This rainbow cucumber sushi is not only 100% plant-based but can be made in under 15 minutes and perfect for a healthy, delicious low-carb lunch or snack served alongside a delicious vegan avocado dip!
Let’s be honest – who here doesn’t love sushi? I could probably eat it five days a week although I’m not sure I could eat that much rice every week. This is why this low-carb, 100% plant-based rainbow cucumber sushi is the perfect compromise!
I’ve always found that for me I love to keep a balance of around 80/20 of staying healthy and treating myself. Sometimes I just need a super healthy, vegetable-filled meal that is both delicious and nutritious!
This rainbow cucumber salad is not only very low-carb sans rice, but it is also extremely customizable. Feel free to swap out your favorite veggies to be the filling (or even a shredded bean curd/tofu too for added protein). Plus, if you’re feeling a little bit cheeky, you can actually make a little bit of rice and use it as part of your sushi stuffing!
Served alongside a creamy avocado dip, I’ve found this meal doesn’t leave you wanting for more. And if you’re wanting inspiration for other dips you could pair with this rainbow cucumber sushi, then check out my recipe for summer rice paper rolls where I include other dip options including a peanut & ginger sauce and mango & chili one.
What’s needed for this cucumber sushi
- Cucumbers – especially bigger longer ones, as it would be easier to core and “stuff” them.
- Peppers, carrots, zucchini, broccoli, or your favorite veggies.
What’s needed for the avocado dip:
- Avocado, cilantro, lime, chili
How to Make the rainbow cucumber sushi
The process is actually super simple. Using a vegetable corer, you can create the perfect space within your cucumber.
Then, using a thin vegetable shredder, you can create very thin ‘julienne’ style veggies to fill the cucumber with.
For veggies like cauliflower/broccoli then you can simply grate. This would also create a more rice-like texture.
Once the veggies are all prepared for the cucumber sushi then it’s as simple and compiling it all.
Carefully fill the cored cucumber with the long strips of veggies.
Voila, your cucumbers are now stuffed.
Next, just slice into rounds.
To make the simple Vegan Avocado Cilantro Dip:
The dip really is one I love to pull together when I’m low on time but want something super creamy and rich. With just a few ingredients and literally just a few minutes of your time you can whip up this avocado dip in a hand mixer.
Basically, all you need to do is simply blend all the dip ingredients together and voila!
And voila. You are all done.
And, if you try this recipe then please let me know what you think in the comments below! and tag me in your creations @AlphaFoodie.
Rainbow Cucumber Sushi
For the rolls:
- 2 cucumbers large
- 1 carrot
- 1 red pepper
- 1 zucchini
- 1 cauliflower
For the dip:
- 1 avocado
- 1 lime
- a handful of cilantro
- 1 chilli pepper
- Cut the cucumbers in 2 and carefully de-core 3 of them
- Using a thin vegetable shredder, you can create very thin ‘julienne’ style veggies with the 4th half of the cucumber, the carrot, and the zucchini. The cauliflower/broccoli can simply be grated.
- Fill up the cored cucumbers with the shredded veggies. Cut into thick slices.
- To make the Vegan Avocado Cilantro Dip, simply blend together all the ingredients.