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.
- 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.