Teriyaki Chicken Cucumber Sushi Rolls
During the summer months I LOVE finding creative ways to eat fresh produce. Typically I just make myself a salad, but sometimes I’m in the mood to make something a little fancier. 🙂 It’s also the end of the week and I have to use up what is left in my refrigerator, so I decided to make these Teriyaki Chicken Cucumber Sushi Rolls!
Ayurvedic medicine says that we should be eating more raw vegetables during the summer, as the more sun exposure our raw foods have the more digestible they are likely to be! Often I hear people say that they stay away from vegetables because they make them gassy and bloated, and there is a reason for that. If our digestive fire is weak to start with, then foods that are hard to chew are going to be harder to digest. So if you are someone who experiences symptoms of gas, abdominal cramps, constipation, or bloating after you eat raw vegetables, then I suggest cooking your veggies rather than eating them raw! In which case, these fresh cucumber rolls might not be for you. 😉 Ultimately, a person with a pitta dominant type will typically handle raw vegetables better than someone with vata or kapha dominant types because pitta tends to have naturally strong digestion. If you are kapha or vata, I suggest cooking your vegetables at low temperatures so that they are easier to digest and so that they retain their nutrients.
Apologies for that “SQUIRREL” moment, let’s get back to talking about what we are all here for… Cucumber sushi!
The entire time I was making this recipe I was thinking about how great of a date night activity this would make! It would also be fun to make these at a ladies night, or bring to a potluck, or serve as an appetizer… The options are endless! They can be a bit tedious to make at first, but once you get the hang of it, you’ll be stuffing cucumbers like a PRO.
When to make these Chicken Teriyaki Cucumber Sushi Rolls?
- Dinner party appetizer
- Date nights
- School lunches
- Kids DIY “cooking” night
- Bridal/baby showers
I personally used quinoa in my cucumber rolls because I had leftover quinoa from another recipe, but you can also use rice! I also added chicken, carrots, red cabbage, and green onions, but feel free to get creative and add whatever is in your refrigerator! If I had avocado at the time, I would have added that.
If you make these Teriyaki Chicken Cucumber Sushi Rolls, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #tasteofliberation.
- 2 large organic cucumbers
- 1 cup cooked quinoa
- 1 organic chicken breast
- 1/4 cup thinly sliced red cabbage
- 1 large carrot, sliced into matchsticks
- 2 green onions, thinly diced
- 2 tablespoons coconut aminos
- 1/4 teaspoon crushed red pepper flakes
- Sea salt
- Black pepper
1. Cook quinoa according to the package instructions, then add salt and pepper to taste.
2. Heat a medium skillet over medium-low heat with avocado oil. Chop the chicken into thinly sliced pieces about 5 inches in length and add to the skillet. Add 2 tablespoons of coconut aminos, crushed red pepper flakes, and salt and pepper to taste. Cook until the inside of the chicken is no longer pink and the outside is browned, stirring continuously (about 8-10 minutes). Allow the chicken to cool while you prepare the rest of the ingredients.
3. Cut each cucumber in half lengthwise, then hollow out the inside with a knife or long spoon.
4. Place a small amount of quinoa inside one half of the cucumber, then compress towards one side to make room for the other ingredients.
5. Add the chicken, then compress towards one side, and finally add the green onion, carrots, and red cabbage- compressing after you add each ingredient to help fit everything inside the cucumber.
6. Repeat for the remaining cucumbers.
7. Using a sharp knife, slice the cucumbers into 1/2 inch thick pieces.
8. Serve immediately or cold with coconut aminos, if desired!
NOTE: Store in an airtight container in refrigerator up to 4 days.