Rainbow Cucumber Sushi

5 from 13 votes
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This rainbow cucumber sushi is not only 100% plant-based but can be made in under 15 minutes and perfect for a healthy, delicious low-carb lunch or snack served alongside a delicious vegan avocado dip!

Cucumber sushi pieces with avocado dip

Let’s be honest – who here doesn’t love sushi? I could probably eat it five days a week although I’m not sure I could eat that much rice every week. This is why this low-carb, 100% plant-based rainbow cucumber sushi is the perfect compromise!

I’ve always found that for me I love to keep a balance of around 80/20 of staying healthy and treating myself. Sometimes I just need a super healthy, vegetable-filled meal that is both delicious and nutritious!

Six Cucumber sushi slices

This rainbow cucumber salad is not only very low-carb sans rice, but it is also extremely customizable. Feel free to swap out your favorite veggies to be the filling (or even a shredded bean curd/tofu too for added protein). Plus, if you’re feeling a little bit cheeky, you can actually make a little bit of rice and use it as part of your sushi stuffing! 

Cucumber sushi slice and avocado dip behind it

Served alongside a creamy avocado dip, I’ve found this meal doesn’t leave you wanting for more. And if you’re wanting inspiration for other dips you could pair with this rainbow cucumber sushi, then check out my recipe for summer rice paper rolls where I include other dip options including a peanut & ginger sauce and mango & chili one. 

Cucumber sushi slice dipped in avocado dip

What’s needed for this cucumber sushi

ingredients for 100% plant-based rainbow cucumber sushi
  • Cucumbers – especially bigger longer ones, as it would be easier to core and “stuff” them.
  • Peppers, carrots, zucchini, broccoli, or your favorite veggies. 

What’s needed for the avocado dip:

Avocado cut in half, a lime cut in half, a whole lime parsley and a green chili
  • Avocado, cilantro, lime, chili

How to Make the rainbow cucumber sushi

The process is actually super simple. Using a vegetable corer, you can create the perfect space within your cucumber.

using a corer to core a cucumber for rainbow cucumber sushi

Then, using a thin vegetable shredder, you can create very thin ‘julienne’ style veggies to fill the cucumber with.

For veggies like cauliflower/broccoli then you can simply grate. This would also create a more rice-like texture. 

Once the veggies are all prepared for the cucumber sushi then it’s as simple and compiling it all. 

compiling the healthy 100% plant-based rainbow cucumber sushi rolls with an avocado dip. vegan, low-carb

Carefully fill the cored cucumber with the long strips of veggies. 

Voila, your cucumbers are now stuffed. 

Cucumber stuffed with sliced veggies

Next, just slice into rounds. 

Cucumber sushi cut into rounds

To make the simple Vegan Avocado Cilantro Dip

The dip really is one I love to pull together when I’m low on time but want something super creamy and rich. With just a few ingredients and literally just a few minutes of your time you can whip up this avocado dip in a hand mixer. 

Blending avocado and chilli

Basically, all you need to do is simply blend all the dip ingredients together and voila!

Avocado dip

And voila. You are all done. 

healthy 100% plant-based rainbow cucumber sushi rolls with an avocado dip. vegan, low-carb

Plus for inspiration for other delicious healthy rainbow lunch options then feel free to check out my recipes for rainbow vegan tacos, vegetarian rainbow bibimbap, rainbow Zucchini boats.

MORE JAPANESE-INSPIRED RECIPES

And, if you try this recipe then please let me know what you think in the comments below! and tag me in your creations @AlphaFoodie.

Rainbow Cucumber Sushi

5 from 13 votes
By: Samira
This rainbow cucumber sushi is not only 100% plant-based, but can be made in under 15 minutes and perfect for a healthy, delicious low-carb lunch or snack served alongside a delicious vegan avocado dip!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 3 servings

Ingredients  

For the rolls:

  • 2 cucumbers large
  • 1 carrot
  • 1 red pepper
  • 1 zucchini
  • 1 cauliflower

For the dip:

  • 1 avocado
  • 1 lime
  • a handful of cilantro
  • 1 chilli pepper

Instructions 

  • Cut the cucumbers in 2 and carefully de-core 3 of them
  • Using a thin vegetable shredder, you can create very thin ‘julienne’ style veggies with the 4th half of the cucumber, the carrot, and the zucchini. The cauliflower/broccoli can simply be grated.
  • Fill up the cored cucumbers with the shredded veggies. Cut into thick slices.
  • To make the Vegan Avocado Cilantro Dip, simply blend together all the ingredients.

Video

Course: Appetizer
Cuisine: Asian
Freezer friendly: No
Shelf life: 2 Days

Nutrition

Serving: 1portion, Calories: 224kcal, Carbohydrates: 30g, Protein: 8g, Fat: 11g, Saturated Fat: 2g, Sodium: 89mg, Potassium: 1560mg, Fiber: 13g, Sugar: 12g, Vitamin A: 5154IU, Vitamin C: 197mg, Calcium: 103mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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