Cucumber Sushi with Smoked Salmon, Avocado, and Spicy Mayo Recipe
Cucumber Sushi is a fresh and healthy twist on traditional sushi, using crisp cucumbers as a refreshing vessel filled with sticky sushi rice, smoked salmon, and vibrant veggies. This no-cook recipe features crunchy cucumber halves stuffed with avocado, red bell peppers, carrots, and optionally smoked salmon, topped with a creamy spicy mayo for a flavorful bite-sized appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Cucumber Sushi
- 2 large cucumbers
- 1 cup sushi cooked rice
- 4 ounces smoked salmon (optional)
- Avocado, sliced
- Red bell peppers, sliced
- Carrots, julienned
Spicy Mayo
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha
Instructions
- Cook the Rice: Cook sushi rice according to the package instructions carefully, making sure not to stir once it is fully cooked to maintain its sticky texture essential for assembling the sushi.
- Prepare the Cucumbers: Slice each cucumber in half lengthwise and remove the seeds using a knife or spoon, creating hollowed halves perfect for stuffing.
- Assemble the Sushi: Place a small amount of rice inside a hollowed cucumber half. Compress the rice slightly to one side, then add smoked salmon (if using), avocado slices, red bell pepper slices, and julienned carrots on top of the rice. Compress gently as you layer to pack the cucumber tightly. Repeat with remaining cucumber halves.
- Slice into Pieces: Using a sharp knife, cut the stuffed cucumber halves into ½ inch thick sushi pieces for easy serving.
- Prepare Spicy Mayo: Mix mayonnaise and sriracha together to taste and serve alongside the cucumber sushi for dipping.
- Serve: Enjoy immediately or chill in the refrigerator and serve cold, accompanied by the spicy mayo or soy sauce as preferred.
Notes
- Storage: Store leftover cucumber sushi in an airtight container in the refrigerator for up to 2 days. If avocados are omitted, the leftovers can last up to 4 days.
- Make Ahead Tips: This recipe is excellent for using leftover rice. You can prepare the sushi rice ahead of time to save on meal prep.
- Substitutes: Instead of traditional sushi rice, short grain white or brown rice can be used; cook with extra water to keep the rice sticky and clumpy.
- Customize the fillings by adding or substituting other favorite sushi vegetables or proteins.
- Serving Size: Approximately half a cucumber or 4-5 sushi slices with some spicy mayo constitutes one serving.
