Zucchini sushi rolls are a brilliant low-carb twist on your favorite Japanese dish, and they’ve become one of my absolute summer staples. The first time I made zucchini sushi rolls, I was in college, trying to stretch a few fresh ingredients into something creative. I had a couple of zucchinis, some crab meat, and a craving for sushi—but no seaweed or sushi rice. That’s when I discovered how perfectly zucchini can roll up into something both satisfying and light.
These zucchini sushi rolls are filled with creamy Sriracha-spiked cream cheese, crunchy matchstick carrots, cool cucumber, and soft avocado—all wrapped in thin ribbons of zucchini. The rolls are quick, colorful, and an easy win for anyone looking to enjoy sushi without the fuss of raw fish or rice. You don’t even need to turn on the stove.
Zucchini sushi rolls are perfect for meal prep, party platters, or a midday snack that actually satisfies. I especially love serving them alongside dishes like my Korean zucchini pancakes or zucchini grilled cheese to round out a summery spread.
Whether you’re cutting carbs, skipping seaweed, or just curious about new ways to enjoy zucchini, these zucchini sushi rolls are the perfect answer. They offer the same bite-sized joy of sushi, but with a fresh garden twist. Let’s get into how they came to be one of my go-to recipes—and why you’ll want to roll them up, too.
Table of Contents
How to Make Zucchini Sushi Rolls
Ingredients That Make Every Roll Shine
The beauty of zucchini sushi rolls is how a few fresh, clean ingredients come together so quickly. Here’s what you’ll need for about 12 bite-sized rolls:
| Ingredient | Quantity |
|---|---|
| Zucchini (medium) | 2 |
| Cream cheese, softened | 4 oz. |
| Sriracha hot sauce | 1 tsp. |
| Lime juice | 1 tsp. |
| Lump crab meat | 1 cup |
| Carrot, thin matchsticks | 1/2 |
| Avocado, diced | 1/2 |
| Cucumber, thin matchsticks | 1/2 |
| Toasted sesame seeds | 1 tsp. |
To get clean zucchini ribbons, use a vegetable peeler or mandoline slicer. They should be thin, flexible, and about the same width. Let them sit on a paper towel to draw out excess moisture while you prep the filling.
If you’re a fan of cheesy, low-carb snacks, these rolls pair nicely with recipes like zucchini cheese wraps or a quick spread like zucchini butter. Together, they make an amazing veggie-forward meal.
Creative Fillings & Smart Substitutes for Zucchini Sushi Rolls
Beyond Crab and Cream Cheese: Flavor-Packed Variations
One of the best things about zucchini sushi rolls is how easily you can make them your own. While the classic combo of crab, avocado, and cream cheese hits the spot, you’ve got endless ways to switch things up. Try swapping crab for shredded smoked salmon, grilled shrimp, or even a spicy tuna mix if you like more kick. Want to keep it vegetarian? Crumbled tofu tossed in soy sauce or mashed chickpeas with a little garlic and lemon juice work beautifully.
If you’re someone who enjoys clean eating with bold flavor, consider adding fresh mango strips, bell pepper, or even kimchi for a Korean-inspired twist. The zucchini’s mild taste lets the fillings shine, and the thin ribbons hold just about anything you can roll up. These rolls give you the feel of sushi without needing a mat or sticky rice—just a good cutting board and a steady hand.
Pairing these rolls with a side of smashed zucchini chickpea salad or a refreshing frozen zucchini smoothie turns this snack into a full meal.
Zucchini vs. Cucumber in Sushi Rolls
Many people wonder if they can use zucchini instead of cucumber in sushi. The answer is yes—and zucchini actually has a few advantages. It’s sturdier, so it won’t split as easily when rolling. It also has a neutral, slightly earthy flavor that pairs well with savory fillings. Zucchini sushi rolls are ideal if you’re avoiding watery veggies or need something that holds shape better.
If you don’t have zucchini on hand, cucumber still works, but make sure to slice it thin and pat it dry. Other options include jicama, daikon radish, or even collard greens for a bolder texture.
No matter which veggie you choose, zucchini sushi rolls keep it light, fresh, and endlessly customizable.
Serving Ideas and Storage Tips for Zucchini Sushi Rolls
How to Serve Zucchini Sushi Rolls Like a Pro
When it’s time to serve, presentation matters. Line up your zucchini sushi rolls on a wooden board or ceramic platter for that sushi-night vibe. Sprinkle with toasted sesame seeds for crunch and visual appeal. A light drizzle of soy sauce or coconut aminos adds that umami pop, while a side of wasabi or pickled ginger offers the full sushi experience without needing raw fish.
These rolls pair well with dipping sauces like spicy mayo, tamari-lime, or peanut-ginger dressing. Serve them chilled as an appetizer, light lunch, or even as a side to grilled meats or rice bowls. I often enjoy mine next to a warm bowl of zoats zucchini oatmeal in the morning or alongside a hearty sushi bake at dinner for a balanced, texture-rich meal.
Whether you’re entertaining or just treating yourself, zucchini sushi rolls always look impressive and taste like something you’d order at a trendy spot.
Smart Storage and Make-Ahead Options
One reason I keep coming back to zucchini sushi rolls is how well they work for meal prep. If you want to make them ahead, roll them up the night before and store them in an airtight container lined with a paper towel to absorb moisture. They’ll stay fresh in the fridge for about 24 hours. Just wait to sprinkle the sesame seeds until serving to keep them from getting soggy.
You can also prep all the filling components ahead of time—store sliced veggies and mixed cream cheese separately—then assemble fresh for parties or weekday lunches.
Freezing isn’t ideal, as zucchini holds a lot of water and softens after thawing, which can ruin the structure. Stick to refrigeration, and your zucchini sushi rolls will keep their bite, color, and fresh flavor.
Conclusion
If you’re looking for a fresh, creative way to enjoy sushi flavors at home, zucchini sushi rolls are the answer. They’re low-carb, gluten-free, and packed with texture from the crunchy veggies, creamy filling, and spicy kick. I love how these little bites turn ordinary ingredients into something that feels special—without any fancy tools or sushi-making skills.
Zucchini sushi rolls are also a great conversation starter at gatherings and an easy weekday lunch that won’t weigh you down. With endless filling options and the flexibility to make them ahead, they’re as practical as they are delicious. Whether you’re already a fan of veggie-forward dishes like zoats zucchini oatmeal or trying something new after loving sushi bake, these rolls deserve a spot in your rotation.
Give this recipe a try, and don’t be afraid to experiment with your own fillings. Once you’ve had your first bite, you’ll see why zucchini sushi rolls are more than just a trend—they’re a kitchen staple waiting to happen.
For more recipes follow me in page Facebook and Pintrest.
FAQs
Can I use zucchini instead of cucumber in sushi?
Absolutely. Zucchini sushi rolls are a great low-carb, sturdy alternative to traditional cucumber-based rolls. Zucchini’s firmer texture makes it easier to roll and less likely to break or release too much water. Plus, it adds a mild, earthy flavor that complements a wide variety of fillings. It’s a smart swap for anyone watching carbs or trying new veggies.
Can zucchini go in sushi?
Yes—zucchini sushi rolls prove just how versatile this vegetable can be. Zucchini works beautifully as a wrapper, especially when sliced thin with a peeler or mandoline. It’s flexible, easy to roll, and pairs well with both creamy and crunchy fillings. Unlike seaweed or rice, zucchini keeps the rolls light and refreshing.
What does a veggie sushi roll have in it?
A typical veggie sushi roll includes ingredients like cucumber, carrot, avocado, bell pepper, and sometimes cream cheese or tofu. In the case of zucchini sushi rolls, zucchini takes the place of rice or nori. You can fill them with anything from seasoned crab to spicy chickpeas, then roll tightly and serve with your favorite dipping sauce.
What can you use instead of cucumber in a sushi roll?
If you’re not a fan of cucumber, there are many crisp, refreshing substitutes. Zucchini is one of the best options—especially for zucchini sushi rolls. Other good swaps include jicama, daikon radish, or bell pepper strips. Each adds crunch without overpowering the flavors inside the roll. Just be sure to slice them thin and keep the fillings balanced for the best result.
Zucchini Sushi Rolls: A Fresh, Easy Twist on Homemade Sushi
- Total Time: 15 minutes
- Yield: 12 pieces 1x
Description
Zucchini sushi rolls are a refreshing, low-carb alternative to traditional sushi. Filled with crab, veggies, and a spicy cream cheese mix, they’re easy to make and perfect for snacks or party platters.
Ingredients
- 2 medium zucchini
- 4 oz. cream cheese, softened
- 1 tsp. Sriracha hot sauce
- 1 tsp. lime juice
- 1 cup 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
Instructions
- Using a vegetable peeler, slice zucchini into thin flat strips. Place on a paper towel–lined plate to rest.
- In a bowl, mix cream cheese, Sriracha, and lime juice until smooth.
- Lay two zucchini strips horizontally. Spread the cream cheese mix evenly.
- Add crab, carrot, avocado, and cucumber to one end. Roll tightly.
- Repeat and sprinkle sesame seeds before serving.
Notes
Best served fresh and cold.
Use a mandoline for even zucchini slices.
Store leftovers in the fridge for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Fusion
Nutrition
- Serving Size: 3 pieces
- Calories: 55
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: zucchini sushi rolls, low-carb sushi, zucchini recipes