Description
Enjoy a refreshing twist on traditional sushi with this Stuffed Cucumber Veggie Sushi recipe. Crisp cucumber serves as the perfect vessel for a colorful array of veggies and sushi rice, topped with a spicy mayo kick.
Ingredients
Units
Scale
Cucumber Sushi:
- 2 large cucumbers
- 1/2 cup sushi rice (short grain white rice)
- 2 teaspoons rice vinegar
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1 thinly sliced medium avocado
- 1 thinly sliced red bell pepper
- 1/4 cup diced purple cabbage
- 2 thinly sliced carrots
Spicy Mayo:
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon soy sauce or tamari sauce
Instructions
- Cook rice: Rinse sushi rice 2-3 times, cook with water until absorbed. Add rice vinegar, sugar, salt, and cool.
- Prepare cucumbers: Slice in half, hollow out centers.
- Stuff cucumbers: Fill with rice, press to one side.
- Add fillings: Insert avocado, bell pepper, cabbage, carrots.
- Slice and serve: Cut into pieces, arrange on plate.
- Make spicy mayo: Combine mayo, sriracha, soy sauce. Serve with sushi.
Notes
- Leftovers can be refrigerated for up to 3 days in an airtight container.
- Refer to the post for more recipe FAQs.
