Vegan Cucumber Rolls
Fresh, crunchy, picnic-perfect
Serves: 4 | Time: 30 minutes
You’ll need
3 cucumbers
1 cup uncooked sushi rice
½ firm avocado, sliced
¼ red bell pepper, sliced
¼ orange bell pepper, sliced
¼ carrot, sliced
¼ red cabbage, thinly sliced
Sea salt & black pepper, to taste
1–2 tsp garlic oil (optional)
1–2 tbsp chopped green onions
Wasabi + tamari/soy or tempura dipping sauce, for serving
Let’s Make It
1. Cook rice per package; season with a pinch of salt, pepper, and a drizzle of garlic oil. Cool to room temp.
2. Slice cucumbers lengthwise into ¼-inch planks. Halve each plank. Using a small spoon, gently scoop out seeds to make a shallow “canoe.”
3. Press a layer of rice into each cucumber, about one-third full.
4. Tuck in avocado, peppers, carrot, and cabbage to fill.
5. Trim the top flush for a clean edge; slice into ½–¼-inch “sushi” pieces.
6. Plate, sprinkle with green onions, and serve with wasabi and dipping sauce.
Pro Tip: Pat cucumber channels dry so the rice sticks better.
Make Ahead: Fill and chill up to 6 hours; slice right before serving for the best crunch.
