This cucumber sushi is 100% plant-based, can be made in under 15 minutes, and is perfect for a healthy, delicious, low-carb snack or appetizer. Serve with a delicious avocado dip or your favorite sauce, and enjoy the fresh taste of the vegetables.

This healthy rainbow cucumber sushi is the perfect way to eat more vegetables. It’s delicious, nutritious, and extremely customizable. Below, I share my favorite veggie combo, but you can use your preferred ones or whatever you have to hand. I love to serve it with an avocado dip or sriracha mayo, but again, you can opt for your favorite dipping sauce.

These cucumber slices can be enjoyed year-round, but their fresh and crunchy taste is a great addition to any summer potlucks and BBQ cookouts. Everyone will enjoy them and ask for more!

Watch my cucumber sushi video

Why I love this recipe

This recipe is a game-changer for quick, easy, and versatile meals. With no need to cook rice, I can assemble these rolls in just a little time using any vegetables I have on hand and dip them into my favorite sauce. The only essential ingredient is cucumber, making it a hassle-free option.

These vegan sushi rolls are not only delicious but also packed with nutrients, including minerals, vitamins, and fiber—making them a perfect appetizer or side dish for a refreshing summer meal.

Making cucumber sushi is a fun and interactive activity. I love inviting kids to join this meal prep, they can help with assembling the rolls, making it a delightful experience for everyone.

How to make this cucumber sushi

Prepare the cucumbers: First, wash and dry them well. Then, cut them into halves. Core all but one of the halves using a vegetable corer or a vegetable drill. Alternatively, you can use a small spoon to scoop out the flesh and create a hollow center. Make sure the “walls” remain sturdy enough to hold their shape.

Prepare the veggies: Shred the remaining cucumber half, the carrot, and the zucchini. Use a thin vegetable shredder or cut thin slices with a sharp knife to create “julienne” style veggies (long and thin strips). Also, thinly slice the pepper. Then, trim the vegetable strips by cutting them to fit the length of the cucumber halves. Grate the cauliflower- this will create a rice-like texture.

Stuff and slice the cucumbers: There are two ways to stuff the cored cucumber halves.

• Using rice paper (optional): Quickly dip the rice paper wrapper in warm water. Place it on a flat surface and arrange the vegetable “rice” and slices. Then, wrap into rolls that can fit into the cored cucumbers. Finally, carefully stuff the rolls into the cucumbers and cut them into slices.

• Without rice paper: Stuff the prepared vegetables directly into the holed cucumbers. I like spooning some cauliflower rice into the cucumbers and then arranging the long, thin veggie strips inside. Make sure to stuff the cucumbers well so the fillings don’t fall out once cut into slices. You can help compress the stuffing with the back of a spoon/fork or with a chopstick. Finally, slice the stuffed cucumbers into rounds.

Make the creamy avocado cilantro dip: Place the avocado, lime, green chili (if using), and cilantro in a food processor or use a hand-held blender. Blend until thick and creamy, and the dip is ready.

Enjoy: The cucumber sushi is now ready. Dip a cucumber roll in the avocado sauce and enjoy the fresh and crunchy texture of the vegetables. Any leftovers can be stored in an airtight container in the fridge for 3-4 days (depending on your stuffing). They are the perfect cold snack or fun and nutritious appetizer.

If you try these cucumber sushi rolls, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!