Cucumber Sushi

Don’t get us wrong: we’re big fans of traditional sushi with

rice. Whether it’s a California roll, a dragon roll, or even shrimp tempura rolls, we love them all! But sometimes we’re craving something a little more out of the box (sushi stacks? BLT sushi?), and lately we’ve been satisfying our sushi cravings with these cucumber sushi rolls. Crisp, refreshing, and packed with veggies, this cucumber sushi will become your new favorite addition to the sushi platter. It might not be “real sushi,” but it sure is delicious! Read on for more tips on making this simple vegetarian sushi:

How do you make cucumber sushi?
It might look tricky, but it’s surprisingly easy. Simply hollow out the center of the cucumber with a small spoon until you have a long narrow tunnel in the middle of the cucumber, then stuff it with sliced avocado, bell peppers, and carrots. After it’s been stuffed, you can slice the cucumber widthwise into 1″-thick pieces, just like you would a typical sushi roll, and serve.

What type of cucumber are we using?
For this sushi roll, the best type of cucumber to use is an English cucumber. Also often referred to as a hothouse cucumber, this variety is longer and thinner with smaller seeds and a thin, ridged skin that does not require peeling. They’re slightly firmer and sweeter than other varieties, which makes them ideal for this sushi recipe. 

What other fillings can I put in this sushi roll?
Anything that fits! The sky’s the limit, so feel free to try any vegetable or fruit that sounds good to you, including cabbage, radish, asparagus, green beans, sweet potato, or mango. While we’ve kept our version vegetarian, you could also consider adding some protein, such as smoked salmon or imitation crab. If you find a combination you love, we’d love to hear about it!

Made these? Let us know how it went in the comments below.