Zucchini sushi

Try this lighter take on sushi.

One of the most versatile members of the squash family, zucchini can be roasted with lemon and garlic, breaded and baked, spiralized into “noodles” or sliced and folded into ravioli.

Add this no-cook recipe to your list for quick appetizers, light lunches or cool dinners.

Zucchini Sushi

Skip the seafood to make this modified California roll vegetarian-friendly.

Yields 4 servings


  • 2 medium zucchini
  • 4 ounces light cream cheese, softened or whipped
  • 1-2 teaspoons Sriracha sauce
  • 1 teaspoon lime juice
  • 1 cup lump crab meat or chopped cooked shrimp (optional)
  • 1 carrot, cut into thin matchsticks
  • 1 avocado, diced
  • 1 cucumber, seeds removed and cut into thin matchsticks
  • 1/2 cup bean sprouts
  • 2 teaspoons toasted sesame seeds
  • 2 teaspoons masago (fish eggs) (optional)


Cut off ends of each zucchini. Using a vegetable peeler or mandolin, slice each zucchini lengthwise into thin, flat strips. Place strips on a paper towel-lined plate and set aside while you prep the rest of your ingredients.

In a medium bowl, combine light cream cheese, Sriracha sauce and lime juice. Mix until smooth.

Assemble rolls: On a cutting board, place one zucchini strip with the short side facing you. Evenly spread a thin layer of cream cheese on top of zucchini. Top the end closest to you with a pinch each of crab or shrimp (optional), carrots, avocado, cucumber and bean sprouts. Tightly roll each zucchini strip, beginning with the end closest to you. Repeat with remaining ingredients. Sprinkle finished rolls with sesame seeds and masago, drizzle with Sriracha (optional), and serve.

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