Healthy Cucumber Sushi


1 cucumber
70g carrot, shredded
50g purple cabbage, shredded
50g cucumber shreds
Some alfalfa sprouts
1 tbsp toasted sesame seeds

[Dipping sauce (A) – (combined)]

1 tbsp lemon juice
2 cloves garlic, minced
2 bird’s eye chillies, chopped
1 tsp fish sauce
1 tbsp sugar
3 tbsp Thai sweet chilli sauce

[Dipping sauce (B) – (combined)]

3 tbsp mayonnaise
2 tbsp wasabe
1 tbsp chilli garlic sauce


Use a vegetable shredder to slice the cucumber into long thin pieces. Place a strip of cucumber on a clean chopping board and arrange a little of each of the shredded carrot, cucumber and cabbage. Add a few alfalfa sprouts and roll up tightly into a sushi roll. Sprinkle some sesame seeds over.

Do the same with the rest of the cucumber slices and serve with either one of the dipping sauces.

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