Before I started the low fat, raw vegan lifestyle, I ate a ton of sushi and my favorite was always the Japanese naruto roll, which is typically fish and vegetables wrapped in a thin layer of cucumber and no rice. I really wanted to recreate the roll with only fresh vegetables but had no idea how tricky it would be to cut around the cucumber edges so thinly as to make a long wrap. I have a new found respect for sushi chefs–they really have some amazing knife skills! It takes A LOT of patience and practice to get a hang of this technique and I’m still learning myself. BUT, don’t let this discourage you from this recipe because no matter how you slice it, it all tastes the same: delicious, light, refreshing, and perfect for these hot summer days. If you get too frustrated with trying to make the long cucumber wraps, I’ve also provided an alternate technique that makes the process much easier!
Prep Time: 30 minutes
Yield: 12 Rolls
- 2 Large cucumbers (try to pick the tickest you can find)
- 1 Carrot, julienned
- 1 Yellow zucchini squash, julienned
- 1 Green zucchini squash, julienned
- Choice of 1 bell pepper or a small bunch of aspragus
- 1/4 avocado (optional)
- 1 TSP raw sesame seeds and/or 1 scallion, for garnish
Spicy Carrot Ginger Sauce:
- 1/4 cup fresh orange juice
- 1/4 cup fresh carrot juice
- 1 mango, peeled and chopped
- 1 medium carrot, peeled and chopped
- Fresh jalapeño and peeled ginger to taste (A little jalapeño goes a long way)
1. If you’re attempting the traditional method for cutting the cucumber, first peel it and cut it down the middle, widthwise. Hold the knife sturdy and gently roll the edges of each half of the cucumber around the blade. This is even tricky to explain in words so below is a video demo I found on YouTube that is quite helpful:
2. If you mastered the first method, A) kudos to you!! and B) place the remaining “roll” ingredients in the wrap, roll it up and cut into equal sections, widthwise. Each cucumber half should make around 3 individual pieces. Place the rolls on a plate and garnish with the sesame seeds and/or scallion.
If you’re trying out the shortcut, stuff as much of the fillers inside as possible and cut into equal parts. The one problem with this technique is that it’s more difficult to get a lot of filling into the space.
3. In a high-speed blender, blend all of the “sauce” ingredients until smooth and pour in a small dish. Use chopsticks, a spoon, a fork, or your handy little fingers to dip and chow down on these super healthy and super cool cucumber rolls!