Want a nutrient-dense way to roll in your vegetables? Try the Cucumber Sushi Roll. It’s healthy, refreshing and versatile.
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Praised for its crispness and colorful presentation, the cucumber sushi roll is not only fun to make, offering many creative routes to take, but also gives off a cool and savory taste. The cucumber offers a delicious crunch and paired with the warm and spicy flavor of the sriracha sauce, this roll is an explosion of texture and flavor. It makes for a clean and light lunch, and can easily be served as an appetizer. Filled to the brim with veggies, this is a new way to enjoy sushi and all from the comfort of your home. Plus, it’s inclusive enough, that even the more picky eaters and pregnant mamas out there can join in the fun, too.
Are cucumber Rolls Healthy?
A healthy recipe indeed! There are a few factors that make this dish clean and nutritious. This roll, unlike other sushi rolls, is completely raw, which means it avoids cooking methods that use heat, allowing the nutrients to shine through. Raw foods tend to be richer in nutrients because heat oftentimes deactivates the nutrients during the cooking process. Water-soluble vitamins, such as vitamin C and B vitamins, are particularly susceptible to being lost during cooking.
Which leads me to the main ingredient. Cucumbers. Not only are they best prepared raw, but this staple ingredient is low in calories and high in water content, making them oh-so-hydrating. They are also rich in vitamins and minerals such as vitamin C, potassium, magnesium and vitamin K. Overall, this recipe gets an A+ for its nutrition and hydration-boosting benefits.
Multiple ways to wrap and roll your sushi…
There are endless variations and roads to take when it comes to wrapping your sushi. If you are craving something more hearty, I suggest you add brown rice to your ingredient lineup. And as always, fresh ingredients aid in a more vibrant color and robust flavor. Feel free to have fun with this recipe and experiment with what tastes best to you. I love to thinly slice tofu, soak it in a little coconut aminos and then sprinkle with salt before adding to my mix. If you don’t have any carrots or bell peppers on hand, tender stem broccoli is also a great substitute. Or miso-flavored eggplant. The alternatives are endless.
INGREDIENTS
- 2 large English cucumbers
- 4 ounces cream cheese, softened
- 1 teaspoon sriracha sauce
- 1/4 teaspoon ginger powder
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1 avocado, thinly sliced
INSTRUCTIONS
Prepare
Slice cucumbers and mix cream cheese.
Assemble
Spread cream cheese on cucumber, add veggies, and roll.
Serve
Enjoy these fresh, crisp cucumber rolls.
Devour!
FAQs & Tips
Prep in advance by slicing your veggies and storing them in an airtight container in the refrigerator. In a small bowl mix together the ingredients for your sauce and refrigerate for up to 3 days. If you plan on adding avocado to your roll, hold on slicing it until serving or else they will turn brown and the presentation won’t look so good.
These cucumber rolls can be made ahead of time but is best to serve them within a few hours of making to ensure maximum freshness. Once assembled, store your leftover cucumber rolls in the fridge for 1-2 days.
Make sure to pat the cucumber, carrot and bell pepper slices dry with a paper towel before you assemble. This will prevent sogginess and warrant a crisp crunch in each bite.
Use a vegetable y-peeler for thin, long and even strips of veggies. Press your peeler firmly into the side of your vegetable to achieve uniform slices. This is a great one to have on hand, and can even double as a tool you use to peel cheese.
Serving Suggestions
Depending on how hungry you are, you can serve these up with just about anything you want! I like to pair my cucumber rolls with coconut aminos (a great replacement for soy sauce but of course soy sauce will also do), and a serving of pickled ginger over a warm bed of brown rice drenched in tamari. And for my meat eaters who crave more fuel, I suggest Orange Chicken with green beans.
For additional inspiration and tasty sides to pair with your sushi, take a peek at this Broccoli Stir-Fry With Ginger And Sesame, and this Air Fryer Okra recipe.
Ingredients
- 2 large English cucumbers
- 4 ounces cream cheese softened
- 1 teaspoon sriracha sauce
- 1/4 teaspoon ginger powder
- 1 carrot julienned
- 1 red bell pepper julienned
- 1 avocado thinly sliced
Instructions
- Trim the ends off the cucumbers and use a vegetable peeler to slice them into thin, flat strips until you reach the seedy core. Discard the core.
- In a small bowl, mix the cream cheese with sriracha and ginger powder until smooth.
- Lay cucumber strips flat, spread a thin layer of the cream cheese mixture on each strip, and top with carrot, red bell pepper, and avocado slices. Carefully roll each strip tightly.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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