Cucumber Wrapped Sushi Roll

Cucumber Wrapped Sushi Roll is a fresh and healthy sushi-style dish where thin cucumber slices replace traditional seaweed or rice wrapping. This cucumber wrapped sushi roll recipe is light, refreshing, and packed with fillings like vegetables, avocado, and seafood or tofu. It’s a great low-carb alternative to traditional sushi and perfect for appetizers or light meals.

Origin of Cucumber Wrapped Sushi Roll

Traditional sushi originated in Japan using rice and seaweed wraps. Modern variations like cucumber wrapped sushi rolls became popular in contemporary cuisine and healthy food trends, especially for people looking for low-carb or gluten-free sushi options.

Why It’s Loved

Cucumber Wrapped Sushi Roll is loved for its crisp texture and refreshing taste. The cucumber adds a cool crunch while the fillings bring savory flavor, making it both healthy and delicious.

Also Read: Masala egg curry Indian Traditional Style

Cucumber Wrapped Sushi Roll

Recipe by RecipesVilla

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

120

kcal

Ingredients

• 1 large cucumber

• ½ cup sushi rice (cooked)

• ¼ avocado, sliced

• ½ carrot, julienned

• ½ cup crab sticks or cooked shrimp (optional)

• 1 tsp rice vinegar

• 1 tsp sesame seeds

• Soy sauce for serving

Directions

• Use a vegetable peeler or mandoline to slice the cucumber lengthwise into thin strips.
• Lay several cucumber slices slightly overlapping on a flat surface.
• Spread a thin layer of cooked sushi rice on the cucumber strips.
• Add avocado slices, carrot, and crab or shrimp in the center.
• Carefully roll the cucumber slices tightly around the filling.
• Slice the roll into bite-sized pieces.
• Sprinkle sesame seeds on top.
• Serve with soy sauce.

Notes

• Serving Suggestion: Serve with soy sauce, wasabi, and pickled ginger.
• Tip: Pat cucumber slices dry to prevent the roll from becoming watery.
• Storage: Best enjoyed fresh but can be refrigerated for up to 1 day.