cucumber sushi

These healthy cucumber sushi rolls are an easy and refreshing way to enjoy sushi, without all the hassle!

Cucumber Sushi Rolls

cucumbers

sushi cooked rice

avocado (sliced)

red bell pepper (sliced)

orange bell pepper (sliced)

Tbsp light mayonnaise

tsp sriracha

Rice: Cook rice by instructions on package. When finished, do not stir rice and allow it to cool. This will make for a stickier to hold everything together.

Deseed: Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube (see pictures).

Stuff: Spoon in a small amount of rice, then compress towards one side of the tube.&nbsp;Gently insert a slice of avocado and a few slices of pepper, then add more rice to fill gaps, compressing and adding more rice until packed full.

Slice: With a sharp knife, slice cucumber into 1/2 inch thick pieces. If you start to notice the filling is loose as you cut, stuff in more rice and peppers where needed.

Serve: Serve with soy sauce or spicy mayo*.&nbsp;

This refreshing Tofu Stuffed Cucumber Sushi Roll is a simple sushi method that involves hollowing out a cucumber, stuffing it with crispy tofu and veggies, and slicing into colorful pieces of vegetarian sushi!

Tofu Stuffed Cucumber Sushi Roll

16-oz block firm tofu (450 g)

½ tsp smoked paprika

¼ tsp each salt, chili powder, and ground black pepper

Tbsp oil (15 mL)

sushi rice (100 g)

Tbsp rice vinegar (15 mL)

tsp sugar

salt

almond butter (45 g)

Tbsp soy sauce (15 mL)

Tbsp lime juice (15 mL)

Tbsp honey (15 mL)

ginger

Tbsp hot water (15 mL, as needed)

red bell pepper (thinly sliced)

orange bell pepper (thinly sliced)

green onions

Crispy Tofu: Preheat oven to 400 degrees F (204 C). Pat tofu dry with paper towels, then cut into long ½ inch thick strips. Add to a bowl with the seasonings and gently rub to coat. Heat oil in a large oven-safe or cast iron skillet over medium/high. Add tofu and cook on all sides until crispy, about 5 minutes. Transfer dish to the oven and cook until tofu is dry and crispy, about 15 minutes.

Rice: Cook rice according to instructions on package. When finished, don’t stir rice and allow it to cool for 10 minutes. In a small bowl combine rice vinegar, sugar, and salt until sugar dissolves. Stir into rice.

Sauce: Combine all “Sauce” ingredients in a small bowl, adding a dash of water as needed to create a smooth sauce. Set aside.

Stuff: Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube. Spoon in a small amount of rice, then compress towards one side of the tube with a knife or chopsticks. Add a piece of tofu, a piece of green onion, and fill in the remaining gaps with slices of bell pepper. Pack it as tightly as possible!

Slice: With a sharp knife, slice cucumber into ½ inch thick pieces. If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed.

Top 2 cucumber sushi recipes from across the web

The most viewed cucumber sushi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Cucumber Sushi Rolls

Tofu Stuffed Cucumber Sushi Roll

Top 2 cucumber sushi recipes from across the web

The most viewed cucumber sushi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cucumber Sushi Rolls

Tofu Stuffed Cucumber Sushi Roll

The most viewed cucumber sushi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine