Veggie Tornado Cucumber Recipe

Name: Irashiai Sushi Pub Japaneses VEGGIE TORNADO CUCUMBER Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 each large English cucumber (about 12–14 oz); 0.75 cups ripe mango (firm but ripe); 0.75 cups seasonal tender greens mix (e.g., baby spinach, mizuna, or arugula); 1 each ripe avocado; 3 oz cream cheese (softened); 1 tbsp fresh cilantro (optional, finely chopped); 1 tbs fresh lime juice; 0.25 tsp fine sea salt; 0.125 tsp black pepper; 3 tbsp mayonnaise; 2 tbsp Greek yogurt (plain); 1 tsp rice vinegar; 1 tsp honey; 0.5 tsp soy sauce (low-sodium); 0.5 tsp sesame oil; 0.5 tsp grated fresh ginger; 1 tsp lime juice; 1 tsp water (to thin, if needed); 0.125 tsp salt; 0.5 tsp toasted sesame seeds; 0.25 cups microgreens or additional seasonal greens; 1 each extra lime wedges

Inspired by Irashiai Sushi Pub Japanese

Time25m

Serves4

mango w/ seasonal green, avocado, and cream cheese. Served with house dressing.

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Ingredients

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Tornado Rolls

1 each large English cucumber (about 12–14 oz)

3/4 cups ripe mango (firm but ripe)

3/4 cups seasonal tender greens mix (e.g., baby spinach, mizuna, or arugula)

1 each ripe avocado

3 oz cream cheese (softened)

1 tbsp fresh cilantro (optional, finely chopped)

1 tbs Fresh lime juice

1/4 tsp fine sea salt

1/8 tsp black pepper

House Dressing

3 tbsp Mayonnaise

2 tbsp Greek yogurt (plain)

1 tsp Rice vinegar

1 tsp Honey

1/2 tsp soy sauce (low-sodium)

1/2 tsp Toasted sesame oil

1/2 tsp grated fresh ginger

1 tsp ReaLime juice

1 tsp water (to thin, if needed)

1/8 tsp Celtic sea salt

Garnish & Assembly

1/2 tsp toasted sesame seeds

1/4 cups microgreens or additional seasonal greens

1 each extra lime wedges

Method

Tornado Rolls

Prepare cucumber spirals

Wash the English cucumber and trim both ends. Using a vegetable spiralizer or a mandoline set to thin slices, cut the cucumber into long continuous ribbons or spirals approximately 1/8" thick. If using ribbons, keep them long enough (8–10") to roll; if spiraling, aim for the longest continuous spiral possible.

Pit and slice mango and avocado

Peel the mango and cut into matchstick-sized batons about 2–3" long. Place in a bowl. Halve the avocado, remove the pit, scoop out the flesh and slice into thin strips similar in length to the mango pieces. Toss avocado slices gently with 1 tablespoon lime juice to prevent browning.

Mix cream cheese filling

In a small bowl, soften the 3 oz cream cheese by stirring with a fork until smooth. Fold in the finely chopped cilantro (optional), 1/4 tsp sea salt, and 1/8 tsp black pepper. If the cream cheese is too stiff, add 1/2 teaspoon warm water to loosen to a spreadable consistency.

Assemble tornadoes

Lay a cucumber ribbon or spiral on a clean surface. Spread a thin layer (about 1 tsp) of the cream cheese mixture along one edge of the ribbon where you will begin to roll. Place a small bundle (about 1–2 tbsp combined) of mango batons, seasonal greens, and 1–2 avocado strips on the cream cheese area. Gently roll the cucumber tightly away from you to form a neat spiral/tornado. Repeat with remaining cucumber ribbons and filling, making 6–8 rolls depending on cucumber length and desired size. Keep assembled rolls chilled on a platter while you finish dressing.

House Dressing

Combine mayonnaise (3 Tbsp), Greek yogurt (2 Tbsp), rice vinegar (1 tsp), honey (1 tsp), soy sauce (1/2 tsp), sesame oil (1/2 tsp), grated ginger (1/2 tsp), and lime juice (1 tsp) in a small bowl. Whisk until smooth and creamy. Add 1 tsp water if the dressing is too thick. Taste and season with 1/8 tsp salt as needed. Chill in refrigerator for at least 10 minutes to let flavors meld.

Garnish & Serve

Arrange the chilled Veggie Tornado Cucumbers on a serving platter. Drizzle 1–2 teaspoons of the house dressing over each roll or serve the dressing on the side for dipping. Sprinkle toasted sesame seeds and scatter microgreens or extra seasonal greens around the platter. Serve immediately with lime wedges.