Vegetarian Recipes
Cucumber Sushi
Sushi just got a stunning new look. Meet Cucumber Sushi! Crunchy on the outside, creamy on the inside, and looks incredibly cool – this one’s going to be a star Diwali starter!
- Serves 4 people
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Sushi just got a stunning new look. Meet… Cucumber Sushi! Crunchy on the outside, creamy on the inside, and looks incredibly cool – this one’s going to be a star Diwali starter!
If you think vegetarian sushi is boring, you haven’t tried this Cucumber Sushi! It’s a party of flavours and textures – it honestly needs to be a thing!
This sushi is still made with umami sushi rice and creamy veg fillings, but instead of a seaweed nori wrap, the outer layer is a cucumber cylinder. The crunch is so perfect that you just can’t stop at one! And don’t worry – it’s not intimidating to make at all. Follow this step-by-step cucumber sushi recipe and you’ll ace this super unique Diwali snack.
Cucumber Sushi Ingredients Overview
For the cucumber base, we’ll need cucumbers, ice water and a little bit of salt – this is to soak them so that they retain their crispness.
We then make a creamy sushi rice mix using sushi rice, cream cheese, some light soy sauce, lemon juice, garlic, and seasoning powders. I also like to add some kalonji seeds here for extra flavour.
For the sushi filling, we’ll be adding paneer, more cucumber, and bell peppers cut into long strips as well as sauteed thin carrots, a bit of sesame seeds for garnish. But you can use any veggies/fillings of your preference here like avocados, radish, tofu, etc.
Frequently Asked Questions
If you’re looking for a super cool Diwali starter to please all the kiddos and adults alike, then this Cucumber Sushi has got to be on your menu! It’s super fun to make and eat and really looks the part too!
I’d love to see these on your festive table this year so send me pics over on my IG @my_foodstory and be sure to stay tuned for more of my Diwali recipes coming up!
This article was written by Navya Khetarpal.
The recipe
Cucumber Sushi
A crunchy and refreshing vegetarian appetizer, this cucumber sushi has got everything – crunch, umami, and texture. Plus, it's really healthy and look good too!
- Serves 4 people
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Ingredients
For sushi
- 2 long cucumbers (for sushi, see note 1)
- 1 cup ice cold water
- ½ teaspoon salt
For creamy sushi rice mix
- ½ cup cooked sticky rice (see note 3 on how to cook sushi rice)
- ⅛ teaspoon light soy sauce
- ½ lemon juice
- 2 tablespoons cream cheese
- 3 cloves of garlic (grated)
- ¼ teaspoon white pepper powder
- ⅛ teaspoon salt
- ⅛ teaspoon kalonji seeds
For sushi filling
- 100 grams paneer cut into thin strips
- 2 carrots cut into thin strips and sauteed until crunchy
- 1 cucumber cut into thin strips
- 1 red bell pepper cut into thin strips
- 1 yellow bell pepper cut into thin strips
- 1 teaspoon black & white sesame seeds (optional, for garnish)
Method
Making cucumber sushi
- 1
Cut cucumber into 2 & scoop them out with a knife or spoon to form cylinders.
- 2
Soak the cucumber halves in ice cold water & salt for 5 minutes, drain, dry & set aside.
Making creamy sushi rice mix
- 3
Take cooked sushi rice in a bowl & add light soy sauce & lemon juice, mix well & rest it for 10 minutes.
- 4
Add the rest of the ingredients of the sushi rice mix, give it a good toss & set aside for 10 minutes.
Filling cucumber sushi
- 5
Fill half the cucumber cylinders with sushi rice mix & press it well with a knife to make room for other ingredients.
- 6
Add cut paneer & veggies, compressing as you add until cucumber is packed full.
- 7
Repeat for the remaining cucumbers.
- 8
Trim the ends off the cucumbers.
- 9
Using a sharp knife, cut the filled cucumbers into 1cm thick discs & serve chilled with soy sauce.
Notes
Use english cucumbers in this recipe as they have tiny seeds & soft skin. If using indian ones, peel & use them. Cucumbers are dipped in ice cold water to keep them crunchy. Cooking sticky rice – rinse and soak ½ cup sushi rice in water for 30 minutes. Take 1 cup of water in a saucepan with 1/8 teaspoon of salt. When water starts boiling, add the soaked rice & cook until done for about 12 minutes. Instead of sushi rice, you may use short grain rice but make sure to cook it to be soft & clumpy. For filling cucumber rolls, you may use veggies as per your preference. Using sesame seeds is optional but it gives a tasty crunch to the sushi. This is best served cold. Refrigerate any leftovers in an airtight container & they will last up to 3 days.
Nutrition
- Calories 182 kcal
- Carbohydrates 18 g
- Protein 7 g
- Fat 10 g
- Saturated Fat 5 g
- Polyunsaturated Fat 0.3 g
- Monounsaturated Fat 1 g
- Cholesterol 24 mg
- Sodium 435 mg
- Potassium 557 mg
- Fiber 4 g
- Sugar 6 g
- Vitamin A 6346 IU
- Vitamin C 104 mg
- Calcium 187 mg
- Iron 1 mg
Common questions
What can I use instead of sushi rice?
You can use short grain rice but make sure to cook it to be soft and clumpy!
How to cut cucumber for sushi?
Cut the cucumbers in half and then hollow them out before adding in the stuffing. Then make the final 1 cm thick disc cuts – that resemble sushi. If you notice at this step that the filling feels, loose – you can go ahead and add more.
My stuffing is overflowing to the brim. How to fix this?
Make sure that you compress as you go when adding the filling. Pack in the sushi rice on one side of the cucumber and the filling on the other, pressing as you go.
How to store leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
What do I serve with cucumber sushi?
You can serve this cucumber sushi with a light soy sauce or with my healthy homemade Mayo.
