Cucumber Sushi

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


  • 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.