If you’re looking for a healthier alternative to sushi, then you might want to try these keto cucumber sushi rolls. They’re delicious, easy to make, fun to eat, and most importantly, keto-friendly!
One thing that’s especially great about this no-rice Japanese-inspired recipe is that it fits different eating preferences. The recipe I used today is naturally gluten-free and suitable for vegetarians, and it’s easily adaptable to any tastes or requirements. Each serving has only 4.9 grams of net carbs.
Vegan? Just switch in some vegan mayo. Meat-lover? Chuck some salmon into the mix. Think avocados have a weird texture? Replace it with another veggie that you prefer! The recipe is very flexible and is sure to end up sublime no matter how you work it.
Plus, they’re so colorful and fun to eat that they’re a winner with kids and will work well at lunch too — if you want something light yet satisfying. Though, we do recommend keeping the sauce in a separate pot.
If you’re on a strict weight-loss mission, you can bring the calories down even lower by skipping the sauce. Instead, dip the sushi rolls in balsamic vinegar — just don’t go too wild since it’s quite high in natural sugar.
Preparation Tips
- Make sure the veggies are packed into the cucumbers quite tightly. If there’s room for them to move around, it makes getting a clean cut harder. Also, you’ll have spillage issues when you eat them.
- If you have any leftover veggies lying around in the fridge, making these cucumber sushi rolls is a great way to use them up.
- It might not be traditional, but you could also put some cooked ingredients in, such as steamed broccoli. Just make sure that whatever you use is neither too wet nor soggy.
- If you’re not a fan of avocado, try replacing it with some celery.
- For meat-eaters who want to add real fish, these will go great with some smoked salmon. Similarly, if you’re a vegan or vegetarian but want to add some protein, smoked tofu or tempeh will make great additions. Simply chop a little up and add them with the vegetables.
- If you want more variation in sizes and texture, you can try using a peeler or shredder to make very thin strips of carrot or any other suitable vegetable. We recommend putting them in first so that you don’t end up trying to stuff delicate bits into little gaps at the end.
How to Make Cucumber Sushi Rolls
You’ll need five ingredients to make enough cucumber sushi rolls for two. Once you’ve prepared the cucumber, avocado, carrot, red pepper, and yellow pepper, assembling them will be much easier.
First, slice the cucumber horizontally and scoop out the innards. It’s best to use a butter knife to cut along the edges and a teaspoon to scoop and scrape the center out for disposal.
Next, you need to get the vegetables that are going in the center ready. Slice everything into thin strips and put them into separate piles.
Then, slide the ingredients into the cucumber and use the butter knife to push them in securely. Start with the avocado and repeat with the rest of the ingredients until the cucumber is tightly stuffed.
Next up, take your knife and divide the cucumber into inch-and-a-half thick slices. Repeat until both halves are fully sliced, then set the pieces aside.
To prepare the sauce, combine the sriracha, mayonnaise, and soy sauce. Mix everything until it’s uniformly creamy orange in color. As simple as that, you can now transfer the mixture to a suitably sized dish and serve it alongside the cucumber sushi rolls.
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.
Keto Cucumber Sushi Rolls (No Rice)
- 1 large cucumber
- 1/2 avocado sliced
- 1/2 red peppers sliced
- 1/2 yellow peppers sliced
- 1 carrot sliced
- 1 tbsp sriracha sauce
- 1 tsp soy sauce
- 1/2 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.
- Net carbs: 4.9 grams
- Total fat: 4.1 grams
- Total protein: 1.2 grams
- Sodium: 11 mg
