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: Irresistible No-Rice Sushi Bites You’ll Crave

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

Scale

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