Stuffed Cucumber Veggie Sushi Recipe

Say hello to your new obsession: Stuffed Cucumber Veggie Sushi! This vibrant, ultra-fresh dish skips the seaweed and traditional rolling for a crunchy cucumber “shell” bursting with sushi rice, colorful veggies, and a spicy mayo that’s out of this world. Every bite is an explosion of flavor and texture—and you don’t need a sushi mat to bring it to life at home!

this Recipe

Ingredients You’ll Need

Stuffed Cucumber Veggie Sushi shines thanks to a handful of simple, easy-to-find ingredients that work together to deliver that classic sushi flavor and a beautiful, crunchy bite. Each hero ingredient brings something special—color, creaminess, or a spicy kick!

• Cucumbers (2 large): The starring ingredient! Look for long, straight cucumbers so you can easily hollow and fill them.
• Sushi rice (½ cup): Short grain white rice gives that authentic chewy sushi texture and easily sticks together for stuffing.
• Rice vinegar (2 tsp): Brings the tangy, classic sushi rice flavor.
• Sugar (¼ tsp) and Salt (¼ tsp): Enhances and balances the seasoning in the sushi rice.
• Avocado (1 medium, thinly sliced): Adds dreamy creaminess and pairs beautifully with the other veggies.
• Red bell pepper (thinly sliced): Pops in color and gives a sweet, crisp crunch.
• Purple cabbage (¼ cup, diced): Lends even more color and a delightful subtle bite.
• Carrots (2, thinly sliced): Add sweetness and a pop of vibrant orange.
• Mayonnaise (3 tbsp): The creamy base for our spicy mayo dip.
• Sriracha (1 tbsp): For a punchy, fiery kick in the dipping sauce.
• Soy sauce or tamari (1 tsp): Extra umami and savory depth for the spicy mayo.

Variations

Let Stuffed Cucumber Veggie Sushi fit your mood, your pantry, and your cravings! This recipe welcomes all sorts of creative swaps and additions, so feel free to get playful and experiment with the fillings or sauces.

• Vegan Version: Use vegan mayo in the dipping sauce for a 100% plant-based bite.
• Add Fresh Herbs: Add juilenned shiso leaves, fresh cilantro, or basil for a herby pop and more fragrance.
• Protein Power: Toss in some baked tofu, tempeh strips, or thinly sliced omelet for a more filling variation.
• Pickled Veggies: Use pickled carrots or daikon for a tangy, punchy twist that’s honestly addictive.
• Sauce Swap: Drizzle with sweet chili sauce, wasabi mayo, or classic soy sauce instead of spicy mayo.

How to Make Stuffed Cucumber Veggie Sushi

Step 1: Cook and Season Your Sushi Rice

Start by rinsing your sushi rice two or three times until the water runs mostly clear—this helps achieve that light, perfect texture. Cook the rice according to package instructions using a rice cooker or stovetop, then while it’s still warm, stir in the rice vinegar, sugar, and salt. Let it cool to room temperature—this is the secret to sushi rice that sticks but isn’t mushy.

Step 2: Hollow Out the Cucumbers

Slice each cucumber in half across the middle (not lengthwise) so you get two “tubes.” With a small spoon or melon baller, carefully scoop out the seeds and flesh, being cautious not to break through the sides. You want a sturdy shell with enough room to hug all the fillings!

Step 3: Stuff the Rice

Gently spoon 1–2 tablespoons of cooled, seasoned rice into each hollow cucumber tube—just a bit at first! Use the back of a spoon or a chopstick to press it to one side, which leaves just enough space to load in all your veggies.

Step 4: Pack with Colorful Veggies

Layer and tuck in your thinly sliced avocado, bell pepper, carrots, and diced purple cabbage. Press everything in so the filling is snug; this helps each piece hold its shape once sliced. Stuffed Cucumber Veggie Sushi should look like edible confetti inside!

Step 5: Slice and Arrange

With a sharp knife, gently slice each stuffed cucumber into rounds about ½ inch thick. Arrange the sushi “coins” cut-side up on a platter—a rainbow bouquet ready to dip and devour.

Step 6: Whisk Up Spicy Mayo & Serve

In a small bowl, mix the mayonnaise, sriracha, and soy sauce or tamari until smooth. Serve this firecracker sauce on the side for dipping, or drizzle right on top of your Stuffed Cucumber Veggie Sushi for the ultimate flavor pop.

How to Serve Stuffed Cucumber Veggie Sushi

Garnishes

Give your Stuffed Cucumber Veggie Sushi that gorgeous, restaurant-style finish by topping with a sprinkle of toasted sesame seeds, sliced green onions, or microgreens. A scattering of black sesame seeds or nori flakes adds visual drama and a hint of that classic sushi flavor, too.

Side Dishes

Pair your sushi bites with a light miso soup, a small salad with Asian-inspired dressing, or even crunchy seaweed snacks. If you want more variety, try a side of edamame or some quick-pickled veggies for extra zing and color.

Creative Ways to Present

Arrange the sushi slices in a spiral on a platter, or stack them into a rainbow tower for eye-catching party fare. Layer on decorative shiso or lettuce leaves as a base, and offer small bowls of dipping sauces alongside for a fun, interactive eating experience.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Cucumber Veggie Sushi keeps remarkably well! Pop any extras into an airtight container and refrigerate—they’ll stay fresh and crisp for up to 3 days. Be sure to store the spicy mayo separately to keep everything perky and delicious.

Freezing

Sadly, this sushi doesn’t freeze well—cucumbers lose their snap and the rice gets gummy after thawing. For best results, enjoy fresh and only make what you’ll devour within a few days.

Reheating

There’s no need to reheat Stuffed Cucumber Veggie Sushi—these little bites are served chilled and refreshing, just how sushi should be! Simply let them sit at room temp for about 5 minutes if they’re very cold from the fridge to revive their flavors.

FAQs

Final Thoughts

If you’re craving something playful, gorgeous, and healthy, you simply have to try Stuffed Cucumber Veggie Sushi. It’s genuinely one of those feel-good recipes you’ll want to whip up for lunch, for friends, or just for yourself. I can’t wait to hear what creative twists you bring—enjoy every crunchy, spicy, colorful bite!

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