Stuffed Cucumber Veggie Sushi Recipe

If you’re craving sushi but looking for something vibrant, fresh, and satisfyingly crunchy, you’ll fall in love with Stuffed Cucumber Veggie Sushi. This delicious no-roll sushi recipe swaps out seaweed for cucumbers, packing them with seasoned rice and crisp colorful veggies, then serving it all up with a creamy spicy mayo for dipping.

Ingredients You’ll Need

These simple, colorful ingredients really shine in this recipe. Each one adds its own unique crunch, creamy element, or pop of color, and together they turn Stuffed Cucumber Veggie Sushi into an eye-catching, flavor-packed treat!

• Cucumbers: Look for large, firm cucumbers—they’ll hold the fillings best and keep everything crisp and refreshing.
• Sushi Rice (short grain): The foundation that gives classic sticky sushi texture and a gentle sweetness.
• Rice Vinegar, Sugar, and Salt: This trio seasons your rice for irresistible flavor, just like the best sushi bars.
• Avocado: For rich, creamy slices that balance the crunch of the cucumber and carrots.
• Red Bell Pepper: Adds a sweet, juicy bite and gorgeous pop of red.
• Purple Cabbage: Diced for crunch and beautiful color—plus, it sneaks in extra nutrients.
• Carrots: Thinly sliced for subtle sweetness and a pop of orange.
• Mayonnaise: The base of your spicy mayo, making each dip creamy and smooth.
• Sriracha: For the essential gentle heat in your dipping sauce—customize the spice to your liking.
• Soy Sauce or Tamari: Adds a salty, umami backbone to the spicy mayo. Use tamari for a gluten-free option!

Variations

Stuffed Cucumber Veggie Sushi is a playful recipe that practically begs you to customize! Whether you’re catering to dietary needs or just want to use up what’s in your fridge, here are some favorite ways to make it your own.

• Swap the Veggies: Try matchstick-cut radishes, thin asparagus spears, diced mango, or sliced mushrooms for new flavors and textures.
• Make it Vegan: Use vegan mayo for the dipping sauce— everything else is already naturally plant-based!
• Low-Carb Version: Skip the rice and stuff with even more crunchy and creamy veggies plus tofu strips for a keto-friendly twist.
• Add Protein: Toss in thin strips of cooked tofu, tempeh, or a sprinkle of edamame for plant-based protein.
• Make it Spicier: Add a few jalapeño slices or a dash of chili oil in the filling if you want an extra kick!

How to Make Stuffed Cucumber Veggie Sushi

Step 1: Cook and Season the Sushi Rice

Rinse the sushi rice 2–3 times until the water runs mostly clear, then combine it with water and cook according to the package (usually a 1:2 rice-to-water ratio) until all liquid is absorbed. While the rice is hot, mix in rice vinegar, sugar, and salt, then fluff and let it cool—this simple step is what gives the rice authentic sushi flavor with just a hint of sweetness and tang.

Step 2: Hollow Out the Cucumbers

Slice each cucumber in half crosswise (so you’re left with two shorter cylinders per cucumber). With a small spoon or melon baller, carefully scoop out the seeds and inner flesh, leaving about 1/4″ thick walls around the outside to form a sturdy “tube”—this will be your sushi shell!

Step 3: Stuff with Rice and Veggies

Start by pressing 1–2 tablespoons of cooled sushi rice gently into each hollowed cucumber, using a spoon or chopstick to push it to one side to leave room for the veggies. Layer in the sliced avocado, bell pepper, carrots, and purple cabbage (or your choice of filling). Stuff the veggies in tightly so the slices hold together cleanly when cut.

Step 4: Slice and Make the Dipping Sauce

With a sharp, dampened knife, carefully slice each filled cucumber into 1/2″ thick sushi pieces and arrange them cut side up on a platter. In a separate bowl, stir together mayonnaise, sriracha, and soy sauce to create an irresistible spicy mayo. Serve the Stuffed Cucumber Veggie Sushi with the sauce on the side for dipping—and dive in!

How to Serve Stuffed Cucumber Veggie Sushi

Garnishes

A sprinkle of toasted sesame seeds or a few thinly sliced green onions elevates each Stuffed Cucumber Veggie Sushi piece and adds extra crunch and color. For a final flourish, try a pinch of furikake or a drizzle of extra spicy mayo right on top for presentation points!

Side Dishes

This recipe pairs beautifully with classic miso soup, a cold edamame salad, or even crispy veggie tempura. The cool, crisp cucumber sushi also makes a perfect starter or light lunch alongside a hearty Asian noodle salad.

Creative Ways to Present

An artful platter goes a long way! Line your Stuffed Cucumber Veggie Sushi up like traditional rolls, alternate colors for visual impact, or stack them like sushi towers for a fun, modern appetizer. Add edible flowers, radish slices, or baby greens for extra flair at parties or picnics.

Make Ahead and Storage

Storing Leftovers

Place any leftover Stuffed Cucumber Veggie Sushi pieces in an airtight container and store them in the fridge for up to three days. The cucumber keeps everything fresh and crisp—just avoid stacking pieces directly to maintain their best texture!

Freezing

Due to the high moisture content in cucumbers and fresh veggies, freezing isn’t recommended—your beautiful sushi may become watery or mushy once thawed. For the freshest experience, make just enough to enjoy within a couple of days.

Reheating

Stuffed Cucumber Veggie Sushi is best enjoyed cold or at cool room temperature, so no reheating is needed. Simply grab and enjoy straight from the fridge or let them sit for a few minutes on the counter before serving.

FAQs

Final Thoughts

There’s just something magical about making and sharing Stuffed Cucumber Veggie Sushi—every bite is light, colorful, and brimming with freshness. If you’re looking for a fun twist on sushi that anyone can pull off, give these a try and let them brighten up your next lunch, party, or summer evening in. Enjoy every crunchy, creamy bite!

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