"These cucumber sushi rolls are so easy to make and they are such a colorful and pretty appetizer, snack or healthy meal. Filled with a spicy cream cheese and imitation crab meat."
California Cucumber Sushi Rolls
Servings – 1
Prep Time – 10 Minutes
Chill Time – 30 Minute, optional
Ingredients:
Sushi Roll
2 large English cucumbers
1 teaspoon sriracha
1 red pepper, julienne (cut into matchsticks)
2 carrots, julienne (cut into match sticks)
4 imitation crab meat leg style sticks, cut into long slices
1/4 cup whipped cream cheese, you can use regular cream cheese just softened a bit
black or white sesame seeds, toasted
Dipping Sauce
1/2 cup soy sauce
1 tablespoon hoisin sauce
1/4 teaspoon sriracha
Directions:
Trim the ends off the cucumbers, then use a vegetable peeler to slice the cucumber into thin flat strips. Continue until you reach the center of the cucumbers. Then flip it over and repeat.. (you can use the left over cucumber center by cutting them into matchstick size as the red peppers and add to the center of your roll.) Discard the first skin peel and you should have about 8-12 strips per cucumber. Lay them across a paper towel to remove the excess water. (This will help in filling and rolling the sushi at the end, it won’t be so slippery and easier for you to roll... You will thank me later!) 😉
Mix sriracha sauce and cream cheese together until well combined. Cream cheese will turn slight pale orange in col0r. Set aside.
Dipping Sauce:
In a small dish mix together soy sauce, hoisin and sriracha sauces. Set aside.
Assembly:
Lay 6-8 cucumber slices down, over lapping one another on the long edge. Spread the spicy cream cheese mixture on top of layered cucumbers. Then place red pepper sticks, and crab meat sticks, and cucumber sticks on the top of the cream cheese mixture.
Sprinkle with a teaspoon of sesame seeds.
Starting from one of the rounded edges, carefully roll the cucumber sushi roll tightly.
Cut roll into 6-8 pieces.
Place them upright on a plate and sprinkle toasted sesame seeds on top, if desired.
Makes about 4 rolls = 24 pieces.
Notes:
Storage: Store any leftovers in an airtight container. They will last up to 2 days in the fridge.
Substitutes: For best results, follow the recipe as is. However there are many different vegetables, spreads and or seafood that would work well in this recipe with the cucumbers.
Nutrition:
Calories: 166 | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 239mg | Potassium: 443mg | Fiber: 3g | Sugar: 4g | Vitamin C: 33mg | Calcium: 44mg | Iron: 1mg
"I have made this recipe several times and it has been a hit. Great lunch meal prep or perfect sushi craving cruncher!" 😉
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.