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Mini Cucumber Sushi Rolls

Mini Cucumber Sushi Rolls

  • Prep

    30 m
  • Ready In

    30 m
kelcampbell

kelcampbell

Thin cucumber slices are rolled around shredded carrot, cream cheese, and raisins for a little sushi-shaped finger food that's tied with a fresh chive.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
  2. Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

portiaconnell
5

portiaconnell

12/27/2012

Be sure you have plenty of time to assemble these little guys...also, I strongly suggest you make them right before serving b/c they don't hold up well over time. I made them several hours ahead and the water from the cukes drained onto the platter, leaving them somewhat "limp." Very tasty with the addition of smoked salmon and sesame seeds.

Baking Nana
5

Baking Nana

5/13/2012

These taste OK - but boy are they fiddly to make. My chives were quite long enough and kept breaking so I resorted to thin strips of green onion and finally gave up trying to tie them. Cute idea but a lot of work.

Blodwen
2

Blodwen

9/1/2012

I found this to be very fun to make. And It tastes surprisingly well! I'm not a fan of cucumbers or carrots, but this is definitely something I could eat! I made this as the directions listed, but I have a few suggestions. Sometimes I used less cream cheese so that when I rolled the cucumber, the end could overlap and I didn't have to worry about anything spilling out. I also added more raisins, since 2-3 didn't really seem like a lot. I didn't have any large carrots on me, so I shredded 1/2 cup of baby carrots (24 servings = 24 tsp = 8 TBS = 1/2 c). As for chives breaking, buy fresh as possible and as green as possible. I suppose not too many people made jewelery out of grass as kids, but don't pull the chives too tight or they will break. Also, do not use any wimpy/weak/shriveled chives as those tend to break the most when tugged. Since you are making each roll by hand, it is a lot of work and time consuming. I also suggest placing finished rolls onto whatever you plan to serve them on, to prevent the chives from untying between finishing and eating.

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