As anyone who gardens knows, when cucumbers come on they come on…… Cucumber Sushi lets you make the best of your over abundance.
As I was making this recipe, which I found on …..you guessed it Pinterest…..one of my friends on Facebook posted a photo of her first crop of cucumbers…..so Brenda, here is a little something you can do with those green beauties.
The recipe is from Sarah at Live Eat Learn and when I saw the recipe I knew I had to try it.
I have had real sushi maybe twice…….not sure if I “love” it but I did like the flavors of the sauces and the veggie-avocado component. So, when I saw this faux sushi recipe I was intrigued.
The recipe was fairly easy, no complicated ingredients and looked cool and refreshing…….it was!
I used a melon baller to hollow out the inside of the cucumbers. The original recipe had you making rice, but I purchased sticky rice from the Oriental section of the grocery store. It’s already cooked and …..well sticky, which is what you need for this recipe.
Cutting up the veggies takes virtually no time. The only tricky part is getting everything inside. But, a little persistence and patience, and in no time your rolls are stuffed.
The first ones I cut, I cut a little too thin and the stuffing came out. Besure to cut them at least an inch thick. I made a spicy mayo as the original recipe called for, but wasabi, or soy sauce would be tasty also.
So for a cool refreshing appetizer, or snack…….try Cucumber Sushi.
1 package cooked sticky rice (in the Oriental food section)
¼ to ½ firm avocado, cut into thin slices
¼ red bell pepper, julienne (matchstick) cut
¼ orange bell pepper, julienne (matchstick) cut
1-2 scallions, julienne
Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube.
Spoon in a small amount of rice, then compress towards one side of the tube.
Gently insert a slice of avocado and a few slices of pepper, then add more rice to fill gaps, compressing and adding more rice until packed full. Be gentle, especially if your avocado is ripe and soft!
With a sharp knife, slice cucumber into 1 inch thick pieces (thinner if you're a daredevil). If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed.
Serve with either low sodium soy sauce or spicy mayo. To make spicy mayo, mix 1 Tbsp mayo and ½ tsp sriracha.
Whether Mother Nature like its or not, its time to grill…… Sweet and Spicy Chicken Kabobs.
When boneless skinless chicken is on sale……. you stock up! After all you never know when a chicken idea will come across your mind.
Kabobs are a perfect summer griller. I did not use them for this recipe as I only have two and we had a few more people than that for dinner, but if you can find kabob baskets……buy them. Much easier to turn, and nothing falls off the skewer or spins around……you know what I’m talking about!
But, I used bamboo screwers for this recipe and soaked them for a few hours so they didn’t burn during cooking.
The biggest part of the recipe, is making sure you have similar size chunks of meat and veggies. I prepped my meat and veggies ahead, so when the time came I just had to skewer them.
Strips of bacon, woven in-between keeps the meat moist and gives the kabobs that smoky bacon flavor.
The real start of the show, is the sauce, sweet and spicy……..pineapple juice, brown sugar, soy sauce, and a nice pinch of red pepper flakes for heat.
So, you all know that a pinch wasn’t really how much I used, being the house of spice. But, for normal folks, a pinch will add just the right amount of heat.
Cornstarch thickens the sauce and gives it that nice shine you get from cornstarch. Brush the sauce during just the last few minutes of grilling as the sauce will burn quickly.
Serve the extra sauce on the side along with some steam rice and you have a perfect summer meal.
Sweet and Spicy Chicken Kabobs ………get your grill on!
2 pounds boneless, skinless chicken breasts, cut into 1½ chunks
1 large fresh pineapple, cut into 1½ inch chunks
2 large red bell peppers, cut into 1½ inch pieces
1 large onion, cut into 1½ inch pieces
12 strips of thick applewood smoked bacon
1½ cups pineapple juice
1½ tablespoons cornstarch
¾ cup brown sugar
2 tablespoons soy sauce
Pinch of red pepper flakes or to taste.
6 bamboo skewers, soaked in water for several hours.
To make the sauce: Combine cornstarch and brown sugar in a large sauce pan, whisk until combined. Add remaining ingredients and bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes or until thickened. Set-aside until ready to use.
Begin with a pieces of bacon and weave around each piece of chicken and pineapple, then place the bell pepper and onion together and weave the bacon around both of those. Continue weaving until you have 4 pieces of chicken on each kabob. Spray kabobs with non stick cooking spray ( I use coconut oil spray)
Preheat the grill to medium high. Grill the kabobs for 10-15, turning a couple of times, until done.
Brush with sauce during the last few minutes of grilling.