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Vegan Cucumber Sushi Rolls
30 minServes 2Nutri-Score A€€
A
30 min
30 minVegan Cucumber Sushi Rolls
what you need
Ingredients
cucumber (halved lengthwise and hollowed out)Produce2 pieces
sushi rice (cooked and cooled)Grains200 g
rice vinegar (stirred into the cooked rice)Pantry30 ml
sugar (dissolved in the vinegar)Pantry10 g
saltSpices3 g
avocado (sliced)Produce1 piece
carrot (cut into thin sticks)Produce1 piece- nori sheetPantry2 pieces
soy sauce (for dipping)Pantry30 ml
per serving
Nutrition
497kcal
- Carbs
- 95 g
- Proteins
- 9 g
- Fat
- 9 g
what you’ll use
Tools
Mixing bowl
Saucepan
knife
step by step
Method
- Step 1
Cook the rice
- Rinse the sushi rice and cook it until tender.
- Mix the rice vinegar, sugar and salt, then fold into the warm rice and let it cool.
- Step 2
Prepare the vegetables
- Halve the cucumbers lengthwise and scoop out the seeds with a spoon.
- Slice the avocado and cut the carrot into thin sticks.
- Step 3
Fill the cucumber rolls
- Fill the hollowed cucumber halves with the seasoned rice.
- Add the avocado and carrot sticks, then press gently so the filling holds.
- Step 4
Slice and serve
- Cut the filled cucumbers into bite-sized rounds.
- Serve with soy sauce for dipping.