Zucchini Sushi

Total Time

Prep: 40 min.

Makes

about 2-1/2 dozen

Updated: Feb. 23, 2024

Zucchini “sushi” is a fun, low-carb play on traditional sushi, using zucchini ribbons in place of nori. With flavors reminiscent of the Philly roll, this riceless version is fresh, crunchy and delicious. It’s a great finger food for kids, too. Make them your own by adding your favorite vegetables, such as romaine, sprouts, mushrooms, radishes and bell peppers. And, instead of cream cheese, try it with hummus. —Audrey Alfaro, Rapid City, South Dakota

Zucchini Sushi Recipe photo by Taste of Home

Ingredients

4 ounces cream cheese, softened1 teaspoon lime juice1 teaspoon Sriracha chili sauce1 cup lump or imitation crabmeat2 tablespoons mayonnaise2 medium zucchini, ends trimmed1 medium carrot, cut into thin matchsticks1 medium cucumber, seeds removed and cut into thin matchsticks1 medium ripe avocado, peeled and thinly sliced1/4 cup minced fresh cilantro Sesame seeds, toastedSoy sauce Prepared wasabi

Directions

In a small bowl, combine cream cheese, lime juice and chili sauce; set aside. In another small bowl, combine crab and mayonnaise.
With a vegetable peeler or metal cheese slicer, cut 30 very thin slices down the length of each zucchini; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each zucchini slice. At one end, add 1 teaspoon crab mixture. Top crab mixture with a small amount of carrot, cucumber, avocado and cilantro, allowing vegetables to overhang zucchini strip on just 1 side. Roll up, starting with the end topped with the crab mixture. Stand up on end. Sprinkle with sesame seeds. Serve with soy sauce and wasabi.