Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
Have you ever tried cucumber sushi? If not, I’m going to hold in my gasp of shock and comfort us both by saying that we will fix that today. And if you have tried it, I will jump and squeal in delight with you – because you clearly know how amazing this is!
With almost all of the colours of a rainbow and a taste to match, this easy to make snack is perfect for all occasions. Admittedly, I have had this recipe for a rather long time. In that period, I have used it more times than I can count. Parties, family gatherings, easy afternoons on a hot summers day, this recipe always wins over the restless hungry crowd. Best of all, it satisfies even those who don’t follow a vegan lifestyle.
Cucumber sushi can be enjoyed at any time of the year, making it a great recipe to have on standby. In fact, it takes pride of place in the very front of my cook book, and that my friends, is a hard achievement to earn! Let’s take a closer look, shall we.
To make this recipe, you will need 5 ingredients and about 45 minutes. Please don’t be scared off by the length of time. Overall, it’ a very easy recipe to make, but you do need to cook the rice which takes up the most time.
We first start off with some sticky rice. Sticky rice is a great source of carbohydrates, dietary fibre, and protein. We use sticky rice over brown or black rice because it helps to keep everything held together in our sushi slices.
Adding cucumber (of course), avocado, and bell pepper provides us not only with amazing fresh taste, but also vitamin K, potassium, vitamin C, magnesium, ‘healthy fats,’ and folate – just to name a few!
Cucumber sushi is the perfect all round snack for any occasion because it is:
One of my favourite parts about this snack is that stores well. That means I can make it up in advanced for a party or when I’m having friends over and it’s ready to go when I need it. So if you like to plan ahead like me, or perhaps you have some left overs (I highly doubt you will) you can put your sushi into an air tight container and store in a refrigerator for up to 48 hours.
Now what are you waiting for, go and make your own amazing cucumber sushi!
Liked this recipe? Why not head over and check out our Vegan Chocolate Chip Cookies for more snacking ideas!
For the sushi
For the rice
|Amount Per Serving|
|Calories 188||From Fat 37|
|% Daily Value*|
|Total Fat 4g||6.3%|
|Saturated Fat 1g||3.2%|
|Trans Fat 0g|
|Total Carbohydrate 35g||11.7%|
|Dietry Fiber 4g||15.3%|
|Vitamin A 706.94IU||14.1%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.24mg||12%|
|Vitamin C 68.39mg||114%|
|Vitamin D 0IU||0%|
|Vitamin E 0.8mg||2.7%|
|Vitamin K1 30.69µg||38.4%|
|Folic Acid 0µg|
|Pantothenic acid 1.08mg||10.8%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.