Cucumber Sushi
Stuffed Cucumber Sushi a fun snack for kids.
Servings: 20 pieces
Calories: 28kcal
Ingredients
- 1 cucumber long telegraph
- ½ avocado
- 1 Tablespoon mayonnaise
- 1 Cup cooked rice
- 80 gram tuna canned
- Squeeze of lemon juice
Instructions
- Wash the cucumber
- Cut it into approximately 10cm long lengths (be guided by how long your apple corer is, ie you want your apple corer to be able to reach the end of the length.
- Using an apple corer make a tunnel through the cucumber. You can either do one narrow hole, or widen the hole by passing the corer through the cucumber a few times
- Drain the tinned tuna
- In a bowl mash the avocado, mayonnaise and lemon juice. Add the tuna and rice, mix well
- Fill the tunnel of the cucumber with the rice mixture, it packs in quite easily, just give it a gentle push with clean fingers.
- Slice the filled cucumber into 1.5-2cm thick slices, serve
Video
Notes
- e sure you store rice below four degrees celsius (ie in the fridge) to reduce the risk of food borne illness. Discard any leftovers that have been at room temperature for greater than two hours.
- Store any leftovers in the fridge, discard after 2 days.
- If you are sending this to school in a lunch box, send it in a cooler bag with an ice pack.
- If you are serving this sushi recipe with chopsticks, it can make it easier to pick up and less slippery if you take a small slice off two sides of the cucumber to give it some flat surfaces. If you look closely in the pictures with the pink chopsticks you will see I have done this.
- Serve with soy sauce and ginger.
- Cooked rice: Unlike most sushi which really needs the shot grain sushi rice to hold together, this recipe will work with any leftover rice including, brown rice and long grain rice such as basmati rice. Just make sure that is has been store correctly in the fridge.
- Lemon juice: Any acid will work, rice vinegar, lime juice or apple cider vinegar, they will all bring a slightly different flavor/taste to the recipe. The acid stops the avocado from browning too quickly.
- Tuna: I use canned tuna in this recipe, you could substitute this for finely chopped chicken, smoked salmon, or grated vegetables.
- Mayonnaise: You can use any mayonnaise, including kewpie mayo, vegan mayo or homemade mayonnaise.
- Cucumber: Any variety of cucumber will work, you are removing the seeds with the apple corer any way. However I do find telegraph cucumbers or Lebanese cucumbers are better to use than English cucumbers in this recipe because they have a thinner skin which makes the cucumber roll more enjoyable to eat! If you do use English cucumbers, I find scoring the peel with a fork helps make it easier to eat.
Tips for Baby Led Weaning
- The tuna rice filling is suitable for baby led weaning, just be mindful of the sodium content of the mayonnaise and canned tuna you choose.
- If I was serving these sushi stuffed cucumber rolls to a baby, I would leave the pieces of cucumber quite large, so that the filling can be sucked out by a baby and then the cucumber can be gummed and gnawed o without risk of choking.
- Skip the high salt soy sauce for little ones.
Nutrition
Serving: 1piece | Calories: 28kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 14mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg