If you have been searching for a fresh, vibrant, and light dish that delivers all the fun and flavor of sushi without the fuss, the Stuffed Cucumber Veggie Sushi Recipe is your new go-to. This delightful creation swaps out seaweed rolls for crisp hollowed cucumbers filled with perfectly seasoned sushi rice and colorful veggies. Every bite offers a satisfying crunch, a burst of tanginess, and creamy textures that melt on your tongue. Not only does it look stunning on any table, but it’s also a breeze to make, making it a perfect crowd-pleaser for gatherings or a healthy snack any day of the week.
Ingredients You’ll Need
The magic of this recipe lies in how simple ingredients come together to create a refreshing harmony of tastes and textures. Each component plays an essential role, from the crunchy cucumbers that provide structure to the silky avocado that adds richness. The seasoned sushi rice brings a subtle tang, while vibrant veggies contribute delightful color and freshness.
- Two large English cucumbers: Crisp and refreshing, perfect for hollowing out and stuffing.
- One medium carrot, cut into thin matchsticks: Adds a sweet crunch and bright orange color.
- One small red bell pepper, cut into thin strips: Brings a mild fruity sweetness and vibrant red hue.
- One avocado, sliced: Creamy texture that contrasts beautifully with crisp veggies.
- One cup cooked sushi rice seasoned with rice vinegar: Sticky and slightly tangy, it holds everything together.
- One half cup thinly sliced purple cabbage: Adds crunch and a lovely pop of purple color.
- One tablespoon sesame seeds: Toasted for nutty flavor and a pretty garnish.
- Two tablespoons soy sauce or tamari: For dipping, providing salty umami depth.
- One tablespoon rice vinegar: Mixed with the veggies to add brightness.
- One teaspoon sesame oil: Infuses a toasty, aromatic hint into the veggie mix.
- Pickled ginger for serving: A traditional accompaniment to cleanse your palate.
How to Make Stuffed Cucumber Veggie Sushi Recipe
Step 1: Hollow Out the Cucumbers
Begin by cutting off the ends of each cucumber to create smooth edges. Using an apple corer or a small spoon, carefully scoop out the seeds and center flesh, making sure to leave about a quarter inch of cucumber for the walls. This creates the perfect edible vessel for your sushi rice and veggies, balancing sturdiness with that essential cucumber crunch.
Step 2: Prepare the Veggie Filling
In a small bowl, gently toss the matchstick carrots, red bell pepper strips, thinly sliced purple cabbage, and avocado slices with the rice vinegar and sesame oil. This simple dressing brightens up the vegetables and adds a subtle nutty aroma, tying the filling flavors together beautifully.
Step 3: Stuff the Cucumbers
Press a small amount of the seasoned sushi rice firmly into the hollowed cucumbers to create a base layer. Next, tightly pack the tossed vegetable mixture right into the center, filling each cucumber tube generously. This layering ensures every bite has the perfect balance of rice and veggie goodness.
Step 4: Chill and Slice
Place the stuffed cucumbers in the fridge for about 10 minutes to help them firm up. Then, using a sharp knife, slice each cucumber into about one-inch thick rounds. These bite-size pieces are easy to handle and show off the beautiful colorful layers inside.
Step 5: Garnish and Serve
Sprinkle the tops with toasted sesame seeds for a lovely finish. Serve the rounds alongside soy sauce or tamari for dipping and a side of pickled ginger to add that traditional piquant zip.
How to Serve Stuffed Cucumber Veggie Sushi Recipe
Garnishes
To elevate your Stuffed Cucumber Veggie Sushi Recipe, consider sprinkling with black sesame seeds for contrast or adding finely chopped scallions for a fresh bite. A drizzle of spicy mayo (made with vegan mayo and sriracha) can also add a creamy kick that pairs wonderfully with the cool cucumbers.
Side Dishes
This sushi pairs beautifully with light Japanese-inspired sides like a seaweed salad, miso soup, or edamame tossed with kosher salt. Fresh citrus slices or a crisp, slightly sweet green tea can complete the meal without overpowering the delicate flavors of the stuffed cucumber rolls.
Creative Ways to Present
For a dinner party, arrange your sushi rounds on a long wooden platter with small bowls of dipping sauces alongside. You might also serve the cucumber tubes whole for guests to slice themselves, adding an interactive element. Lastly, try layering the veggies inside colorful bell pepper boats or placing the rounds in individual lettuce cups for a fresh, garden-fresh vibe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the stuffed cucumber rounds in an airtight container in the refrigerator. It’s best to keep the dipping sauces separate to maintain crispness. Consume within 24 hours for optimal freshness and crunch, since cucumbers tend to release moisture over time.
Freezing
Because cucumbers have a high water content, freezing is not recommended for this recipe. The texture will become mushy and watery upon thawing, losing the refreshing crunch that makes this dish so enjoyable.
Reheating
This recipe is designed to be enjoyed cold or at room temperature, so reheating is unnecessary. Serving chilled enhances the crispness of the cucumber and the brightness of the seasoned veggies, making it a perfect no-cook snack or appetizer.
FAQs
Can I use regular cucumbers instead of English cucumbers?
While you can substitute with regular cucumbers, English cucumbers are preferable because they have fewer seeds and a thinner skin, which makes hollowing easier and improves the texture of your sushi rolls.
Is this recipe vegan and gluten-free?
Yes! The Stuffed Cucumber Veggie Sushi Recipe is naturally vegan. For gluten-free, simply use tamari instead of soy sauce to avoid gluten contamination.
How can I add protein to make this more filling?
Try adding tofu strips, edamame, or even cooked shrimp if you eat seafood. For a vegan protein boost, marinated tempeh slices wrapped inside the cucumber provide great texture and flavor.
Can I prepare the veggies in advance?
You can slice the veggies a few hours ahead, but it’s best to toss them with the rice vinegar and sesame oil just before assembling to keep them crisp and fresh.
Are there any fun variations to try?
Definitely! Adding thin strips of nori inside the cucumber before stuffing adds a lovely ocean flavor. Swapping avocado for cream cheese creates a different texture, reminiscent of classic sushi rolls. Feel free to experiment with your favorite fillings like mango, sprouts, or pickled radish for a personalized twist.
Final Thoughts
Making this Stuffed Cucumber Veggie Sushi Recipe is like bringing a burst of summer freshness right to your plate. It’s easy, satisfying, and visually stunning — perfect for impressing friends or treating yourself on a sunny afternoon. I can’t wait for you to try it out and fall in love with a healthy, no-cook sushi option that’s as fun to make as it is to eat!
Print
Stuffed Cucumber Veggie Sushi Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and healthy vegetarian Asian-inspired appetizer featuring hollowed English cucumbers stuffed with seasoned sushi rice and a colorful mix of crisp vegetables, garnished with sesame seeds and served with soy sauce or tamari and pickled ginger. This no-cook recipe is easy to prepare and perfect for light meals or party snacks.
Ingredients
Vegetables
- 2 large English cucumbers
- 1 medium carrot, cut into thin matchsticks
- 1 small red bell pepper, cut into thin strips
- 1 avocado, sliced
- 1/2 cup thinly sliced purple cabbage
Rice
- 1 cup cooked sushi rice, seasoned with rice vinegar
Seasonings and Garnishes
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce or tamari
- Pickled ginger, for serving
Instructions
- Prepare the cucumbers: Cut off the ends of each cucumber. Using an apple corer or small spoon, carefully hollow out the center of each cucumber, leaving the walls about a quarter inch thick to create a hollow tube.
- Make the vegetable filling: In a small bowl, gently toss the carrot matchsticks, red bell pepper strips, purple cabbage slices, and avocado with the rice vinegar and sesame oil to lightly season and combine the flavors.
- Fill the cucumbers: Press a small amount of the seasoned sushi rice into the hollowed cucumbers to form a base layer. Then pack the vegetable mixture tightly into the center of each cucumber tube, filling them completely.
- Chill the stuffed cucumbers: Place the filled cucumbers in the refrigerator and chill for 10 minutes to help firm them up and allow flavors to meld.
- Slice and serve: Using a sharp knife, slice each stuffed cucumber into approximately one-inch rounds. Arrange the rounds on a serving platter, sprinkle with sesame seeds, and serve with soy sauce or tamari and pickled ginger for dipping.
Notes
- For extra flavor and a sushi-like texture, add thin strips of nori inside the cucumber before stuffing.
- Substitute avocado with cream cheese for a creamier texture in the filling.
- Use tamari instead of soy sauce for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian-Inspired
