These Cucumber & Avocado Sushi Bites are a simple way to turn humble odds and ends into something a bit special. No rolling required - just spoon, stack, and drizzle. Cream cheese brings the richness, avocado adds that buttery bite, and a splash of soy ties it all together. Great for a summery lunch platter, or as a pick-me-up when the fridge is looking sparse but your rice game is strong.
INGREDIENTS:
- ½ cup sushi rice (uncooked)
- 2 tsp rice wine vinegar or sushi seasoning
- 1 cucumber
- Cream cheese (½ tsp per cucumber round)
- ½ avocado, cut into small cubes
- Sesame seeds
- Kewpie mayo or sriracha mayo (your choice)
- Soy sauce, for dipping
INSTRUCTIONS
- Rinse the sushi rice thoroughly and cook according to the packet instructions. Stir through the rice wine vinegar or sushi seasoning, then set aside to cool.
- Slice the cucumber into 10–12 rounds (depending on size). Use a spoon to scoop out part of the centre of each round to create a small cavity - snack on the middles or save them for a smoothie.
- Fill each cucumber round with cooled sushi rice, pressing it down gently.
- Add ½ tsp cream cheese to each round, then top with a small cube of avocado.
- Drizzle with kewpie mayo or sriracha mayo, sprinkle over sesame seeds, and serve with soy sauce on the side for dipping.
