Cucumber Sushi
Recipes / Snacks & Accessories
This cucumber sushi is a fun vegan twist on the popular well-known food. It’s super easy to make and while your little ones might think they’re eating tuna, it’s actually the cannellini bean in disguise. Cannellini beans are a storehouse of antioxidants that help protect little bodies against diseases.
Ingredients
CUCUMBER SUSHI
3 medium Lebanese cucumbers
DIP
220 g (1 ½ cups) cannellini/baby lima 'butter' beans
up to 125 ml (½ cup) vegan mayo/whole egg mayo*
1 - 2 tbsp apple cider vinegar
juice of one lemon
½ tsp smoked paprika
½ tsp onion powder
50 g (1 cup) celery, finely chopped
equates to 3 - 4 small stalks
15 g (¼ cup) parsley, finely chopped
salt and pepper
Method
CUCUMBER SUSHI
Slice cucumbers into 1 to 1.5 centimetre slices. Remove the centre with a round cookie cutter.
Fill with dip.
DIP
Combine beans, half the mayo, apple cider vinegar, lemon, and spices in a high-speed food processor and process until smooth.
Test texture, add more mayo if not smooth enough. Different brands give a different result. Dip will also harden once refrigerated.
Add celery and parsley and combine by hand. Season to taste.
Notes
*There are some really yummy and healthy brands of mayonnaise on the market. Vegan mayo often uses cold-pressed flaxseed or rapeseed oil as a base which are high in essential fatty acids and omegas 3, 6, and 9.
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