Description

This Stuffed Cucumber Veggie Sushi Recipe offers a fresh, light, and healthy twist on traditional sushi. Perfect as an appetizer or snack, these cucumber cups are filled with a colorful mix of julienned vegetables and optionally sushi or cauliflower rice, seasoned with rice vinegar, sesame oil, and soy sauce. Easy to prepare with no cooking required, this vegan and gluten-free dish is refreshing, nutritious, and perfect for a quick bite or entertaining guests.

Ingredients

Scale

Vegetables

2 large cucumbers, ends trimmed and cut into 3-inch pieces
1/2 cup julienned carrots
1/2 cup julienned red bell pepper
1/2 avocado, sliced thin
1/4 cup julienned cucumber (from scooped centers)

Rice (Optional)

1/4 cup cooked sushi rice or cauliflower rice

Seasonings

2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon soy sauce or tamari
1 tablespoon sesame seeds

Serving

Pickled ginger (optional)
Wasabi (optional)

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Instructions

Prepare the Cucumber Cups: Cut each cucumber into 3-inch sections. Using an apple corer or a small spoon, carefully hollow out the centers of each piece, leaving the bottom intact to create a cup shape for stuffing.
Mix the Rice (if using): In a small bowl, combine the cooked sushi rice or cauliflower rice with rice vinegar and sesame oil, mixing well to evenly distribute the flavors.
Prepare the Veggie Filling: In another bowl, toss the julienned carrots, red bell pepper, thin avocado slices, and scooped cucumber pieces with soy sauce or tamari, ensuring all vegetables are coated well.
Stuff the Cups: Spoon a portion of the rice mixture into each cucumber cup (if using rice), then tightly fill the rest with the seasoned vegetable mixture, pressing gently to compact the filling.
Garnish and Chill: Sprinkle sesame seeds evenly over the stuffed cucumber tops. Place the stuffed cucumbers in the refrigerator to chill before serving.
Serve: Arrange the stuffed cucumber sushi on a serving plate. Serve with pickled ginger, wasabi, and additional soy sauce on the side if desired for an authentic sushi experience.

Notes

For a low-carb option, omit the rice and use only the vegetable filling.
These stuffed cucumber sushis can be made ahead and stored in the refrigerator for up to 24 hours.
Adding thin strips of nori (seaweed) can enhance the sushi flavor and presentation.