These keto sushi rolls are made with crunchy veggies that pack a nutritional punch. Your kids and guests will love them!
Total Carbs: 4.9g | Total Fat: 4.1g | Protein: 1.2g
Prep Time: 20 minutes | Total Time: 30 minutes | Serving: 2
- 1 large cucumber
- ½ avocado, sliced
- ½ red Pepper, sliced
- ½ yellow pepper, sliced
- 1 carrot, sliced
For the sauce:
- 1 tbsp sriracha sauce
- 1 tsp soy sauce
- ½ cup mayonnaise
- Halve the cucumber. Using a butter knife and a teaspoon, scoop out the center of the cucumbers until they are fully hollow.
- Firstly, use a butter knife to push in each ingredient. Begin with the avocado, then repeat until the cucumbers are stuffed with all the ingredients.
- Prepare the dipping sauce. Pour the mayonnaise, sriracha, and soy sauce into a mixing bowl and stir until fully combined.
- Slice the stuffed cucumbers into roughly 1.5-inch pieces and serve with the dipping sauce.
How to Store Cucumber Sushi Rolls
If you have any leftovers, keep them in an airtight container in the fridge to make sure they remain as fresh as possible. If you do so, these cucumber sushi rolls will last around 2 days. Make sure to store the dipping sauce in a separate container, like a Mason jar, so that everything stays nice and crisp.