Easy Chicken Cucumber Sushi

If you ask me, homemade sushi is way easier than most people think.

This chicken cucumber sushi puts a fresh twist on the classic rolls you’d find at your favorite sushi spot. Tender cooked chicken pairs with crisp cucumber strips, all wrapped up in seasoned sushi rice and nori.

The combination gives you that satisfying crunch from the cucumber with the hearty protein of chicken. A touch of mayo and some sesame seeds help bring all the flavors together.

It’s a great recipe for beginners who want to try making sushi at home without dealing with raw fish.

What Kind of Cucumber Should I Use?

For this sushi recipe, you’ll want to pick cucumbers that are firm and crisp since they’re acting as your “nori” wrapper. English cucumbers work really well because they’re longer, have fewer seeds, and tend to be less watery than regular cucumbers. If you can only find regular cucumbers at the store, just make sure they feel solid when you give them a gentle squeeze and avoid any that have soft spots. You’ll also want to slice them lengthwise into thin, flexible strips that can wrap around your filling without breaking, so a sharp knife or mandoline slicer will be your best friend here.

Options for Substitutions

This fresh and healthy sushi recipe is pretty adaptable – here are some swaps you can make:

• Cucumbers: Large cucumbers are key for making the “sushi rolls” since they act as your wrapper. English cucumbers work best, but regular cucumbers will do – just make sure they’re firm and not too seedy.
• Quinoa: You can swap quinoa for cooked brown rice, cauliflower rice, or even finely chopped mushrooms for a different texture. Just make sure whatever you use is cooled completely before assembling.
• Chicken breast: Try cooked shrimp, crab meat, or even baked tofu for a vegetarian option. Leftover rotisserie chicken works great too and saves you cooking time.
• Coconut aminos: If you don’t have coconut aminos, use low-sodium soy sauce or tamari. Start with 1-2 tablespoons since these tend to be saltier than coconut aminos.
• Red cabbage: Purple cabbage, thinly sliced bell peppers, or even radish slices will give you that nice crunch and color contrast.
• Green onions: Regular diced onions, chives, or even fresh cilantro can replace green onions if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cucumber sushi is not properly draining the cucumbers after slicing, which can make your rolls soggy and difficult to handle – pat them dry with paper towels and let them sit for 10 minutes with a sprinkle of salt to draw out excess moisture.

Another common error is overcooking the chicken breast, so use a meat thermometer and remove it at 165°F to keep it tender and juicy for rolling.

Make sure your quinoa is completely cooled before assembling, as warm quinoa will make the cucumbers wilt and create a mushy texture.

For the cleanest cuts, use a very sharp knife and wipe it clean between each slice, and don’t overfill your cucumber rolls or they’ll be impossible to slice without falling apart.

What to Serve With Chicken Cucumber Sushi?

These fresh cucumber sushi rolls are perfect as a light lunch or appetizer, and they pair really well with a simple miso soup or a bowl of edamame on the side. Since the rolls are already packed with protein and veggies, you could serve them with some pickled ginger and wasabi if you want that traditional sushi experience, or keep it simple with just a drizzle of extra coconut aminos for dipping. A crisp green salad with sesame dressing makes a great companion too, especially if you’re serving these as part of a larger meal. For something heartier, try pairing them with some steamed brown rice or a warm cup of green tea to round out the flavors.

Storage Instructions

Refrigerate: These cucumber sushi rolls are best enjoyed fresh, but you can store them in the fridge for up to 2 days. Wrap each roll individually in plastic wrap or store them in an airtight container with damp paper towels to keep the cucumber from drying out.

Make Ahead: You can prep all the filling ingredients a day ahead and store them separately in the fridge. The quinoa, cooked chicken, and chopped veggies will keep well overnight. Just assemble the rolls right before serving for the best texture and crunch.

Serve: These are meant to be enjoyed cold, so just pull them straight from the fridge when you’re ready to eat. If the cucumber seems a bit soft after storage, pat the rolls gently with a paper towel before serving to remove any excess moisture.

Preparation Time	20-30 minutes
Cooking Time	10-15 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-480
• Protein: 32-40 g
• Fat: 5-8 g
• Carbohydrates: 55-65 g

Ingredients

For the cucumber rolls:

• Black pepper to taste
• 1 large carrot (cut into matchsticks, about 1/4-inch thick)
• 1 cup cooked quinoa (cooled to room temperature)
• 2 large cucumbers (sliced lengthwise into thin ribbons, about 1/8-inch thick)
• 2 green onions (finely chopped, whites and greens separated)
• 1/4 cup thin shredded red cabbage
• Sea salt to taste

For the chicken filling:

• 1/4 tsp crushed red chile flakes (adjust to your heat preference)
• 2 tbsp coconut aminos (or tamari for a similar umami flavor)
• 1 organic chicken breast (poached or grilled, shredded into bite-sized pieces)

Step 1: Prepare the Quinoa Base

• 1 cup quinoa
• Sea salt to taste
• Black pepper to taste

Rinse the quinoa thoroughly under cold water to remove any bitter coating, then cook according to package directions (typically 15 minutes).

Once cooked, spread it on a plate or shallow bowl and let it cool to room temperature—this prevents the other ingredients from getting soggy when assembled.

Season lightly with sea salt and black pepper, keeping in mind you’ll be adding more seasoned components later.

Step 2: Cook and Season the Chicken

• 1 organic chicken breast
• 2 tbsp coconut aminos
• 1/4 tsp crushed red chile flakes
• Sea salt to taste
• Black pepper to taste

While the quinoa cools, cook the chicken breast in a pan over medium-high heat until fully cooked through (about 8-10 minutes, depending on thickness).

Once cooked, shred it into bite-sized pieces using two forks or your hands.

Return the shredded chicken to the pan and toss it with the coconut aminos, crushed red chile flakes, sea salt, and black pepper to coat evenly and infuse flavor.

Let it cool slightly so it’s comfortable to handle but still flavorful.

Step 3: Prepare All Vegetables and Garnishes

• 2 large cucumbers
• 1/4 cup red cabbage
• 1 large carrot
• 2 green onions

While the chicken cools, prepare your vegetables for assembly.

Slice the cucumbers lengthwise into thin ribbons (about 1/8-inch thick)—I recommend using a mandoline slicer or vegetable peeler to make this easier and more consistent.

Shred the red cabbage finely, cut the carrot into matchsticks about 1/4-inch thick, and chop the green onions, keeping the whites and greens separated for layering if desired.

Have all components prepped and ready before you begin assembly.

Step 4: Assemble the Sushi Rolls

• cucumber ribbons from Step 3
• cooled quinoa from Step 1
• seasoned chicken from Step 2
• shredded cabbage, carrots, and green onions from Step 3

Lay out one cucumber ribbon on a clean surface and create a small bed of cooled quinoa from Step 1 along the center, leaving about 1/2-inch on each end.

Layer on a small portion of the seasoned chicken from Step 2, then add a small handful of the shredded cabbage, carrot matchsticks, and green onions from Step 3.

I like to keep the layers thin so the cucumber stays pliable and doesn’t tear—you’re going for delicate flavors here, not an overstuffed roll.

Roll tightly but gently, tucking in the sides as you go.

Step 5: Slice and Serve

Once each cucumber roll is complete, use a sharp knife to slice it crosswise into 1/2-inch rounds, creating beautiful pinwheel-style pieces.

Arrange on a plate and serve immediately for the best texture and flavor.

The cucumber ribbons stay crispest when served fresh, and the whole dish is meant to be light and refreshing.