Name: Stuffed Cucumber Veggie Sushi Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: Two large English cucumbers; One medium carrot, cut into thin matchsticks; One small red bell pepper, cut into thin strips; One avocado, sliced; One half cup thinly sliced purple cabbage; One cup cooked sushi rice seasoned with rice vinegar; One tablespoon rice vinegar; One teaspoon sesame oil; One tablespoon sesame seeds; Two tablespoons soy sauce or tamari; Pickled ginger for serving

Description

A fresh and vibrant no-cook appetizer featuring crunchy cucumbers stuffed with seasoned sushi rice and a colorful mix of vegetables. This Stuffed Cucumber Veggie Sushi Recipe is perfect for a light meal or party snack, combining creamy avocado, crisp carrots, bell peppers, and purple cabbage, all seasoned with rice vinegar and sesame oil. Served with soy sauce or tamari and pickled ginger, it’s a delightful Asian-inspired dish that’s both healthy and visually appealing.

Ingredients

Scale

Produce

Two large English cucumbers
One medium carrot, cut into thin matchsticks
One small red bell pepper, cut into thin strips
One avocado, sliced
One half cup thinly sliced purple cabbage

Pantry

One cup cooked sushi rice seasoned with rice vinegar
One tablespoon rice vinegar
One teaspoon sesame oil
One tablespoon sesame seeds
Two tablespoons soy sauce or tamari

Others

Pickled ginger for serving

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Instructions

Prepare the cucumbers: Cut off the ends of each cucumber and, using an apple corer or small spoon, hollow out the center to create tubes, leaving the walls about a quarter inch thick. This forms a perfect vessel for the filling.
Mix the vegetables: In a small bowl, gently toss the carrot matchsticks, red bell pepper strips, purple cabbage, and sliced avocado with rice vinegar and sesame oil to add flavor and brightness.
Stuff the cucumbers: Press a small amount of the seasoned sushi rice into the hollowed cucumbers, then tightly pack the mixed vegetables into the center on top of the rice.
Chill: Place the stuffed cucumbers in the refrigerator for about 10 minutes to firm up, making slicing easier and maintaining their shape.
Slice and serve: Using a sharp knife, slice each stuffed cucumber into 1-inch rounds. Arrange on a serving platter, sprinkle with sesame seeds, and serve with soy sauce or tamari along with pickled ginger on the side for dipping and added zest.

Notes

For extra flavor, add thin strips of nori inside the cucumber before stuffing to bring in a traditional sushi taste.
You can swap avocado for cream cheese if you prefer a creamier texture.
Use tamari instead of soy sauce for a gluten-free option.