Description
Cucumber sushi is a refreshing twist on traditional rolls, combining crisp cucumbers with creamy avocado and colorful veggies for a delightful and healthy snack or appetizer.
Ingredients
Scale
- 1 firm cucumber (e.g., English)
- 1 ripe avocado
- 1 medium carrot
- 1 red bell pepper
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 4 nori sheets
- Soy sauce for dipping
Instructions
- Rinse sushi rice under cold water until clear. Cook with 1 ¼ cups water in a saucepan until absorbed (about 15 minutes). Season with rice vinegar and salt.
- Slice cucumber, avocado, and bell pepper into thin strips; julienne the carrot.
- Place a nori sheet on a bamboo mat, spread sushi rice evenly, leaving an inch at the top edge.
- Layer cucumber, avocado, carrot, and bell pepper across the center of the rice. Roll tightly away from you using the bamboo mat.
- Slice rolls into bite-sized pieces with a wet knife and serve with soy sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 sushi rolls (100g)
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Customize fillings by adding tofu or spicy tuna for variation. Experiment with sauces like sriracha mayo for extra flavor. Store in an airtight container in the fridge for up to 24 hours.