Cucumber Sushi

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 time10 minutes
Cook timeN/A
Serves12 rolls (Depending on the size of the cucumbers)



  • Garden Cucumbers – 2, cut into round pieces with approx. 2″ thickness
  • Carrots – 1/4 cup, matchstick or shredded


  • Sprouted Mung Beans – 1/2 cup


  • 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


  1. Slice off the ends of the cucumbers
  2. Make approx. 2″ sized pieces
  3. 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
  4. In a bowl, add all the vegetables and sprouts. Add the condiments and mix well
  5. Take a small spoonful of the marinated vegetables and fill the cucumber rolls
  6. Garnish with sesame seeds. Chill in the refrigerator for 15-20 minutes and then serve

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