Who says Sushi cannot be truly “vegetarian” or refreshing. Of course it can. These little refreshing bites are a perfect summer snack for the kids or adults. Pick your choice of fillings, stuff in the cucumbers and you are good to go.
| Prep time | 10 minutes | |
| Cook time | N/A | |
| Serves | 12 rolls (Depending on the size of the cucumbers) |
Ingredients
Vegetables
- Garden Cucumbers – 2, cut into round pieces with approx. 2″ thickness
- Carrots – 1/4 cup, matchstick or shredded
Legumes
- Sprouted Mung Beans – 1/2 cup
Seeds
- White Sesame Seeds – 1 tsp
Condiments (Optional)
- Low sodium Soy Sauce – 2 tsp
- Sriracha – 1/4 tsp
Ingredient notes
- I recommend Garden Cucumbers because they will provide the required thickness to create a center to stuff the sushi roll. Although these cucumbers are seedy, when cored, the seeds will be taken out
- Other vegetable options include shredded purple cabbage, colorful peppers or greens
- Rice is optional if you would like to add a heavier element to the roll
- The condiments can be used either to marinate the vegetables or to prepare a dipping sauce
Method
- Slice off the ends of the cucumbers
- Make approx. 2″ sized pieces
- Using an apple corer, melon baller or just a spoon, scoop out the center of each of the pieces. Remember not to core it all the way through, let a small base remain to hold the fillings. Set these cored cucumber roll pieces aside
- In a bowl, add all the vegetables and sprouts. Add the condiments and mix well
- Take a small spoonful of the marinated vegetables and fill the cucumber rolls
- Garnish with sesame seeds. Chill in the refrigerator for 15-20 minutes and then serve
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Food For My Love 