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This carb-light take on sushi couldn't be easier!

Cucumber Sushi 3-Ways

serving time12 rolls


  • For the asparagus carrot rolls:

  • 2 large English cucumbers, halved and cored

  • 1 cup cooked sushi rice

  • 2 medium-sized carrots, julienned into 3-inch pieces

  • 2 asparagus stalks, halved lengthwise

  • For the salmon avocado rolls:

  • 1 firm avocado, cut into 8 thin strips

  • 4 slices salmon lox

  • For the hummus red pepper rolls:

  • 1 red bell pepper, cut into thin strips

  • 4 small button mushrooms, cut into strips

  • 1/2 cup hummus

  • For the smoked trout rolls:

  • 1 cup shredded tuna

  • 1/8 cup ricotta

  • 2 tablespoons chopped dill

  • Juice of 1 lemon

  • For the dipping sauces:

  • 4 tablespoons mayonnaise

  • 2 tablespoons Sriracha

  • 1 teaspoon soy sauce

  • 2 teaspoons rice vinegar


  1. Make the rolls: Cut the ends off the cucumbers and cut into 3-inch pieces. Core and remove the insides of each piece. Using a knife or chopstick, stuff rice into the cucumbers. Fill with veggies as desired and cut into 2-inch rounds once full.

  2. Make the dipping sauces: In a small bowl, combine mayo and Sriracha. In another bowl, combine rice vinegar and soy sauce. Serve with rolls. Both will keep up to 5 days covered in the fridge.

Cucumber Sushi 3-Ways




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