Does this count as sushi?
Time for this humble ingredient to shine!
Everything was seasoned with a little sesame oil and salt beforehand, so I that could avoid making a dipping sauce 😋.
I hollowed out the cucumber using a paring knife and a straw. When stuffing in the rice, a small bowl of water is your best friend in this process, because cooked rice loves to stick! Once everything is packed in tight, cut thick rounds about half an inch thick to ensure all ingredients stay in place. (If anything falls out, just shove it back in before presentation and no one will know!).
Stuffed Cucumber Rounds
- 1 english cucumber
- 1 cup of day old cooked rice
- 1 large carrot, sliced into matchsticks
- 1/2 red bell pepper, sliced into matchsticks
- 1 scallion
- 2 tbs of vegetable oil
- 1 block of tofu, dried and cut into matchsticks
- Salt to taste
- Sesame oil to taste
- Optional: sesame seeds
- Slice scallions in thin long strips, then dunk them into an ice bath to make curls,
- In a shallow pan, heat the vegetable oil over medium-high heat,
- Fry tofu to a golden brown, stirring often to ensure it does not stick. Then remove tofu and drain on paper towels to absorb excess oil. Sprinkle immediately with salt,
- Toss the carrots, bell peppers, and scallions in a little sesame oil and sprinkle lightly with salt to season,
- Prep cucumber by cutting off both ends, then cutting it in half crosswise. Using a paring knife to trace a light circle on the cut-side of the cucumbers, slightly larger than where the seeds end. Using a straw, push through to the other side to make a hole. Do this repeatedly until the cucumber is hollow and void of the seeds,
- Season the rice with a little salt, then stuff the cucumber with the rice (wet your hands!), and using the paring knife, nudge the rice to only fill the bottom half of the tunnel,
- Then, fill the upper half of the tunnel with strips of carrots, bell peppers, be sure to pack it in tight!
- Slice cucumbers in half inch rounds, and sprinkle with sesame seeds before serving.