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Cucumber Sushi with Smoked Salmon

Cucumber Sushi filled with rice, smoked salmon, avocado, carrots, and red bell pepper
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Cucumber Sushi pairs crisp cucumber shells with sticky rice, smoked salmon, creamy avocado, and crunchy vegetables, finished with a quick spicy mayo.

Ingredients

Scale
  • 2 large cucumbers
  • 1 cup cooked sushi rice
  • 4 ounces smoked salmon, optional
  • Avocado, cut into slices
  • Red bell peppers, thinly sliced
  • Carrots, cut into fine matchsticks
  • 2 tablespoons mayonnaise
  • 1 teaspoon sriracha

Instructions

  1. Prepare the sushi rice according to the package directions. Once cooked, leave it undisturbed so it remains sticky.
  2. Cut each cucumber in half, then scoop out the seeded center with a spoon or carefully remove it with a knife.
  3. Press a small portion of rice into one side of each hollow cucumber. Add the smoked salmon, avocado, bell pepper, and carrot, packing each addition firmly until the center is completely filled.
  4. Repeat the filling process with the remaining cucumber pieces.
  5. Use a sharp knife to cut the stuffed cucumbers into 1/2-inch rounds.
  6. Enjoy immediately or serve chilled with soy sauce or the spicy mayonnaise.

Notes

  • Combine the mayonnaise and sriracha until smooth to make the dipping sauce.
  • Refrigerate leftovers in a sealed container for up to 2 days. Without avocado, they may be stored for up to 4 days.
  • Leftover rice works well, or the rice can be prepared ahead of assembly.
  • Short-grain white or brown rice may replace sushi rice. Cook it with extra water so the grains stay soft and cling together.
  • The fillings can be adjusted to suit your preferences, but pack them tightly so the slices hold their shape.
  • Nutrition values are estimates and may change with the ingredients and preparation method used.

Nutrition

Keywords: Cucumber Sushi, cucumber rolls, smoked salmon sushi, sushi rice, spicy mayo

Find it online: https://thekitchenfinesse.com/2026/07/25/cucumber-sushi-fresh-easy-recipe/