Cucumber Sushi - Ricky Roll

Step 1

This recipe is for two rolls! Start by peeling your cucumber and cutting the ends off so you have a cylindrical shape of about 6-8 inches in length.

Step 2

Using a long, wet and sharp knife, lay the edge of it against the edge of the cucumber and begin to cut into it. The knife should be just visible under the transparent cucumber. We watched this video to learn the technique.

Step 3

Once you cucumber is cut up to the seeds, you’re ready to fill it with yums!

Step 4

We added sliced, raw tuna to one end of the cucumber as well as shrimp covered in zesty lime spicy mayo from the night before! We also added sliced avocado. We made two rolls here, the ingredients listed are for both of them!

Step 5

You’re ready to roll! Take the end of the cucumber with your fish and start rolling it onto itself. Keep the roll tight so that there are no air pockets, you want the ingredients to stick to one another, otherwise they will fall right out with sliced.

Step 6

When you’re almost done rolling and have about 2-3 inches left of cucumber, spread some spicy mayo on the cucumber and finish the roll. The mayo will act as glue to keep the cucumber sealed.

Step 7

Now, carefully slice the cucumber into ½ inch to 1 inch rounds. It’s helpful to hold both sides of the cucumber as you’re slicing to maintain it’s shape.

Step 8

Now you should have 6-8 pieces of sushi per roll.

Step 9

We chopped up some green onion and sprinkled it over the pieces, as well as sesame seeds and lots of spicy mayo (simply mix 2 tbsp of mayonnaise and 2 tsp sriracha! If you don’t have a squeeze bottle, you can also dip the pieces into the spicy mayo).

Step 10

Enjoy your sushi! It’s low carb and delicious! If you make these at home, let us know what you put in your roll!