attosa Diamond Post Medal for All Time! 1,246 Posts
September 11, 2018
This is an awesome low-carb solution for those who love sushi but don't want the rice. Just hollow out a whole cucumber, stuff it with your favourite sushi fillings, and slice. I love this high-protein, guilt-free treat!
The amount of fillings you need depends on the size of the cucumber you use. I saved some of the cucumber peels to decorate the plate.
6-9 medium raw shrimp, peeled and deveined
3 Tbsp sake or water
pinch of salt
1 whole cucumber, mostly peeled
2 oz cheese
2 tsp mayonnaise
1 tsp wasabi sauce
1 tsp chili sauce
Begin cutting into the shrimp pieces horizontally. This will keep it from curling up when cooked, making it easier to stuff into the cucumber.
Repeat on all your shrimp.
Put 3 tablespoons of sake or water into a small pot, along with a dash of salt. Place shrimp in the pot and bring to a boil for 2 minutes. Remove from heat, place a lid on top, and allow to sit for 2 more minutes.
While the shrimp cools, poke the cucumber several times with a chopstick, all the way through.
Use a pairing knife to hollow out the center.
Cut the avocado half into thin slices.
Cut your cheese into long, thin rods.
Stuff the hollowed cucumber with the shrimp, avocado and cheese until completely full.
Slice the cucumber roll.
To make the sauce, mix together the mayonnaise, wasabi, and chili sauce. If you'd like to drizzle it on the plate, add a few drops of water and mix well.
Serve the sauce on the side of the roll, or drizzle around the serving plate. If you have extra fillings, cut them into mini cubes and put them on toothpicks like little skewers.