Cucumber Sushi Roll-Ups
Fresh cucumber ribbons wrapped around creamy tuna, avocado, and carrot for a no-cook, low-carb sushi-style snack that looks impressive and tastes light and satisfying.
Equipment
- 1 | Vegetable peeler | for cucumber ribbons
- 1 | cutting board |
- 1 | Sharp knife | for slicing rolls
- 1 | Spoon or fork | for spreading
Ingredients
- 2 | large | cucumbers | firm
- 0.5 | cup | cream cheese or mayonnaise |
- 1 | can 5 oz | tuna | drained
- 1 | | ripe avocado | sliced
- 1 | medium | carrot | cut into thin sticks
Instructions
- Wash cucumbers and trim ends.
- Peel long, thin ribbons with a vegetable peeler.
- Lay ribbons side by side, slightly overlapping.
- Spread cream cheese or mayonnaise evenly over the center.
- Top with flaked tuna, carrot sticks, and avocado slices.
- Roll tightly from the filled end.
- Slice into 1-inch rounds with a sharp knife.
- Arrange on a plate and serve immediately.
Notes
Store uncut rolls wrapped in the fridge up to 4 hours.
Best eaten the same day; cucumber softens after 24 hours.
Pat tuna dry to keep rolls from getting watery.
Use seedless cucumbers for stronger, more flexible ribbons.
Best eaten the same day; cucumber softens after 24 hours.
Pat tuna dry to keep rolls from getting watery.
Use seedless cucumbers for stronger, more flexible ribbons.