Cucumber Sushi Rolls

Dipping a slice of a cucumber roll in sriracha aioli.

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Cucumber Sushi Rolls

These cucumber sushi rolls are the perfect healthy lunch or appetizer! Stuffed with crisp carrots, bell peppers, creamy avocado, and sticky sushi rice, they are light, crunchy, and delicious.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Dinner, Lunch

Cuisine: Japanese

Keyword: cucumber roll sushi, cucumber rolls, cucumber sushi, cucumber sushi rolls

Servings: servings

Author: Katerina | Diethood

Equipment

Ingredients

For the Sushi Rice

1 cup sushi rice
1¼ cup water

For the Rolls

4 large cucumbers
1 red bell pepper seeded and cut into thin slices
1 large carrot peeled and cut into thin strips
1 avocado peeled and cut into 8 slices

For the Dip

½ cup mayonnaise
2 tablespoons sriracha
1 tablespoon soy sauce
½ teaspoon toasted sesame oil

Instructions

For the rice

Rinse. Rinse the rice in a fine-sieved colander until the water runs clear.
Cook. Combine the rice and water in a saucepan and cover the pan with a lid. Cook over medium-high heat until the water begins to simmer. Then, lower the heat to medium-low, maintain the simmer, and let it cook for 16 to 18 minutes or until the water is fully absorbed and the rice is tender. After removing from the heat, keep the lid on and allow the rice to steam for another 10 minutes. Remove the lid and fluffy the rice with a fork.
Cool. Transfer the cooked rice to a bowl and let it cool to room temperature before using it in the rolls.

For the rolls

Core the cucumbers. Cut each cucumber in half crosswise and, using an apple corer, a long, narrow knife, or a small spoon, remove some of the flesh and all the seeds so that you have hollow cucumbers.
Fill. Push the rice into each cucumber half and press it toward one side using your fingers. Gently slide a slice of red bell pepper into either end of the cucumber. Do the same with the carrot slices and sliced avocado. Repeat with the remaining cucumber halves. If you have extra space, add more of the ingredients you already have, or try sprouts or even tofu.
Slice. Cut the stuffed cucumber rolls into ½ inch slices.
Make the aioli. Whisk together the mayo, sriracha, soy sauce, and sesame oil.
Serve. Serve the rolls cold with the sriracha-sesame mayo.

Notes

Sushi Rice is Essential. Due to its unique sticky texture, only sushi rice will do for this dish. Other rice varieties won't stay put, resulting in a messy eating experience. Note that you may have extra rice at the end. Store it in an airtight container in the fridge for another use, like shrimp fried rice.
Cooking Sushi Rice in the Instant Pot: Transfer the rice to the bowl of the Instant Pot and add the water. Seal the Instant Pot and cook on high pressure for 12 minutes. Allow the pressure to naturally release for 10 minutes before releasing the pressure valve and opening the Instant Pot.
Rice Cooker Instructions: Stir the rice and water in the bowl of a rice cooker. Cover and cook according to the manufacturer's instructions.
Pick the Perfect Cucumber. Opt for straight, large, but wider cucumbers - they are easier to core.
Select the Right Tool. Carving out a cucumber can be challenging. Use a thin knife, a small spoon, or an apple corer.
Pack Tightly. Ensure all ingredients are firmly pressed together to fit inside the cucumber. Start with a solid foundation of sushi rice and continue this technique with the remaining fillings.

Nutrition