Cucumber nori rolls stuffed will all kinds of veggies, with a side of the most delicious sesame miso ginger dipping sauce…score! Check out the tutorial video on IG to see how to put these cuties together.
Cucumber Nori Rolls
Ingredients
Cucumber Rolls
- 1 large english cucumber
- 4 sushi nori sheets, cut in half
- Optional add-ins, all julienned / sliced very fine:
- red / orange / yellow bell pepper
- carrots
- red cabbage
- beet
- avocado
- spring onion
- tofu / tempeh
Directions
- Prepare all vegetables by cutting into very fine and even strips to fit the length of the nori and cucumber.
- Cut the cucumber so it's flat on both ends and about 4" long. Use an apple corer to bore down the center, making a cucumber tube, set aside.
- Take a single half-sheet of nori, adding ingredients of your choice — do not overstuff! Roll up and insert into the hole in the center of the cucumber.
- Take a sharp knife and slice the cucumber into bite-sized rounds. Serve immediately with sesame miso ginger sauce, store any leftovers in the fridge.
Sesame Miso Ginger Sauce
Ingredients
- ½ cup / 125ml toasted sesame tahini
- 1 Tbsp. miso
- 1 Tbsp. tamari
- 1 Tbsp. mirin sub with rice vinegar + sweetener of choice
- 10 g fresh ginger peeled
- ½ lime skin removed
- 2 tsp. maple syrup
Directions
- Place all ingredients in a blender and blend on high until smooth. Add water to thin as necessary (I used about 6 tablespoons altogether).
- Taste and adjust seasoning if desired. Enjoy immediately, and store leftovers in an airtight glass jar in the fridge for up to one week.
Notes
Makes about 1/2 cup / 125mlÂ
