Description
A refreshing twist on traditional sushi, these Cucumber Sushi Rolls are perfect for a light meal or appetizer, packed with creamy avocado and crunchy carrots.
Ingredients
Scale
- 1 cucumber
- 1 cup sushi rice
- 4 sheets nori
- 1 avocado, sliced
- 1 carrot, julienned
- Soy sauce for serving
- Pickled ginger for serving
Instructions
- Cook the sushi rice according to package instructions and let it cool. Fluff the rice with a fork once it’s cool to avoid clumping.
- Cut the cucumber in half lengthwise and scoop out the seeds with a spoon to create a boat-like shape.
- Place a sheet of nori on a bamboo mat or a clean surface. Spread a layer of sushi rice over the nori, leaving a small border at the top.
- Arrange avocado and carrot strips in a line along the bottom edge of the rice on the nori.
- Carefully roll the sushi away from you, using the mat to help keep it tight.
- Once rolled, use a sharp knife to slice the sushi into bite-sized pieces.
- Serve your cucumber sushi rolls with soy sauce and pickled ginger on the side for dipping.
Notes
Best served fresh for crispness. Consider preparing ingredients in advance for easy assembly.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg