FOOD

Cucumber Sushi

This carb-light take on sushi couldn't be easier!

FOOD

Cucumber Sushi

This carb-light take on sushi couldn't be easier!

Ingredients

Asparagus Carrot Rolls

  • 2 large English cucumbers, halved and cored
  • 1 cup cooked sushi rice
  • 2 medium-sized carrots, julienned into 3-inch pieces
  • 2 asparagus stalks, halved lengthwise

Salmon Avocado Rolls

  • 2 large English cucumbers, halved and cored
  • 1 cup cooked sushi rice
  • 1 firm avocado, cut into 8 thin strips
  • 4 slices salmon lox

Smoked Trout Rolls

  • 2 large English cucumbers, halved and cored
  • 1 cup cooked sushi rice
  • 1 cup shredded tuna
  • 1/8 cup ricotta
  • 2 tablespoons chopped dill
  • Juice of 1 lemon

Hummus Red Pepper Rolls

  • 2 large English cucumbers, halved and cored
  • 1 cup cooked sushi rice
  • 1 red bell pepper, cut into thin strips
  • 4 small button mushrooms, cut into strips
  • 1/2 cup hummus

Dipping Sauces

  • 4 tablespoons mayonnaise
  • 2 tablespoons Sriracha
  • 1 teaspoon soy sauce
  • 2 teaspoons rice vinegar

Steps

Asparagus Carrot Rolls

  1. Cut the ends off the cucumbers and cut into 3-inch pieces.
  2. Core and remove the insides of each piece.
  3. Using a knife or chopstick, stuff rice into the cucumbers.
  4. Fill with veggies as desired and cut into 2-inch rounds once full.

Salmon Avocado Rolls

  1. Cut the ends off the cucumbers and cut into 3-inch pieces.
  2. Core and remove the insides of each piece.
  3. Using a knife or chopstick, stuff rice into the cucumbers.
  4. Fill with veggies as desired and cut into 2-inch rounds once full.

Smoked Trout Rolls

  1. Cut the ends off the cucumbers and cut into 3-inch pieces.
  2. Core and remove the insides of each piece.
  3. Using a knife or chopstick, stuff rice into the cucumbers.
  4. Fill with veggies as desired and cut into 2-inch rounds once full.

Hummus Red Pepper Rolls

  1. Cut the ends off the cucumbers and cut into 3-inch pieces.
  2. Core and remove the insides of each piece.
  3. Using a knife or chopstick, stuff rice into the cucumbers.
  4. Fill with veggies as desired and cut into 2-inch rounds once full.

Dipping Sauces

  1. In a small bowl, combine mayo and Sriracha.
  2. In another bowl, combine rice vinegar and soy sauce.
  3. Serve with rolls. Both will keep up to 5 days covered in the fridge.