By Mary Claire Ekstrom
Making sushi can be a juggle of too many ingredients, and very time consuming. Cucumber sushi is easy to put together, easy to store, and easy to make pretty for when you want some sushi and you don’t want the rice! You make it the night before and eat it the next day. It will taste fantastic – even the next day!
2 large cucumbers
½ of an 8 oz. package of cream cheese
Four to five crab sticks- leg style
½ small avocado
soy sauce to taste
Skin cucumbers lightly on 4 or 5 five sides, leaving 4 or 5 lines of skin remaining.
Cut cucumber into 1-½ inch slices. Stab the knife into the cucumber, keeping the knife at an angle. Planting the knife into the cutting board, twirl the cucumber to create a funnel shaped hole. Place a small peeler, in the hole of the cucumber, and glide gently along the inside wall to smooth.
Look at the difference!
Try and keep holes a medium size and slanted because they will be easier to fill later. (I struggled a bit with this.)
Slice avocado lengthwise within the shell.
Use the cucumber slice to measure an appropriate height for the crab stick. Cut the crab. Then, take the corner of the crab stick and start unrolling the first layer. Smear the cream cheese and avocado slices on the unrolled crab stick. Roll the layer back over the smeared cream cheese and avocado chunks, and slide the roll into the hollowed cucumber slice.
Repeat until all cucumber slices are filled.
Then, serve immediately or refrigerate for later.
(Don’t forget the soy sauce for dipping!)