If you’re on the lookout for a fresh, light, and absolutely irresistible way to enjoy sushi without the seaweed, the Stuffed Cucumber Veggie Sushi Recipe is exactly what you need. This dish brings together crisp cucumbers, seasoned sushi rice, and vibrant veggies in delightful little sushi rounds that are as pleasing to the eye as they are to the palate. It’s perfect for a quick appetizer, a lunch treat, or a crowd-pleasing party snack that feels healthy and indulgent all at once.
Ingredients You’ll Need
Getting this Stuffed Cucumber Veggie Sushi Recipe just right means relying on a handful of simple, fresh ingredients that each bring something unique to the table—from crunch and creaminess to seasoning and color.
- 2 large English cucumbers: The star of the show, these provide a sturdy yet refreshing vessel for the sushi filling.
- 1/2 cup cooked sushi rice: Lightly seasoned with rice vinegar, sugar, and salt to mimic authentic sushi rice’s tangy flavor.
- 1 small carrot (julienned): Adds a sweet crunch and a burst of sunny color.
- 1/2 avocado (sliced): Offers creamy richness that balances the crisp textures.
- 1/4 red bell pepper (julienned): Brings a vibrant red hue and subtle sweetness.
- 1/4 cup matchstick cucumbers: These extra cucumber bits add another layer of refreshing crunch inside.
- 1 tablespoon sesame seeds: Toasted for nuttiness and a delicate finish on top.
- 1 tablespoon soy sauce or tamari: Essential for dipping, this adds the salty, umami punch every sushi roll needs.
- Pickled ginger and wasabi (optional): Classic accompaniments for a little bite and palate-cleansing zing.
How to Make Stuffed Cucumber Veggie Sushi Recipe
Step 1: Prepare the Cucumbers
Start by trimming the ends off your English cucumbers and slicing each one in half crosswise. Then, carefully hollow out the center of each half using an apple corer or a small spoon—just be sure not to poke through the sides. Pat the cucumber tubes inside with paper towels to remove any excess moisture so your sushi doesn’t get soggy.
Step 2: Season the Sushi Rice
In a small bowl, gently combine the cooked sushi rice with a splash of rice vinegar, a pinch of sugar, and a little salt to taste. This seasoning is key because it gives the rice that classic sushi tang and sweetness. Allow the rice mixture to cool to room temperature before stuffing, so it holds up well inside the cucumbers.
Step 3: Stuff the Cucumber Tubes
Fill each cucumber tube first with a small spoonful of the seasoned sushi rice—this forms a tasty base. Then, start layering in your julienned carrot, red bell pepper, matchstick cucumbers, and avocado slices. Press gently as you go to pack everything snugly without risking the cucumber breaking apart.
Step 4: Slice into Sushi Rounds
Once stuffed, use a sharp knife to slice the cucumber tubes into rounds about 1/2 to 3/4 inches thick. This step transforms your cucumber boats into bite-sized sushi rounds that are easy to pop into your mouth or share with friends.
Step 5: Garnish and Serve
Arrange the sushi rounds on a serving plate, sprinkling toasted sesame seeds over the top to add a touch of nuttiness and a lovely contrast. Serve these beauties alongside soy sauce or tamari for dipping, and if you like, add some pickled ginger and a dab of wasabi on the side for that authentic sushi vibe.
How to Serve Stuffed Cucumber Veggie Sushi Recipe
Garnishes
To elevate your Stuffed Cucumber Veggie Sushi Recipe, think beyond sesame seeds. Fresh herbs like cilantro or finely sliced green onions add brightness and a hint of earthiness. A drizzle of spicy mayo or a sprinkle of toasted nori flakes can also add layers of flavor and texture that make every bite more exciting.
Side Dishes
Pair this cucumber sushi with miso soup or a simple seaweed salad for a well-rounded, Japanese-inspired meal. Alternatively, light and tangy pickled vegetables complement the fresh ingredients beautifully, creating the perfect balance of flavors and adding a bit of zing to your dining experience.
Creative Ways to Present
If you’re hosting a party, presentation matters! Arrange the cucumber sushi rounds on a slate board or a bamboo sushi platter for an elegant touch. You can even alternate colors and ingredients in each roll to create a vibrant pattern. Another idea is to serve each piece on a small spoon or lettuce leaf, making it easy for guests to grab and go while looking fabulous.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your Stuffed Cucumber Veggie Sushi Recipe in an airtight container in the refrigerator. Since cucumbers tend to get watery over time, it’s best eaten within a day to maintain its crunch and freshness. Keep the dipping sauce separate until serving.
Freezing
Freezing is not recommended for this dish because the cucumbers will become watery and mushy, which will spoil the texture that’s so crucial to enjoying these sushi rounds. Instead, plan to enjoy the sushi fresh for the best experience.
Reheating
This recipe is meant to be enjoyed cold or at room temperature, so reheating is unnecessary and not ideal. The fresh, crisp flavors and textures are what make the Stuffed Cucumber Veggie Sushi Recipe stand out, so keep it cool and fresh when serving.
FAQs
Can I use regular cucumbers instead of English cucumbers?
You can, but English cucumbers are preferred because they have fewer seeds, thinner skins, and less bitterness. Regular cucumbers work in a pinch, but you might want to peel and carefully deseed them to get the best results.
Is this Stuffed Cucumber Veggie Sushi Recipe gluten-free?
Yes! Just be sure to choose tamari instead of soy sauce if you want to keep it gluten-free. This makes it a great option for those following gluten-free diets.
Can I add protein to this recipe?
Absolutely! Feel free to add tofu cubes, edamame, or even a smear of cream cheese for extra protein and creaminess. These additions can make the sushi rounds more filling and versatile.
How long does the Stuffed Cucumber Veggie Sushi last?
Because of the fresh cucumbers and avocado, it’s best to eat these sushi rolls the day they’re made. They lose their crispness and become watery if stored for too long, so timing is everything here!
Can I prepare the rice ahead of time?
Yes, you can cook and season the sushi rice a few hours in advance. Just keep it covered and at room temperature until you’re ready to assemble the sushi rounds. This makes the assembly process quicker and easier.
Final Thoughts
I can’t wait for you to try making this Stuffed Cucumber Veggie Sushi Recipe at home—it’s such a refreshing twist on traditional sushi that’s as fun to eat as it is to make. Whether you’re looking for a light lunch, a party appetizer, or a healthy snack, these sushi rounds bring all the flavors and textures you love in one colorful, veggie-packed bite. Give it a go, and you might just find your new go-to sushi favorite!
Print
Stuffed Cucumber Veggie Sushi Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 16–20 sushi rounds
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese-Inspired
- Diet: Vegan
Description
Stuffed Cucumber Veggie Sushi is a fresh, no-seaweed sushi option made by hollowing out English cucumbers and filling them with seasoned sushi rice, julienned vegetables, and creamy avocado slices. Sprinkled with sesame seeds and served with soy sauce or tamari, this vibrant appetizer offers a light and healthy Japanese-inspired dish perfect for parties or a nutritious lunch.
Ingredients
Vegetables
- 2 large English cucumbers
- 1 small carrot, julienned
- 1/4 red bell pepper, julienned
- 1/2 avocado, sliced
- 1/4 cup matchstick cucumbers (from centers or extra cucumber)
Rice
- 1/2 cup cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
Seasonings and Garnishes
- 1 tablespoon sesame seeds
- 1 tablespoon soy sauce or tamari (for dipping)
- Pickled ginger and wasabi for serving (optional)
Instructions
- Prepare the Cucumbers: Trim the ends of the cucumbers and slice them in half crosswise. Use an apple corer or small spoon to hollow out the centers, being careful not to break through the sides. Pat dry inside with paper towels to remove excess moisture.
- Season the Rice: In a small bowl, gently season the cooked sushi rice with a splash of rice vinegar, a pinch of sugar, and salt to taste. Mix well and allow it to cool to room temperature to enhance flavor and texture.
- Stuff the Cucumbers: Carefully stuff each hollowed cucumber tube with a small amount of the seasoned sushi rice. Layer in the julienned carrot, red bell pepper, matchstick cucumbers, and avocado slices, pressing gently to pack the filling without cracking the cucumber shell.
- Slice the Rolls: Once filled, use a sharp knife to slice each cucumber roll into rounds about 1/2 to 3/4 inch thick, creating bite-sized sushi pieces.
- Garnish and Serve: Arrange the cucumber sushi rounds on a serving plate. Sprinkle with sesame seeds for a nutty crunch. Serve alongside soy sauce or tamari for dipping, and optionally pickled ginger and wasabi on the side to enhance the sushi experience.
Notes
- This refreshing, no-seaweed sushi option is perfect for parties or lunch.
- Try adding cream cheese, tofu, or spicy mayo for variation and added flavor.
- Best enjoyed the day it’s made to maintain freshness and texture.
