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.

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:

• 2 large cucumbers
• 1 cup cooked quinoa
• 1/4 cup thin shredded red cabbage
• 1 large carrot, cut into matchsticks
• 2 green onions, finely chopped
• Sea salt, to taste
• Black pepper, to taste

For the chicken filling:

• 1 organic chicken breast
• 2 tbsp coconut aminos
• 1/4 tsp crushed red chile flakes

Step 1: Cook the Quinoa

• 1 cup cooked quinoa
• sea salt, to taste
• black pepper, to taste

Rinse the quinoa thoroughly under cold water, then cook 1 cup of quinoa according to the package instructions.

Once cooked, season with sea salt and black pepper to taste and set aside to cool.

I recommend fluffing the quinoa with a fork for the perfect texture.

Step 2: Cook 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

Now, heat a medium skillet over medium-low heat and add a drizzle of avocado oil (if desired, though this isn’t in the ingredient list; you could use a dry skillet).

Slice the chicken breast into thin, approximately 5-inch-long strips.

Add the chicken to the skillet, then pour in the coconut aminos and sprinkle in the crushed red chile flakes.

Season with additional salt and black pepper to your liking.

Cook, stirring continuously, until the chicken is nicely browned on the outside and fully cooked through (no longer pink inside), about 8–10 minutes.

Once done, set the chicken aside to cool.

Step 3: Prepare the Vegetables

• 2 large cucumbers
• 1/4 cup thin shredded red cabbage
• 1 large carrot, cut into matchsticks
• 2 green onions, finely chopped

While the chicken and quinoa are cooling, cut both cucumbers in half lengthwise.

Carefully hollow out the center of each cucumber half with a spoon or knife, creating a trough to hold the filling.

Prepare the other vegetables: thinly shred the red cabbage if not already done, cut the carrot into matchstick-sized pieces, and finely chop the green onions.

Step 4: Assemble the Cucumber Sushi Rolls

• cooked quinoa from Step 1
• cooked chicken from Step 2
• thin shredded red cabbage from Step 3
• matchstick carrot from Step 3
• chopped green onions from Step 3

Start assembling each cucumber half by pressing a layer of cooked quinoa (from Step 1) into the hollowed-out center.

Next, add a layer of cooked chicken (from Step 2) on top of the quinoa and press gently to compress.

Add thin layers of shredded red cabbage, carrot matchsticks, and chopped green onions, compressing slightly after each addition to ensure everything fits inside the cucumber.

Repeat this process for all cucumber halves until all your ingredients are used up.

I find that packing each layer gently but firmly helps the rolls stay cohesive when sliced.

Step 5: Slice and Serve the Sushi Rolls

Using a sharp knife, carefully slice each filled cucumber half into 1/2-inch-thick rounds.

Arrange the slices on a platter and serve immediately for the freshest taste, or chill them for a refreshing snack later.

If you like, serve the rolls with extra coconut aminos for dipping.

Leftovers can be kept in an airtight container in the refrigerator for up to four days.

Easy Chicken Cucumber Sushi

Delicious Easy Chicken Cucumber Sushi recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 440 kcal

Ingredients

  

For the cucumber rolls:

• 2 large cucumbers
• 1 cup cooked quinoa
• 1/4 cup thin shredded red cabbage
• 1 large carrot, cut into matchsticks
• 2 green onions, finely chopped
• sea salt, to taste
• black pepper, to taste

For the chicken filling:

• 1 organic chicken breast
• 2 tbsp coconut aminos
• 1/4 tsp crushed red chile flakes

Instructions

 

• Rinse the quinoa thoroughly under cold water, then cook 1 cup of quinoa according to the package instructions. Once cooked, season with sea salt and black pepper to taste and set aside to cool. I recommend fluffing the quinoa with a fork for the perfect texture.
• Now, heat a medium skillet over medium-low heat and add a drizzle of avocado oil (if desired, though this isn't in the ingredient list; you could use a dry skillet). Slice the chicken breast into thin, approximately 5-inch-long strips. Add the chicken to the skillet, then pour in the coconut aminos and sprinkle in the crushed red chile flakes. Season with additional salt and black pepper to your liking. Cook, stirring continuously, until the chicken is nicely browned on the outside and fully cooked through (no longer pink inside), about 8–10 minutes. Once done, set the chicken aside to cool.
• While the chicken and quinoa are cooling, cut both cucumbers in half lengthwise. Carefully hollow out the center of each cucumber half with a spoon or knife, creating a trough to hold the filling. Prepare the other vegetables: thinly shred the red cabbage if not already done, cut the carrot into matchstick-sized pieces, and finely chop the green onions.
• Start assembling each cucumber half by pressing a layer of cooked quinoa (from Step 1) into the hollowed-out center. Next, add a layer of cooked chicken (from Step 2) on top of the quinoa and press gently to compress. Add thin layers of shredded red cabbage, carrot matchsticks, and chopped green onions, compressing slightly after each addition to ensure everything fits inside the cucumber. Repeat this process for all cucumber halves until all your ingredients are used up. I find that packing each layer gently but firmly helps the rolls stay cohesive when sliced.
• Using a sharp knife, carefully slice each filled cucumber half into 1/2-inch-thick rounds. Arrange the slices on a platter and serve immediately for the freshest taste, or chill them for a refreshing snack later. If you like, serve the rolls with extra coconut aminos for dipping. Leftovers can be kept in an airtight container in the refrigerator for up to four days.