Description
A light and refreshing sushi roll made primarily with cucumber instead of rice.
Ingredients
Scale
- 2 large cucumbers
- 1/2 cup imitation crab meat or cooked shrimp, chopped
- 1/4 cup cream cheese, softened
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
Instructions
- Peel the cucumbers. Slice them lengthwise into thin strips, about 1/8 inch thick. Use a spoon to scrape out the seeds from the center of each strip.
- In a small bowl, mix the imitation crab meat, cream cheese, soy sauce, sesame oil, and ground ginger until combined.
- Lay one cucumber strip flat on a clean surface. Place a small amount of the filling mixture near one end.
- Roll the cucumber strip tightly around the filling, like a small burrito. Secure with a toothpick if necessary.
- Repeat with the remaining cucumber strips and filling.
- Slice the rolls into bite-sized pieces before serving.
Notes
- You can substitute the filling with smoked salmon or avocado for different flavors.
- Pat the cucumber strips dry with a paper towel before filling to prevent the rolls from becoming watery.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 4 rolls
- Calories: 110
- Sugar: 3
- Sodium: 350
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 8
- Cholesterol: 25
Keywords: cucumber sushi, no rice sushi, low carb sushi, vegetable roll, light snack