Filed Under: Dinner, Lunch, Under 10 Mins, Vegetables

Mini Veggie Sushi

This easy-to-do recipe will banish the plain veg and dip forever. Switch this one up with hummus or other thick dips to keep it new every time.

May 28th, 2009

By LeeAnne Wright

"My two youngest loved being able to help out in the kitchen. And as a mom I like any way I can to get them to eat their veggies." Candy Philp, Mom of Alisha, 14, Rebecca, 9, and Michael, 4, Sault Ste. Marie, Ont.
Makes 24 rolls
Prep Time
10 minutes
  • 1 English cucumber
  • 1 carrot, peeled and shredded
  • 1/2 cup cream cheese
  • 1/4 cup raisins
  • chives (to secure rolls closed)
  1. Using a peeler, slice 8 lengthwise slices of cucumber about 1/8

  2. Put a small amount of carrot at the end of each cucumber slice. Add a small spoon of cream cheese then press a few raisins into it.

  3. Roll up cucumber keeping filling carefully inside. Tie with a chive to secure.

Nutrients Per Serving

(2 pieces) 50 calories, 3 g fat, 8 mg calcium, 35 mg sodium, 4 g carbohydrates, 1 g fibre, 1 g protein.

Mini Veggie Sushi
Photo by James Tse

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