A fresh take on sushi

Published 9:00 am Monday, April 30, 2018

It seems like sushi is all the craze these days, so what better way to try it out then with lots of fresh vegetables this summer.

Enjoy this colorful recipe as a fun appetizer for your summer parties, as a simple snack or on a quiet night of relaxation at home. It is crunchy and refreshing, and even has a little bit of a kick — thanks to the Sriracha.

Zucchini sushi

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2 medium zucchini

4 ounces cream cheese, softened

1 teaspoon Sriracha

1 teaspoon 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 teaspoon toasted sesame seeds (optional garnish)


Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. 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. Mix until smooth.

On a cutting board, lay zucchini slices down horizontally (so that the long side is facing you). Spread a thin layer of cream cheese on top of zucchini, then top the left side with a pinch each of crab, carrots, avocado and cucumbers.

Starting from the left side, tightly roll each zucchini slice. For an optional garnish, sprinkle with sesame seeds.