Name: Cucumber Avocado Sushi Bites
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.

Ingredients

Scale

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.

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Instructions

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.
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.
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.
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

Serving Size: one normal portion
Calories: 130