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Stuffed Cucumbers

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“I have been making these for years. Another fast, easy and tasty pupu. The "stuffing" really does need to sit and marinate for a while so make it the morning of or no more then 12 hours before serving. Otherwise it becomes a runny mess. The website did not recognize the words Japan or seedless - but I usually use the longer slim Japanese or seedless variety.”
4 boats

Ingredients Nutrition


  1. Cut about 2+1/2 inches off each end of cucumber (assuming you are using the Japan or seedless, since they are typically rather long).
  2. Grate the ends using a hand grater & place into a fine mesh strainer.
  3. Cut the cucumbers in half, then again lengthwise.
  4. Scoop out seeds so you have four boats & run the bottom side of boat across a grater. This creates a flat bottom so the boat doesn't rock. Save the shavings & rough chop into the grated cuc ends from above.
  5. The longer you let the cucumber strain, the drier the stuffing will be, I usually wait about 30 minutes.
  6. Remove grated cuc from the strainer, add to bowl.
  7. Add 2oz feta, white pepper and dill weed. Stir gently.
  8. Chill at least a couple hours but no longer than 12 hours.
  9. Wipe the boats dry (makes the stuffing easier) and place stuffing inside.
  10. Garnish: black lava sea salt & dots of sriracha mixed with mayo.
  11. You can also slice into smaller bite sized "U's" if you refrigerate after stuffing to re-firm the feta/cuc mixture.
  12. Prep time does not include refrigerator marinade time.

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