Cucumber Avocado Sushi Bites

I still remember the first time I made these Cucumber Avocado Sushi Bites for a family get-together. I was looking for something light, refreshing, and a bit more exciting than the usual veggie platter. Sushi is always a hit, but making traditional rolls can be time-consuming and a bit fiddly, especially when you’re short on time. Then, I stumbled upon the idea of using cucumber as the “wrap,” and a lightbulb went off! The combination of crisp cucumber, creamy avocado, and a hint of a zesty, umami kick was an instant sensation. My kids, who can be picky eaters, devoured them, and even my sushi-skeptic brother-in-law was reaching for seconds. They’ve since become a staple for parties, potlucks, or even just a healthy afternoon snack. They look incredibly elegant but are deceptively simple to prepare, which is always a win in my book! These bites are not just food; they’re a conversation starter, a testament to how simple ingredients can create something truly special.

Ingredients

• 2 Large English Cucumbers (or 3-4 regular cucumbers): These will form the base and “wrap” of our sushi bites. English cucumbers are preferred for their thinner skin, fewer seeds, and less bitter taste. If using regular cucumbers, you might want to peel them and scoop out the seeds.
• 2 Ripe Avocados: The star filling! Look for avocados that yield gently to pressure. They should be creamy but not mushy.
• 1 Tablespoon Lime or Lemon Juice: This adds a crucial zesty brightness and, importantly, prevents the avocado from browning too quickly. Freshly squeezed is always best.
• 1 Teaspoon Soy Sauce (or Tamari for gluten-free): Adds a savory, umami depth to the avocado filling. Low-sodium soy sauce is a good option if you’re watching your salt intake.
• 1/2 Teaspoon Toasted Sesame Oil: A little goes a long way with this aromatic oil, lending a nutty, authentic Asian-inspired flavor.
• 1 Green Onion (Scallion), finely chopped: Provides a mild, fresh oniony bite and a pop of color. Use both the white and green parts.
• 1 Tablespoon Toasted Sesame Seeds: For garnish, adding a delightful crunch and nutty flavor. You can use black, white, or a mix.
• Optional: 1/4 Teaspoon Sriracha or a pinch of red pepper flakes: For those who like a little kick of heat in their avocado filling. Adjust to your preference.
• Optional Garnish: Pickled Ginger, Wasabi Paste: Traditional sushi accompaniments that can elevate the experience if desired.

Instructions

1. Prepare the Cucumbers:
   • Wash the cucumbers thoroughly. If using English cucumbers, you can leave the skin on for color and nutrients. If using regular cucumbers, you may prefer to peel them, especially if the skin is thick or waxy.
   • Trim off the ends of the cucumbers.
   • Using a mandoline slicer on a medium setting (about 1/8 inch thick) or a very sharp knife, carefully slice the cucumbers into long, thin ribbons. If you don’t have a mandoline, a wide vegetable peeler can also work to create thin strips, though they might be shorter. Aim for strips that are wide enough to hold the filling and long enough to roll.
   • Lay the cucumber ribbons flat on a layer of paper towels. Sprinkle them lightly with a tiny pinch of salt (optional, this helps draw out excess moisture). Top with another layer of paper towels and gently press to absorb any excess water. This step is crucial to prevent the sushi bites from becoming soggy. Let them sit for about 10-15 minutes while you prepare the filling.
2. Prepare the Avocado Filling:
   • Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium-sized bowl.
   • Immediately add the lime or lemon juice to the avocado to prevent browning.
   • Using a fork, mash the avocado to your desired consistency. Some prefer it completely smooth, while others like a few small chunks for texture.
   • Add the soy sauce (or tamari), toasted sesame oil, finely chopped green onion, and Sriracha or red pepper flakes (if using) to the mashed avocado.
   • Stir everything together until well combined. Taste and adjust seasonings if necessary. You might want a bit more lime juice for tang, soy sauce for saltiness, or sriracha for heat.
3. Assemble the Sushi Bites:
   • Take one cucumber ribbon. If you salted them, gently pat them dry again with a paper towel to remove any residual moisture and salt.
   • Place a small spoonful (about 1-2 teaspoons, depending on the width and length of your cucumber strip) of the avocado mixture at one end of the cucumber ribbon. Spread it out slightly, leaving a small border at the edges.
   • Carefully roll up the cucumber ribbon tightly, encasing the avocado filling. The moisture from the cucumber and avocado should help it seal. If your ribbons are very short, you might need to overlap two slightly to create a longer piece.
   • If the rolls have trouble staying closed, you can secure them with a toothpick, especially if transporting them. For a more elegant presentation without toothpicks, ensure the end of the cucumber strip is tucked underneath when you place it on the serving platter.
4. Garnish and Chill (Optional but Recommended):
   • Arrange the cucumber avocado sushi bites on a serving platter.
   • Sprinkle generously with toasted sesame seeds.
   • For the best flavor and texture, cover the platter with plastic wrap and chill in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld and the bites to firm up slightly.

Nutrition Facts

• Servings: This recipe typically yields about 20-24 sushi bites, serving approximately 4-6 people as an appetizer.
• Calories per serving (approx. 4-5 bites): Around 100-130 calories.
  • Healthy Fats: Primarily from avocado, these monounsaturated fats are heart-healthy and contribute to satiety.
  • Fiber: Cucumbers and avocados are good sources of dietary fiber, aiding digestion and promoting fullness.
  • Vitamins & Minerals: Rich in Vitamin K (from cucumber), Vitamin C (from lime/lemon and avocado), Folate, and Potassium (both from avocado).
  • Low Carb: Naturally low in carbohydrates, making it a great option for those following low-carb or keto-friendly diets (ensure your soy sauce/tamari choice aligns).
  • Sodium: Can be controlled by using low-sodium soy sauce or tamari and being mindful of any salt added to the cucumbers.

Preparation Time

• Total Preparation Time: Approximately 25-35 minutes.
  • Active Prep Time: 20-25 minutes (slicing cucumbers, mashing avocado, assembling).
  • Resting/Chilling Time: 10-15 minutes for cucumbers to release moisture (optional but recommended) + 15-20 minutes chilling time before serving (optional but recommended for best flavor).
    This makes it a relatively quick and easy recipe, perfect for last-minute gatherings or a speedy, healthy snack.

How to Serve

These Cucumber Avocado Sushi Bites are versatile and can be presented in various delightful ways. Here are some ideas:

• As an Elegant Appetizer:
  • Arrange them neatly on a chilled platter or a slate board.
  • Garnish with extra toasted sesame seeds, a sprinkle of finely chopped chives, or microgreens for a sophisticated touch.
  • Serve with small dipping bowls of soy sauce, tamari, or ponzu sauce.
  • A tiny dollop of wasabi and a few slivers of pickled ginger on the side complete the classic sushi experience.
• For a Party or Potluck:
  • Make a large batch and arrange them artfully on a large tray. They are always a crowd-pleaser!
  • Consider providing small decorative toothpicks if guests will be mingling and eating.
  • Label them clearly, especially if you have guests with dietary restrictions (e.g., “Vegan, Gluten-Free Cucumber Avocado Bites”).
• As a Light Lunch or Healthy Snack:
  • Pair a serving of these bites (around 6-8) with a small side salad or a cup of miso soup for a balanced and refreshing meal.
  • They are perfect for packing in a lunchbox (though best eaten within a few hours due to the avocado).
• Part of a Sushi or Appetizer Platter:
  • Combine them with other types of sushi (if you’re feeling ambitious), edamame, gyoza, or other finger foods for a diverse spread.
  • Their vibrant green color adds a beautiful contrast to other dishes.
• Creative Presentation:
  • Stand them upright on a platter if your rolls are firm enough.
  • Alternate rows with different garnishes (e.g., one row with white sesame seeds, another with black sesame seeds, another with a tiny sliver of red chili).
  • Serve on individual appetizer spoons for an upscale, single-bite experience.

Additional Tips

1. Choose the Right Cucumbers: English cucumbers (hothouse cucumbers) are ideal because their skin is thin and edible, and they have minimal seeds. If using regular garden cucumbers, peel them and scoop out the seeds with a spoon before slicing to avoid a watery or bitter taste.
2. Master the Slice: A mandoline slicer is your best friend for achieving uniformly thin cucumber ribbons. If using a knife, make sure it’s very sharp and take your time. Consistent thickness ensures even rolling and a pleasing texture. A wide vegetable peeler can also work in a pinch.
3. Don’t Skip Patting Dry: Cucumbers release a lot of water. Patting the ribbons dry with paper towels after slicing (and especially if you lightly salt them to draw out more moisture) is key to preventing your sushi bites from becoming soggy.
4. Avocado Ripeness is Key: Use avocados that are ripe but still slightly firm. Overripe avocados will be mushy and harder to work with, while underripe ones won’t have that creamy texture or rich flavor.
5. Season the Avocado Well: The avocado filling is the heart of this recipe. Taste and adjust the seasoning (lime/lemon juice, soy sauce, sesame oil, spice) until it’s perfectly balanced to your liking. Don’t be afraid to add a little extra zing!
6. Work Quickly with Avocado: Avocado oxidizes and browns when exposed to air. The lime or lemon juice helps, but it’s still best to prepare the avocado filling just before you’re ready to assemble the bites.
7. Experiment with Fillings: While avocado is classic, feel free to get creative! You could add finely minced bell peppers (red or yellow for color), shredded carrots, or even a small amount of seasoned cream cheese (for a non-vegan version) to the avocado mix. A tiny bit of surimi (imitation crab) finely shredded could also work.
8. Make-Ahead Strategy: You can slice the cucumbers a few hours ahead and store them between layers of paper towels in an airtight container in the fridge. The avocado filling is best made fresh, but if you must make it slightly ahead, press plastic wrap directly onto the surface of the filling to minimize air contact and browning. Assemble just before serving or up to an hour before, keeping them chilled.

FAQ Section

Q1: Can I make these Cucumber Avocado Sushi Bites ahead of time?
A: It’s best to assemble them as close to serving time as possible, ideally within 1-2 hours, to maintain freshness and prevent the cucumber from getting soggy or the avocado from browning too much. You can prep components: slice cucumbers and store them between paper towels in the fridge for a few hours. Prepare the avocado filling just before assembly, or if made an hour or so ahead, press plastic wrap directly onto its surface to prevent oxidation.

Q2: Are these sushi bites vegan and gluten-free?
A: Yes, they are naturally vegan as long as you don’t add any animal products (like cream cheese). To ensure they are gluten-free, simply use tamari or a certified gluten-free soy sauce instead of regular soy sauce.

Q3: How long will they last in the refrigerator?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. However, the avocado may start to brown, and the cucumber might soften slightly. They are definitely best enjoyed fresh on the day they are made.

Q4: What if I don’t have a mandoline slicer?
A: You can use a very sharp knife to slice the cucumbers thinly. It will take more patience and skill to get consistent slices. Alternatively, a wide vegetable peeler can create thin ribbons, though they might be narrower and shorter than mandoline-sliced ones. You might need to overlap two peeler strips to get enough surface area.

Q5: My cucumber rolls aren’t staying closed. What can I do?
A: Ensure your cucumber strips are patted dry; excess moisture can make them slippery. Don’t overfill them. When you place them on the serving tray, position them so the end of the cucumber strip is tucked underneath. If they are still uncooperative, you can secure each bite with a decorative toothpick.

Q6: Can I use different types of cucumbers?
A: Yes, while English cucumbers are preferred for their thin skin and fewer seeds, you can use pickling cucumbers or regular slicing cucumbers. For regular cucumbers, it’s highly recommended to peel them and scoop out the seedy core before slicing, as the skin can be tough and the seeds watery and bitter.

Q7: I’m not a huge fan of avocado. Are there other filling suggestions?
A: Absolutely! While avocado provides creaminess, you could try a base of vegan cream cheese mixed with herbs and finely diced vegetables (like bell peppers and carrots). Seasoned mashed chickpeas (like a simple chickpea salad) could also work. For non-vegans, a mixture of cream cheese and smoked salmon, or a spicy tuna salad (using canned tuna), would also be delicious.

Q8: Can I add some protein to these bites?
A: Yes! For a vegan option, you could add a tiny strip of marinated and baked tofu or tempeh alongside the avocado. Finely shredded baked or smoked tofu mixed into the avocado could also work. For non-vegans, a small piece of cooked shrimp, a sliver of smoked salmon, or finely shredded cooked chicken or crabmeat (surimi) can be incorporated into the filling or placed on top of the avocado before rolling. Keep the additions small so the cucumber can still roll easily.

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