Cucumber sushi bites are a fun and refreshing treat! They use fresh cucumber slices wrapped around creamy avocado, crunchy carrots, and tasty herbs.
They’re like little bites of happiness! I love making these for parties—everyone gets a cute, healthy snack without the hassle of rolling sushi. Easy peasy! 🌱🍣
Key Ingredients & Substitutions
Cucumber: A large cucumber makes a perfect base for these sushi bites. If you prefer something crunchier, try using English cucumbers, which are also seedless and have a tender skin.
Sushi Rice: Using sushi rice is important for that sticky texture. If you can’t find it, short-grain rice can work in a pinch. Adjust the water ratio to achieve a slightly stickier consistency.
Sushi-Grade Salmon: While salmon is tasty, you could swap it with shrimp, crab meat, or even a plant-based alternative for a vegetarian version. Be sure that any seafood is fresh if using raw.
Tobiko or Masago: These add a nice pop of flavor. If you don’t have them, you could use other fish roe, or even diced avocado for a creamy touch without the fish.
Green Onions: They add freshness and crunch, but chives or shallots are good substitutes. If you’re looking for a milder flavor, just skip them altogether!
How Do I Get the Perfect Sushi Rice?
Getting the sushi rice just right is key to yummy cucumber sushi bites. Here’s how to make it perfect:
- Start by rinsing your rice. Rinse under cold water multiple times until the water runs clear. This removes excess starch for a better texture.
- Cook it according to the package instructions, usually in a rice cooker or pot with precise water measurements.
- Mix the seasoned vinegar in while the rice is still hot to ensure it absorbs the flavors. Be gentle to retain the rice’s shape; fold, don’t stir.
Let the rice cool completely before using. Tasting it should be slightly tangy and just a bit sweet!
Cucumber Sushi Bites
Ingredients
- 1 large cucumber
- 1 cup cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 cup sushi-grade salmon, finely diced (optional)
- 2 tablespoons tobiko (flying fish roe) or masago (capelin roe)
- 2 green onions, thinly sliced
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- Soy sauce, for serving (optional)
- Wasabi and pickled ginger, for garnish (optional)
Time Needed
This delightful dish takes about 30 minutes to prepare, including the time to cook and season the rice. It’s great for a quick appetizer or snack and can be ready to enjoy in no time!
Step-by-Step Instructions
1. Prepare the Sushi Rice
Start by rinsing 1 cup of sushi rice under cold water until the water runs clear. This helps remove excess starch and achieve that perfect sticky texture. Once rinsed, cook the rice according to the package instructions. Typically, this involves using a rice cooker or a pot on the stovetop.
2. Season the Rice
While the rice is still hot, mix 2 tablespoons of rice vinegar, 2 teaspoons of sugar, and 1/2 teaspoon of salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice. Be careful to mix it without breaking the rice grains. Let the rice cool to room temperature.
3. Prepare the Cucumber
Finally, wash and dry the cucumber. Cut it into thick slices, about 1 to 1.5 inches tall. Using a small spoon or a melon baller, scoop out the center of each cucumber slice to create a hollow cup, leaving enough of the base to hold everything together.
4. Assemble the Bites
Fill each cucumber cup generously with the seasoned sushi rice, pressing lightly to pack it in. Once all the cups are filled, top each rice-filled cucumber with a small amount of diced sushi-grade salmon if using, followed by a teaspoon of tobiko or masago.
5. Add the Finishing Touches
Sprinkle each cucumber sushi bite with a mixture of the thinly sliced green onions, black sesame seeds, and white sesame seeds for a bit of extra flavor and crunch.
6. Serve and Enjoy
Arrange the finished sushi bites on a serving plate. Serve immediately with a side of soy sauce, wasabi, and pickled ginger, if desired. Dive into these refreshing cucumber sushi bites and enjoy!
These are perfect for any gathering or simply as a light snack to brighten your day. Enjoy every bite!
Can I Use Other Types of Fish Instead of Salmon?
Absolutely! If you’re not a fan of salmon, you can use shrimp, crab meat, or even tofu for a vegetarian option. Just ensure that any seafood you use is sushi-grade for safety.
How Do I Store Leftover Cucumber Sushi Bites?
The best way to store leftovers is to keep them in an airtight container in the fridge for up to 24 hours. However, they are best enjoyed fresh. If the cucumber becomes too soggy, consider serving them plain with leftover filling on the side.
Can I Make the Sushi Rice Ahead of Time?
Yes, you can prepare the sushi rice a day in advance. Just make sure to store it in an airtight container in the fridge. When ready to use, bring it back to room temperature before assembling the bites.
What Other Vegetables Can I Use?
If you want to add more crunch, consider including shredded carrots, slices of bell pepper, or even avocado. Just make sure they are cut into small pieces so they can fit neatly on top of the rice.
