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Cucumber sushi rolls represent a delightful twist on traditional sushi, infusing a refreshing, health-conscious approach into the beloved dish. While sushi has long been celebrated for its unique flavor combinations and artistic presentation, this innovative recipe elevates it further by incorporating eggs as a rich, savory filling. With a focus on fresh ingredients and vibrant flavors, egg-inspired cucumber sushi rolls are not only visually appealing but also offer an array of health benefits, making them a perfect choice for anyone seeking a light yet satisfying meal.

Egg-Inspired Cucumber Sushi Rolls

Discover a fresh take on sushi with egg-inspired cucumber rolls! These delightful treats use crisp cucumber as a base, offering a healthy and low-calorie alternative to traditional sushi. Filled with creamy scrambled eggs and vibrant veggies like avocado and carrots, these rolls bring flavor and nutrition together in every bite. Perfect for a light lunch or a fun appetizer, they cater to various dietary preferences. Explore this innovative recipe to create visually appealing and satisfying sushi rolls that everyone will enjoy!
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Ingredients
  

1 large cucumber

2 large eggs

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon rice vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup cooked sushi rice (optional for a heartier bite)

1/4 avocado, sliced

1 small carrot, julienned

1 tablespoon sesame seeds

Pickled ginger, for serving

Wasabi, for an extra kick

Instructions
 

Prepare the Cucumber:

    - Wash and dry the cucumber. Using a vegetable peeler or a mandoline, slice the cucumber lengthwise into thin sheets, about 1/8 inch thick. Set aside.

      Make the Egg Filling:

        - In a medium bowl, whisk the eggs, soy sauce, sesame oil, rice vinegar, salt, and black pepper until well combined.

          - Heat a non-stick skillet over medium-low heat and pour in the egg mixture. Cook gently, stirring occasionally, until the eggs are softly scrambled and slightly runny. Remove from heat and let cool.

            Assemble the Sushi Rolls:

              - On a clean cutting board, lay out two to three cucumber slices, overlapping slightly to create a wider surface.

                - At the edge of the cucumber slices closest to you, place a line of the scrambled egg filling, then add a slice of avocado and a few strips of julienned carrot on top.

                  - Carefully roll the cucumber slices away from you, encasing the filling in the roll. You might use a bamboo mat if you prefer for tighter rolls.

                    Slice and Serve:

                      - Once rolled, use a sharp knife to slice the sushi rolls into bite-sized pieces (about 1-inch thick).

                        - Sprinkle sesame seeds over the rolls for garnish.

                          Plating:

                            - Serve the cucumber sushi rolls on a platter, accompanied by pickled ginger and a dollop of wasabi on the side.

                              Prep Time, Total Time, Servings: 15 mins | 30 mins | 2 servings