Cucumber Sushi

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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!

Prep Time10

Cook Time15

Total Time25

Course: Snacks & Appetisers

Cuisine: Japanese

Diet: Vegetarian

Servings: people

Author: Richa

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

Instructions

Making cucumber sushi

Cut cucumber into 2 & scoop them out with a knife or spoon to form cylinders.
2 long cucumbers
Soak the cucumber halves in ice cold water & salt for 5 minutes, drain, dry & set aside.
1 cup ice cold water, ½ teaspoon salt

Making creamy sushi rice mix

Take cooked sushi rice in a bowl & add light soy sauce & lemon juice, mix well & rest it for 10 minutes.
½ cup cooked sticky rice, ⅛ teaspoon light soy sauce, ½ lemon juice
Add the rest of the ingredients of the sushi rice mix, give it a good toss & set aside for 10 minutes.
2 tablespoons cream cheese, 3 cloves of garlic, ¼ teaspoon white pepper powder, ⅛ teaspoon salt, ⅛ teaspoon kalonji seeds

Filling cucumber sushi

Fill half the cucumber cylinders with sushi rice mix & press it well with a knife to make room for other ingredients.
Add cut paneer & veggies, compressing as you add until cucumber is packed full.
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
Repeat for the remaining cucumbers.
Trim the ends off the cucumbers.
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