Ham Cheese Cucumber Sushi

Here is my favorite cucumber sushi recipe, with fresh cucumber ribbons, seasoned sushi rice, and your choice of fillings like avocado, carrots, or cooked shrimp wrapped up in a light and refreshing roll.

This cucumber sushi is perfect for hot summer days when you want something cool and healthy. My kids love helping me make these because they’re fun to roll up, and I love that we’re getting extra veggies in our meal. Plus, no raw fish means everyone in the family can enjoy them!

What Kind of Cucumber Should I Use?

Lebanese cucumbers are perfect for this recipe because they’re smaller, have thinner skin, and fewer seeds than regular cucumbers. If you can’t find Lebanese cucumbers at your store, English cucumbers work great too since they’re also less seedy and have a mild flavor. Regular cucumbers will work in a pinch, but you might want to peel them first since their skin can be tougher. Look for cucumbers that feel firm and heavy for their size, and avoid any that have soft spots or wrinkled skin.

Options for Substitutions

This simple cucumber sushi is pretty adaptable, so here are some easy swaps you can make:

• Ham: Turkey, roast beef, or even smoked salmon work great here. For a vegetarian option, try thin slices of avocado or bell pepper strips.
• Cheddar cheese: Any cheese that slices well will do the trick – try Swiss, provolone, or even cream cheese spread thinly for a different texture.
• Lebanese cucumber: Regular cucumbers work fine, but you’ll want to peel them and remove the seeds since they’re larger and have thicker skin. English cucumbers are another good option.
• Carrot matchsticks: Bell pepper strips, celery sticks, or even thin radish slices add nice crunch. You could also use cucumber strips if you want to keep it simple.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cucumber sushi is not removing enough moisture from the cucumber, which can make your rolls fall apart and create a watery mess – pat the cucumber slices completely dry with paper towels after cutting them.

Another common error is slicing the cucumber too thick, making it difficult to roll and bite through, so aim for paper-thin slices using a mandoline or vegetable peeler for the best results.

Don’t forget to cut your carrot matchsticks uniformly thin so they don’t poke through the cucumber or make rolling impossible, and make sure your ham and cheese slices aren’t too thick either.

For easier rolling, let your ingredients come to room temperature first, and work quickly once you start assembling to prevent the cucumber from releasing more water.

What to Serve With Cucumber Sushi?

These fresh cucumber rolls make a great light lunch or appetizer, and they pair really well with other Japanese-inspired dishes like edamame or miso soup. Since they’re on the lighter side, I love serving them alongside a simple salad with sesame dressing or some steamed rice if you want something more filling. They also work perfectly as part of a bento box with other small bites like pickled vegetables or seaweed salad. For dipping, try some soy sauce mixed with a little rice vinegar, or even a creamy sriracha mayo if you want to add some kick.

Storage Instructions

Keep Fresh: Your cucumber sushi is best enjoyed fresh since cucumbers can get watery over time. If you need to store it, wrap each piece tightly in plastic wrap and keep in the fridge for up to 24 hours. The cucumber will still be crisp, but it might release a bit more moisture.

Make Ahead: You can prep the components ahead of time to save time later. Slice your cucumber ribbons and cut the carrot matchsticks up to a day before, then store them separately in the fridge. Just assemble your sushi rolls when you’re ready to eat for the best texture.

Serve: This cucumber sushi is meant to be served cold and fresh from the fridge. If it’s been sitting out for a while, just give it a quick chill in the refrigerator for 10-15 minutes before serving. The cool, crisp texture is what makes this snack so refreshing!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-350
• Protein: 15-22 g
• Fat: 12-19 g
• Carbohydrates: 8-13 g

Ingredients

For the cucumber

• 1 Lebanese cucumber

For the filling

• 1 small carrot (cut into thin matchsticks)
• 2-3 slices cheddar cheese (I like Tillamook Sharp Cheddar)
• 2-3 slices smoked ham

Step 1: Prepare the Cucumber

• 1 lebanese cucumber

Start by cutting off both ends of the Lebanese cucumber.

Using an apple corer, carefully hollow out the center of the cucumber to create a tube while making sure not to split the cucumber.

Step 2: Prepare the Filling

• 2 to 3 slices smoked ham
• 2 to 3 slices cheddar cheese
• 1 small carrot, cut into thin matchsticks

Take the smoked ham and cheddar cheese slices and roll them up tightly into small cylinders.

Cut the carrot into thin matchsticks if not already done.

These will be used to fill the hollowed-out cucumber.

Step 3: Stuff the Cucumber

• hollowed cucumber from Step 1
• rolled smoked ham from Step 2
• rolled cheddar cheese from Step 2
• carrot matchsticks from Step 2

Gently stuff the hollowed cucumber (from Step 1) with small rolls of ham, thinly sliced cheese, and carrot matchsticks (from Step 2) until the centre is tightly packed.

Try to arrange the fillings so there is a good mix in every bite.

I like to alternate the layers for a colorful look in the final pieces.

Step 4: Slice and Plate

Carefully cut the filled cucumber into 1-inch thick rounds.

Press down gently on each piece while holding it to steady the filling and help keep everything together.

Serve cold.

For lunchboxes, pack the slices tightly in a small container so they don’t move around.