“Mouthwatering Vegan Japanese Cucumber Sushi Rolls”
Discover a delicious and easy-to-make vegan sushi roll recipe using cucumbers as the base, filled with fresh avocado, pan-fried tempeh, pickled radish, and seasoned rice. This cinematic culinary experience will tantalize your taste buds!
Allergens
Soy, Wheat
Ingredients
- 4 large organic cucumbers 2 cups sushi rice, cooked and seasoned with sushi vinegar 1 avocado, thinly sliced 8 oz tempeh, pan
- fried and thinly sliced 1/4 cup pickled radish, julienned 1/2 cucumber, julienned 1 tablespoon sesame seeds 1 teaspoon black sesame seeds 1 teaspoon furikake seasoning (optional)
Instructions
- Peel and slice the cucumbers into 1/8 inch thick rounds, removing excess moisture with a paper towel.
- Divide the cooked sushi rice evenly among the cucumber slices, pressing gently to form a thin layer on each round.
- Top the rice covered cucumber slices with avocado, pan fried tempeh, pickled radish, and julienned cucumber.
- Sprinkle sesame seeds and furikake seasoning over the rolls, to taste.
- Carefully roll up each cucumber slice into a sushi roll, starting from one end and applying gentle pressure.
- Slice each roll into 2 inch segments and place on a serving dish, garnished with additional sesame seeds.
Chef’s Insight
Use a sushi mat to assist in rolling the cucumber slices, ensuring a tight roll.
Notes
Choose fresh, organic ingredients for the best flavor and texture.