If you’re craving sushi but want something that’s as refreshing as it is simple, Cucumber Sushi is truly a game-changer! Imagine crisp cucumber canoes overflowing with sticky sushi rice, smoky salmon (if you like), creamy avocado, and crunchy colorful veggies—all in one heavenly bite. Whether you’re a sushi first-timer or a seasoned home chef looking for a unique twist, these bite-sized treats have a way of stealing the spotlight at any gathering. Experience the perfect medley of texture, flavor, and vibrant color with this elegantly easy Cucumber Sushi.

Ingredients You’ll Need

Ingredients You’ll Need

What I love most about this recipe is the way a few everyday staples transform into stunning little sushi bites! Each ingredient serves a unique purpose—crunch, creaminess, a pop of color, or a touch of heat. Here’s your lineup for unforgettable Cucumber Sushi:

2 large cucumbers: The crisp, juicy “shell” that keeps everything fresh and light.
1 cup sushi cooked rice: Sushi rice brings signature stickiness and that classic sushi tanginess—don’t skip the right variety here!
4 ounces smoked salmon (optional): Give your rolls a rich, savory depth that pairs so well with the fresh veggies.
Avocado (sliced): Adds a creamy, mellow bite that balances the crunch.
Red bell peppers (sliced): Delivers brilliant color and a gentle sweetness.
Carrots (julienned): For extra crunch and their beautiful, bold orange hue.
2 tablespoons mayonnaise: The smooth base for a simple, zesty drizzle or dipping sauce.
1 teaspoon sriracha: Wakes up your palate with a whisper of heat—stir into the mayo for spicy magic!

How to Make Cucumber Sushi

Step 1: Cook the Sushi Rice Just Right

Start by cooking your sushi rice according to package instructions. The secret to that amazing sushi texture is not stirring the rice after it’s done—this helps keep it perfectly sticky. The rice is what binds your Cucumber Sushi together, so don’t rush this part!

Step 2: Prepare and Hollow Out the Cucumbers

Slice each cucumber in half lengthwise, then use a small spoon or knife to gently scoop out the seeds and flesh, creating little boats. Take care not to break through the sides—you want sturdy, leakproof shells for all the delicious fillings.

Step 3: Fill with Sushi Rice and Goodness

Scoop a layer of sticky rice into each cucumber half, gently pressing it towards one side to make room for your other ingredients. Layer in the smoked salmon (if using), avocado, red bell pepper, and carrots—compressing as you go. Each addition brings its own burst of flavor and color to your Cucumber Sushi, so pack them in for a satisfying bite.

Step 4: Slice the Cucumber Rolls

With a very sharp knife, carefully cut the filled cucumber halves into ½ inch thick rounds. Wipe your knife between slices for the cleanest presentation—these beautiful little rolls deserve it!

Step 5: Serve and Savor

Arrange your Cucumber Sushi on a platter and serve right away, or pop them into the fridge to enjoy chilled. Offer soy sauce or a drizzle of spicy mayo on the side for dipping, and watch how fast they disappear!

How to Serve Cucumber Sushi

Garnishes

Enhance your Cucumber Sushi with sesame seeds, a sprinkle of finely sliced green onions, or even a shower of fresh chopped cilantro. Each garnish adds a bit of flair—both visually and in taste—so feel free to make it your own!

Side Dishes

These cucumber sushi rolls are lovely alongside miso soup, seaweed salad, or edamame for a well-rounded meal. For something extra special, pair with pickled ginger, wasabi, and a bowl of steamed dumplings. It all turns your snack into a whole sushi night!

Creative Ways to Present

Serving Cucumber Sushi at a party? Try arranging the rolls in a spiral or rainbow pattern on a large platter, or skewer them with colorful cocktail picks for easy grabbing. You can even set up a DIY sushi bar and let guests personalize their own fillings—everyone loves a build-your-own sushi experience!

Make Ahead and Storage

Storing Leftovers

If you have leftover Cucumber Sushi, place the pieces in a single layer in an airtight container, ideally using parchment between layers to prevent sticking. Store in the refrigerator and aim to eat them within a day for the freshest flavor and crunch.

Freezing

Freezing cucumber sushi isn’t recommended—cucumbers and avocados don’t thaw gracefully, often turning mushy and losing their vibrant texture. Instead, enjoy them fresh and make only as much as you’ll eat within a day or two.

Reheating

There’s no need to reheat Cucumber Sushi, as it’s meant to be enjoyed cold or at room temperature. If you’ve packed them in the fridge, simply let the rolls sit out for a few minutes before serving to take off the chill.

FAQs

Can I make Cucumber Sushi without rice?

Absolutely! For a lower-carb change, skip the rice and load your cucumber boats with extra veggies and protein, or even try cauliflower rice. You’ll still get all the sushi-inspired goodness in every bite.

What’s the best way to keep cucumber sushi from getting soggy?

Pat those cucumber boats dry before filling, and avoid overfilling with extra-wet ingredients. Serving them soon after assembling keeps everything crisp and fresh.

Can I prepare the fillings in advance?

Yes, prepping your veggies and mixing the spicy mayo a day ahead works beautifully. Just store each ingredient separately in airtight containers and assemble your cucumber sushi right before serving for maximum crunch.

What other proteins can I use besides smoked salmon?

Try sliced cooked shrimp, crab sticks, cooked tofu for a vegetarian twist, or even thinly sliced roast chicken. Swapping proteins is a tasty way to make cucumber sushi your own!

Can I use different sauces with cucumber sushi?

Definitely! Besides spicy mayo and soy sauce, consider eel sauce, ponzu, wasabi-mayo, or even a touch of sweet chili sauce. It’s all about your preferences!

Final Thoughts

Give Cucumber Sushi a try and see just how easy, colorful, and crowd-pleasing sushi night at home can be! Whether you follow the recipe to the letter or mix up your fillings, this playful dish is bound to become one of your favorites. Roll up your sleeves, slice some cucumbers, and dive in!

Cucumber Sushi Recipe

★★★★★

4.8 from 23 reviews

Author: lina
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Cucumber Sushi is a refreshing and healthy twist on traditional sushi, using cucumber instead of seaweed. This recipe is versatile, allowing you to customize the fillings to suit your taste preferences.

Ingredients

Scale

Cucumber Rolls:

2 large cucumbers

Filling:

1 cup sushi cooked rice
4 ounces smoked salmon (optional)
Avocado (sliced)
Red bell peppers (sliced)
Carrots (julienned)
2 tablespoons mayonnaise
1 teaspoon sriracha

Instructions

Cook the Rice: Cook rice according to package instructions, but do not stir when it is cooked. This allows it to stay sticky.
Prepare the Cucumbers: Cut each cucumber in half lengthwise, and hollow it out by removing the seeds with a knife or spoon.
Fill the Cucumbers: Place a small amount of rice inside one half cucumber, then add smoked salmon, avocados, peppers, and carrots, compressing as you add until the cucumber is packed full. Repeat for the remaining cucumbers.
Slice and Serve: Using a sharp knife, slice cucumbers into ½ inch thick pieces. Serve immediately or cold with soy sauce or spicy mayo sauce, if desired.

Notes

You can get creative with the fillings by adding ingredients like crab meat, tofu, or pickled vegetables.
Make sure to use a sharp knife for clean cuts when slicing the cucumber sushi rolls.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Assemble
Cuisine: Japanese