Zucchini Sushi Roll

Zucchini Sushi Rolls

These spicy little bites are reminiscent of a California roll, but without the rice. They're fresher, easier to make, and actually good for you. Win, win, win. 
Course: Snack
Keyword: Crab, Zucchini


  • 2 medium zucchini
  • 4 oz. cream cheese softened
  • 1 tsp. Sriracha hot sauce
  • 1 tsp. lime juice
  • 1 c. lump crab meat
  • 1/2 carrot cut into thin matchsticks
  • 1/2 avocado diced
  • 1/2 cucumber cut into thin matchsticks
  • 1 tsp. Toasted sesame seeds


  • Using a vegetable peeler, slice each zucchini into thin flat strips. Place zucchini on paper towel–lined plate to sit while you prep the rest of your ingredients.
  • In a medium bowl, combine cream cheese, Sriracha, and lime juice.
  • On a cutting board, lay 2 zucchini slices down horizontally (so that the long side is facing you). Spread a thin layer of cream cheese on top, then top the left side with a pinch each of crab, carrot, avocado, and cucumber.
  • Starting from the left side, tightly roll up zucchini. Repeat with the remaining zucchini slices and fillings. Sprinkle with sesame seeds before serving.