If you’re looking for a dish that’s every bit as beautiful as it is delicious, this Stuffed Cucumber Veggie Sushi Recipe is about to become your new obsession. Imagine crisp cucumber tubes filled with tangy sushi rice, creamy avocado, and a rainbow of veggies, all finished with a sprinkle of sesame seeds. This is the kind of appetizer that makes you feel like a sushi chef in your own kitchen—without any rolling or fancy equipment. It’s light, colorful, and bursting with fresh flavors, making it perfect for parties, lunchboxes, or a fun family dinner. Whether you’re vegan, veggie-curious, or just love creative bites, this recipe delivers on all fronts.

Stuffed Cucumber Veggie Sushi Recipe - Recipe Image

Ingredients You’ll Need

All you need are a handful of simple, wholesome ingredients to make this Stuffed Cucumber Veggie Sushi Recipe shine. Each one brings something special, from the satisfying crunch of cucumber to the creamy richness of avocado. Here’s what you’ll need and why they matter:

2 large cucumbers: These form the crisp, refreshing “shell” that holds all the sushi goodness together.
1 cup cooked sushi rice, cooled: Sushi rice provides that classic sticky, slightly tangy base that keeps everything cohesive.
1 tablespoon rice vinegar: Adds brightness and that signature sushi zing to the rice.
½ teaspoon sugar: Balances the acidity of the vinegar and brings out the best in the veggies.
¼ teaspoon salt: Essential for seasoning the rice to perfection.
1 small avocado, sliced: Brings a creamy, buttery element that pairs so well with the crisp veggies.
1 small carrot, julienned: Adds crunch and a pop of vibrant orange color.
1 small red bell pepper, julienned: For sweet flavor and another beautiful burst of color.
¼ cup cream cheese or hummus (optional): A delicious spread that adds richness; use hummus for a vegan twist.
1 tablespoon sesame seeds: Sprinkle on top for nutty flavor and a classic sushi finish.
Soy sauce or tamari for dipping: The perfect savory dip to tie all the flavors together.

How to Make Stuffed Cucumber Veggie Sushi Recipe

Step 1: Season the Sushi Rice

Start by giving your rice that irresistible sushi flavor. In a small bowl, combine the cooled sushi rice with rice vinegar, sugar, and salt. Mix well until everything is evenly distributed and the grains are glossy. This seasoned rice is the heart of any great Stuffed Cucumber Veggie Sushi Recipe, soaking up all the bright, tangy flavors.

Step 2: Prep the Cucumbers

Get your cucumbers sushi-ready by peeling them in alternating stripes for a pretty, restaurant-style look. Slice off the ends, then carefully hollow out the center using a small spoon or apple corer, leaving about a quarter inch of cucumber shell. This step creates the perfect vessel for all your delicious fillings—a true showstopper!

Step 3: Fill the Cucumbers

If you’re using cream cheese or hummus, spread a thin layer inside each cucumber for extra richness. Next, gently spoon in your sushi rice, pressing it in so it’s snug but not packed too tightly. After that, tuck in your julienned carrots, bell pepper strips, and avocado slices, making sure every bite is a colorful, satisfying mix. This is where the Stuffed Cucumber Veggie Sushi Recipe really comes to life!

Step 4: Slice and Garnish

Using a sharp knife, slice the stuffed cucumbers into 1-inch rounds. Arrange them cut-side up on a platter, then sprinkle generously with sesame seeds. The seeds add a toasty aroma and that classic sushi look. You’re almost ready to dig in!

Step 5: Serve with Dipping Sauce

Pour soy sauce or tamari into a small bowl for dipping. Arrange your stunning stuffed cucumber sushi rounds around it and get ready for a flavor-packed bite. This is the moment your friends and family will swoon over your sushi skills!

How to Serve Stuffed Cucumber Veggie Sushi Recipe

Garnishes

For a finishing touch, top your sushi with extra sesame seeds, thinly sliced green onions, or a sprinkle of black sesame for dramatic flair. A few microgreens or edible flowers also look gorgeous and add a fresh, peppery crunch. These little extras make every plate of Stuffed Cucumber Veggie Sushi Recipe feel like a special occasion.

Side Dishes

Pair your sushi with a bowl of miso soup, a crisp Asian slaw, or a simple seaweed salad for a complete meal. Pickled ginger and wasabi are classic accompaniments if you want to mimic the sushi bar experience at home, and they balance out the cool, creamy flavors perfectly.

Creative Ways to Present

Arrange your sushi rounds in a spiral or circle on a platter, or serve them on a long sushi board for a dramatic centerpiece. For a fun twist, offer small bowls of different dipping sauces like spicy mayo or ponzu. The beauty of this Stuffed Cucumber Veggie Sushi Recipe is how customizable and party-friendly it is!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra sushi, store the rounds in an airtight container lined with paper towels to absorb excess moisture. Refrigerate and enjoy within 1–2 days for the freshest taste and texture. The cucumbers may soften a bit but will still be delicious.

Freezing

Freezing isn’t recommended for this recipe, as the cucumbers and avocado can become mushy and watery once thawed. For the best results, prepare only what you’ll eat fresh and enjoy the vibrant flavors and textures as intended.

Reheating

This Stuffed Cucumber Veggie Sushi Recipe is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If serving from the fridge, let the rounds sit out for a few minutes to take the chill off before eating.

FAQs

Can I use a different type Appetizer

Sushi rice works best because it’s sticky and holds together well, but in a pinch, you could try short-grain white rice. Just be aware the texture may not be quite the same as traditional sushi.

How do I make this recipe vegan?

Simply swap the cream cheese for hummus or leave it out entirely. Every other ingredient in this Stuffed Cucumber Veggie Sushi Recipe is naturally vegan!

What other veggies can I add?

Feel free to get creative—try thin strips of mango, cucumber, sprouts, or even pickled radish. The more color and crunch, the better!

Can I make these ahead for a party?

Absolutely! Prep them a few hours in advance and store in the fridge. For the best presentation, slice and garnish just before serving so everything stays fresh and vibrant.

Is this recipe gluten-free?

Yes, as long as you use tamari or a gluten-free soy sauce for dipping, this Stuffed Cucumber Veggie Sushi Recipe is completely gluten-free and suitable for most diets.

Final Thoughts

I hope you’re as excited to try this Stuffed Cucumber Veggie Sushi Recipe as I am to share it! It’s fresh, fun, and completely customizable—perfect for when you want something a little different but still easy and healthy. Invite some friends, set out your favorite garnishes, and enjoy every crunchy, colorful bite!

Stuffed Cucumber Veggie Sushi Recipe

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4.5 from 9 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A light and refreshing vegan appetizer featuring crisp cucumbers stuffed with seasoned sushi rice and fresh vegetables, perfect for a healthy snack or party platter.

Ingredients

Scale

For the Sushi Rice

1 cup cooked sushi rice, cooled
1 tablespoon rice vinegar
½ teaspoon sugar
¼ teaspoon salt

For the Cucumber Sushi

2 large cucumbers
1 small avocado, sliced
1 small carrot, julienned
1 small red bell pepper, julienned
¼ cup cream cheese or hummus (optional)
1 tablespoon sesame seeds
Soy sauce or tamari for dipping

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Instructions

Season the Sushi Rice: In a small bowl, combine the cooled sushi rice with rice vinegar, sugar, and salt. Mix well to evenly distribute the seasoning and set aside to allow the flavors to meld.
Prepare the Cucumbers: Peel the cucumbers in alternating stripes to create a decorative pattern, then slice off the ends. Using a small spoon or an apple corer, carefully hollow out the center of each cucumber lengthwise, leaving about ¼ inch of the outer wall intact to hold the fillings.
Stuff the Cucumbers: If desired, spread a thin layer of cream cheese or hummus inside the hollowed cucumbers as a base. Then spoon in the seasoned sushi rice, pressing gently to compact it. Layer the julienned carrot, red bell pepper, and avocado slices on top, pressing them in carefully so the cucumber shells are evenly filled and hold their shape.
Slice and Garnish: Using a sharp knife, slice the stuffed cucumbers into 1-inch rounds. Sprinkle the tops with sesame seeds for a nutty crunch and serve immediately with soy sauce or tamari for dipping.

Notes

To make the recipe vegan, substitute hummus for the cream cheese.
Best served fresh and chilled to maintain cucumber crispness.
Feel free to customize the fillings by adding other veggies like cucumber strips, mango, or sprouts based on preference.
Use gluten-free tamari for a gluten-free option.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook
Cuisine: Asian-Inspired