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Cucumber Sushi

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  • 2 cucumbers
  • 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
  • 12 scallions, julienne


  1. Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube.
  2. Spoon in a small amount of rice, then compress towards one side of the tube.
  3. 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!
  4. 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.
  5. Serve with either low sodium soy sauce or spicy mayo. To make spicy mayo, mix 1 Tbsp mayo and ½ tsp sriracha.