📝 About This Recipe
Transform the humble cucumber into a vibrant, bite-sized adventure that kids will absolutely adore! These grain-free sushi rolls replace traditional seaweed with crisp cucumber 'hulls' filled with creamy avocado, colorful veggies, and protein-packed cream cheese. It’s a refreshing, veggie-forward snack that turns healthy eating into a playful, hands-on culinary experience perfect for little hands.
🥗 Ingredients
The Sushi Base
- 2 large English Cucumbers (long and straight work best)
- 4 ounces Cream Cheese (softened to room temperature)
- 1 tablespoon Greek Yogurt (plain, to lighten the cream cheese)
The Colorful Fillings
- 1 medium Carrots (peeled and cut into matchsticks)
- 1/2 piece Bell Pepper (red or orange, thinly sliced)
- 1/2 piece Avocado (sliced into thin strips)
- 1/2 cup Cooked Chicken Breast or Tofu (shredded or cut into thin strips)
- 1/4 cup Purple Cabbage (finely shredded for color)
The Dipping Sauce & Toppings
- 3 tablespoons Coconut Aminos or Low-Sodium Soy Sauce (for dipping)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 teaspoon Honey (to whisk into the dipping sauce)
👨🍳 Instructions
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1
Wash the English cucumbers thoroughly and pat them dry with a towel. Trim off the rounded ends of each cucumber.
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2
Cut each cucumber into 3-inch long cylinders. This makes them easier for kids to handle and core.
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3
Using a small spoon or a melon baller, carefully hollow out the center of each cucumber cylinder to remove the seeds. Leave about a 1/4-inch wall to ensure the 'roll' stays sturdy.
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4
Place the hollowed cucumber tubes upright on a paper towel for 5 minutes to drain any excess moisture from the inside.
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5
In a small bowl, whisk together the softened cream cheese and Greek yogurt until smooth and spreadable.
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6
Using a small butter knife or a piping bag, coat the inner walls of the cucumber tubes with a thin layer of the cream cheese mixture. This acts as the 'glue' for your veggies.
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7
Gather your 'matchstick' veggies: the carrots, bell peppers, avocado, and cabbage. Ensure they are all cut to the same length as your cucumber cylinders.
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8
Begin sliding the veggie strips and protein into the center of the cucumber. Start with the sturdier items like carrots and chicken, then tuck the avocado and cabbage into the gaps.
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9
Pack the fillings tightly so there are no air pockets, but be gentle so you don't crack the cucumber walls.
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10
Once stuffed, lay the cucumber cylinder horizontally on a cutting board. Use a sharp, non-serrated knife to slice the tube into 1-inch thick 'sushi' rounds.
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11
Wipe your knife with a damp cloth between each slice to ensure a clean, beautiful cut.
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12
Whisk the coconut aminos (or soy sauce) with the honey in a tiny ramekin for a kid-friendly 'sweet-salty' dip.
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13
Arrange the rounds on a plate, sprinkle with toasted sesame seeds, and serve immediately while crisp and cool.
💡 Chef's Tips
Use English or Persian cucumbers because they have thinner skins and fewer seeds than standard garden cucumbers. If the cucumbers are slippery, use a vegetable peeler to remove a few 'racing stripes' of skin to provide better grip for little hands. To make it extra fun for kids, call the dipping sauce 'Magic Ninja Sauce' to encourage them to try the veggies. If the cream cheese is too firm, microwave it for 10 seconds to make it easier to pipe into the cucumber. Avoid over-stuffing the very center with avocado first, as it is soft and will mash; use it to fill the final small gaps instead.
🍽️ Serving Suggestions
Serve alongside a side of steamed edamame pods sprinkled with a little sea salt. Pair with a glass of sparkling water infused with a slice of orange for a 'fancy' feel. Add a few 'goldfish' crackers on the side for a playful 'sushi and fish' themed lunch. Provide kid-friendly training chopsticks to help develop fine motor skills while they eat. For a complete meal, serve with a small bowl of warm miso soup or a mild fruit salad.