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In today’s health-conscious world, the demand for fresh and innovative alternatives to traditional recipes is on the rise. Among these, sushi-inspired dishes have gained immense popularity due to their versatility and aesthetic appeal. Enter the Crunchy Cucumber Sushi Stacks—an exciting alternative that’s not only visually stunning but also a refreshing blend of flavors. This dish perfectly embodies the trend of healthy eating while satisfying the cravings for sushi without the heaviness often associated with it.

Crunchy Cucumber Sushi Stacks

Discover the delightful Crunchy Cucumber Sushi Stacks, a refreshing twist on a classic dish! These stacks replace heavy sushi rolls with crisp cucumbers as the base, layered with creamy avocado, colorful bell peppers, and seasoned sushi rice. Perfect for summer gatherings or as a healthy snack, this dish is not only easy to prepare but also packed with nutrition. Enjoy vibrant flavors and a fun presentation that will impress your guests!
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Ingredients
  

1 large cucumber

1 cup sushi rice

1 ¼ cups water

2 tablespoons rice vinegar

1 tablespoon sugar

½ teaspoon salt

1 ripe avocado, sliced

½ cup cooked shrimp or crab meat (optional)

¼ cup red bell pepper, diced

2 tablespoons sesame seeds

Soy sauce for dipping

Wasabi and pickled ginger (optional, for serving)

Instructions
 

Prepare Sushi Rice: Begin by rinsing the sushi rice under cold running water. Keep rinsing until the water becomes clear, which helps remove excess starch. In a medium saucepan, combine the rinsed rice with 1 ¼ cups of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 20 minutes or until the rice is tender and water is absorbed. After 20 minutes, remove from heat and let it sit, still covered, for an additional 10 minutes to steam.

    Season the Rice: In a small bowl, whisk together the rice vinegar, sugar, and salt until everything is dissolved. Carefully fold this mixture into the cooked rice using a spatula or wooden spoon, ensuring not to mash the grains. Once mixed, spread the seasoned rice out on a baking sheet to cool to room temperature.

      Prepare the Cucumber: Using a sharp knife, cut the cucumber into slices that are about 1 ½ inches thick. With a small melon baller or spoon, gently scoop out the center of each slice to create a hollow pocket, being careful not to cut through the outer edges.

        Build the Stacks: Into each hollowed cucumber slice, start by adding about a tablespoon of the seasoned sushi rice. Layer on a slice of avocado, followed by a small amount of shrimp or crab meat (if using), and a sprinkle of diced red bell pepper. Repeat these layers until you reach the top of the cucumber slice. Finish off each stack with a light sprinkle of sesame seeds for added texture and flavor.

          Serve: Neatly arrange the crunchy cucumber sushi stacks on a serving platter, creating an appealing presentation. Serve with soy sauce on the side for dipping, and offer wasabi and pickled ginger for those who enjoy a bit more heat and flavor.

            Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4