Description
A refreshing and gluten-free alternative to traditional sushi, using cucumber as the wrap.
Ingredients
Scale
- 2 large cucumbers
- 1 cup cooked sushi rice
- 1 avocado, sliced
- 1 carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp sesame seeds
Instructions
- Slice cucumbers lengthwise into thin strips using a mandoline.
- Mix rice vinegar, sugar, and salt, then fold into cooked sushi rice.
- Lay cucumber strips flat and layer with rice, avocado, carrot, and bell pepper.
- Roll tightly and secure with a toothpick if needed.
- Sprinkle with sesame seeds before serving.
Notes
- Use firm cucumbers for easier rolling.
- Pat cucumber strips dry to prevent slipping.
- Add wasabi or gluten-free soy sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg