Cucumber Avocado Sushi Rolls No Rice Easy Low-Carb Recipe

Picture this: you walk into the kitchen, and the crisp scent of fresh cucumber fills the air, mingling with the buttery aroma of ripe avocado—it’s the kind of fragrance that makes you stop, close your eyes, and just breathe it in for a moment. The first time I tried making cucumber avocado sushi rolls (no rice!), it was on a whim during a rainy afternoon. I was craving something light, but still packed with flavor—honestly, I didn’t expect them to be this satisfying. That first bite: cool crunch, creamy avocado, a little tang from the dipping sauce, and that unmistakable sushi vibe, minus the carb coma. That’s when I paused, grinned, and thought, “Wow, this is dangerously easy and delicious.”

Growing up, sushi night was a family tradition—sometimes we’d gather around the table, rolling maki together, laughing when someone’s came out a little lopsided. Back then, rice was always the star, but let’s face it, sometimes you just want something lighter. I wish I’d stumbled on this low-carb twist years ago! Now, it’s my go-to for summer picnics, quick lunches, or when I need to impress friends without breaking a sweat. My kids sneak pieces off the plate before I can even finish rolling (I don’t blame them, honestly). And every time I bring these to potlucks, people ask for the recipe before the tray’s even empty.

You know what really seals the deal for me? After testing these cucumber avocado sushi rolls no rice at least a dozen times (in the name of research, of course), they’ve become a staple for family gatherings and gifting. If you’re looking for that pure, nostalgic comfort of sushi with a fresh, healthy twist—bookmark this one. It feels like a cool, crunchy hug. Let’s get rolling!

Why You’ll Love This Recipe

Years of sushi-making have taught me a thing or two about what makes a roll irresistible. These cucumber avocado sushi rolls no rice combine everything I love about classic sushi, but with a simple, fresh twist. Here’s why you’ll be hooked:

• Quick & Easy: You can whip these up in under 20 minutes—no need for rice cooking or fancy sushi mats. Perfect for busy weeknights or when you need a last-minute snack!
• Simple Ingredients: All you need are cucumbers, avocados, nori sheets, plus a few pantry staples for the dipping sauce. Most of the time, I’ve already got everything on hand.
• Perfect for Gatherings: These rolls are a showstopper at brunches, lunchboxes, or even as a healthy appetizer for dinner parties. They look gorgeous on a platter (hello, Pinterest-worthy!), and everyone loves the vibrant colors.
• Crowd-Pleaser: Even picky eaters and kids get excited about these. The crunchy cucumber and creamy avocado combo is a winner every time.
• Unbelievably Delicious: Honestly, the texture is next-level—crisp, creamy, and satisfying without feeling heavy. You’ll find yourself reaching for seconds (and thirds).

What sets this recipe apart? Instead of packing in rice, you’re using thinly sliced cucumber as the “wrapper” for rich avocado and crunchy veggies. It’s a creative, low-carb twist that doesn’t skimp on flavor—plus, you can totally pack in extra veggies if you want. The technique is forgiving, whether you’re a sushi newbie or a rolling pro. I’ve spent a lot of time testing different cucumber thicknesses and filling combinations, and this version is my absolute favorite.

Beyond just being tasty, these cucumber avocado sushi rolls no rice are comfort food reimagined. They’re lighter, faster, and so fresh, but you still get that soul-soothing satisfaction after every bite. Perfect for impressing guests without any stress, or just turning an everyday lunch into something memorable. Trust me, once you try these, you’ll never look at sushi the same way again!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture—without the fuss (or the rice!). Most are pantry staples or fresh from your local market. Here’s what you’ll need:

• For the Rolls:
• English cucumber (1 large, washed and ends trimmed; firm cucumbers work best for slicing)
• Ripe avocado (1 medium, sliced thin; look for avocados that yield slightly to gentle pressure)
• Nori seaweed sheets (4 sheets; I love the [Yamamotoyama] brand for their freshness)
• Carrot (1 small, peeled and julienned; adds crunch and color)
• Red bell pepper (1/2, thinly sliced; sweet, vibrant flavor)
• Fresh cilantro (a small handful; optional but adds a bright, herby kick)
• Sesame seeds (2 teaspoons; toasted for nutty flavor—sometimes I use black sesame for extra pop)
• For the Dipping Sauce:
• Soy sauce (3 tablespoons; use tamari for gluten-free)
• Rice vinegar (1 tablespoon; brings tangy brightness)
• Honey (1 teaspoon; balances out the saltiness—substitute agave for vegan)
• Wasabi paste (1/2 teaspoon, optional; if you like a little heat)
• Pickled ginger (to serve, optional; for authentic sushi flavor)

Here are a few ingredient tips I’ve picked up along the way:

• Firm, seedless English cucumbers are easiest to slice thinly and roll—they hold up better than regular cucumbers.
• If you’re out of avocado, try swapping in thin strips of cream cheese or hummus for a similar creamy vibe.
• Not a fan of cilantro? Use chives or omit for a milder taste.
• For extra crunch, toss in julienned radish or thinly sliced daikon.
• Want it spicy? Add a little sriracha to the dipping sauce or sprinkle chili flakes inside the rolls.

Most of these ingredients are easy to find year-round, but you can totally adjust with seasonal veggies (fresh asparagus in spring, roasted sweet potato in fall, you get the idea). Cucumber avocado sushi rolls no rice are flexible, forgiving, and always delicious!

Equipment Needed

You don’t need a fancy sushi kitchen to pull these off—just a few basic tools and maybe a little improvisation. Here’s what I recommend:

• Sharp chef’s knife (for slicing cucumbers thin; a mandoline works too if you’re comfortable with it—just watch your fingers!)
• Cutting board (preferably large and non-slip)
• Sushi rolling mat (helps keep the rolls tight and even; if you don’t have one, parchment paper or a clean kitchen towel does the trick)
• Vegetable peeler (for prepping carrots and cucumbers)
• Small bowl (for mixing dipping sauce)
• Serving platter (for presentation; I always go for something white or bamboo—it makes those colors pop!)

If you’re just getting started, don’t worry about the mat. I’ve rolled plenty of sushi with just my hands and a piece of plastic wrap. For mandolines, always use the safety guard and give them a quick rinse after each use to keep them sharp. Budget-friendly knives can work fine; just sharpen them before slicing to avoid crushing the cucumber. Maintenance tip: dry your sushi mat thoroughly after washing to prevent mildew. I learned that the hard way, trust me!

How to Make Cucumber Avocado Sushi Rolls No Rice

Let’s get rolling! These step-by-step instructions will guide you through making cucumber avocado sushi rolls no rice—crispy, creamy, and full of flavor.

1. Prep the Cucumber:
   Wash and dry 1 large English cucumber. Using a sharp knife or mandoline, slice the cucumber lengthwise into thin strips, about 1/8 inch (3 mm) thick. You’ll need 8-10 strips, enough to cover your nori sheets. If the slices break, don’t worry—just overlap them slightly when assembling.
   
   Time: 5 minutes
2. Prepare the Fillings:
   Slice 1 ripe avocado into thin strips. Peel and julienne 1 small carrot. Thinly slice 1/2 red bell pepper. Roughly chop a handful of cilantro (if using). Set all fillings aside within reach.
   
   Time: 3 minutes
3. Mix the Dipping Sauce:
   In a small bowl, combine 3 tablespoons soy sauce (or tamari), 1 tablespoon rice vinegar, 1 teaspoon honey (or agave), and 1/2 teaspoon wasabi paste (optional). Stir well until honey dissolves. Add a bit of pickled ginger on the side for serving.
   
   Time: 2 minutes
4. Lay Out the Nori Sheets:
   Place 1 nori sheet shiny side down on your sushi rolling mat (or parchment paper). Arrange 2-3 cucumber slices to cover the nori from edge to edge, overlapping if needed. Pat dry with a paper towel to remove excess moisture—keeps the nori crisp!
   
   Time: 2 minutes
5. Add the Fillings:
   About 1 inch (2.5 cm) from the bottom edge, layer a few avocado slices, carrots, bell pepper, and cilantro. Don’t overfill; too much makes rolling tricky!
   
   Time: 2 minutes
6. Roll the Sushi:
   Lift the edge of the mat (or parchment) closest to you. Tuck the edge over the fillings, gently pressing to keep everything tight. Continue rolling, applying gentle pressure. When you reach the far edge, dab a bit of water on the nori to seal.
   
   Time: 2 minutes
7. Slice and Serve:
   Using a sharp knife, cut the roll into 6-8 pieces. Wipe the blade with a damp cloth between cuts for clean slices. Arrange rolls on a platter, sprinkle with sesame seeds, and serve with dipping sauce.
   
   Time: 2 minutes

Troubleshooting: If your rolls fall apart, try slicing cucumber thicker or using less filling. Nori too chewy? Toast lightly over a gas flame for 2 seconds before assembling. Rolls look uneven? Practice makes perfect—it took me a few tries to get the hang of it!

Efficiency tip: Prep all fillings in advance and line up your assembly station—makes the whole process smooth and fast. Sensory cues: cucumber should feel crisp, not limp; avocado should be creamy, not mushy. The finished roll should hold its shape and offer a satisfying crunch!

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks for getting these cucumber avocado sushi rolls no rice just right. Let me share what works (and what doesn’t):

• Slice cucumbers as thin as possible, but not paper-thin—they need some structure to hold fillings. If they crack, use two overlapping slices.
• Keep all fillings dry. Wet veggies make the rolls soggy and the nori gummy. Pat everything down with a paper towel before assembling.
• Don’t overstuff! It’s tempting, but too much filling makes rolling a mess. Less is more for tight, tidy rolls.
• If your nori isn’t sticking, try moistening the edge with water or a little rice vinegar. Works like a charm without making it too wet.
• For extra crunch, chill the cucumber strips before rolling. Just 10 minutes in the fridge does wonders.
• If you’re struggling to roll, use plastic wrap instead of a mat—it helps hold everything together and peels off easily.
• Cutting tip: Use a serrated knife for extra clean cuts, especially if your rolls are packed.

I’ve messed up a few rolls by using squishy avocados or damp veggies—learned quickly that fresher is always better. Timing-wise, multitask by prepping fillings while you slice cucumbers. Consistency is key: same size strips, even filling placement, and gentle rolling pressure. Trust me, even if your first roll goes sideways, just keep going—the flavor’s always there, and practice really does make perfect!

Variations & Adaptations

Cucumber avocado sushi rolls no rice are super flexible. Here are some ways to mix things up:

• Dietary Swaps: Use coconut aminos instead of soy sauce for a lower sodium, paleo-friendly option. Skip the honey for a complete vegan roll.
• Seasonal Veggies: In spring, add thin asparagus spears. In fall, try roasted sweet potato strips. Summer? Fresh mango slices for a sweet twist.
• Flavor Boosts: Spread a thin layer of spicy mayo (just mix sriracha with mayo or vegan mayo) on the nori before adding fillings. Or sprinkle furikake seasoning inside for umami richness.
• Alternative Wrappers: If you don’t have nori, use thin rice paper or even collard green leaves (blanch them first for flexibility).
• Protein Addition: Add thin strips of smoked salmon, cooked crab, or marinated tofu to make these rolls even heartier.
• Low-Carb Crunch: Toss in thin radish or jicama for extra texture.

One of my favorite personal tweaks is adding pickled jalapeño slices for a spicy kick—so good for heat lovers! You can also swap avocado for mashed edamame if you want a protein boost. Allergens? Skip the sesame seeds and use sunflower seeds instead. These rolls are all about making sushi your own—don’t be afraid to experiment!

Serving & Storage Suggestions

For best flavor, serve cucumber avocado sushi rolls no rice right after slicing. They’re crisp and refreshing, perfect for a sunny lunch or light dinner. Arrange on a bamboo board and sprinkle with extra sesame seeds—seriously, they’re Instagram-ready!

Pair these rolls with miso soup, edamame, or a crisp green salad. Try green tea or sparkling water with lemon to keep things light. For presentation, add little bowls of dipping sauce, pickled ginger, and wasabi on the side.

Leftovers? Place rolls in an airtight container lined with a slightly damp paper towel (keeps them from drying out). Store in the fridge for up to 24 hours—after that, the cucumber gets a bit limp. To revive, just slice off the ends and serve cold. These don’t freeze well (cucumbers don’t like the deep chill!), so I recommend making just what you’ll eat fresh.

Flavors develop slightly overnight, but the rolls are best enjoyed the same day for that satisfying crunch. If prepping ahead, keep fillings separate and assemble right before serving for maximum freshness.

Nutritional Information & Benefits

Each serving (about 4 pieces) of cucumber avocado sushi rolls no rice packs roughly 90 calories, 7g fat, 8g carbs, and 2g protein. They’re naturally low-carb, gluten-free (if using tamari), and vegan-friendly.

Cucumbers are hydrating and rich in vitamin K, while avocados bring healthy monounsaturated fats and fiber. Nori seaweed adds iodine and trace minerals. Carrots and peppers offer vitamin C and antioxidants. If you’re watching sodium, swap soy for coconut aminos. Allergens to note: nori (seaweed), sesame seeds, soy sauce—easy to substitute as needed.

Personally, I love how these rolls keep me feeling light and energized—no post-sushi nap required. They’re a smart choice for anyone keeping carbs in check or just wanting a fresh, nutritious snack. Plus, kids and adults alike love the taste and texture!

Conclusion

If you’re searching for a sushi fix that’s fresh, easy, and low in carbs, these cucumber avocado sushi rolls no rice are worth every bite. They’re simple to make, endlessly customizable, and guaranteed to impress—whether you’re hosting a party or just treating yourself on a Tuesday.

Don’t hesitate to experiment with different fillings and flavors. That’s the beauty of homemade sushi—it’s all about making it your way. I keep coming back to this recipe because it’s pure comfort, with a little crunch and creaminess in every bite. Honestly, there’s nothing better when you want something light but satisfying.

I’d love to know how your rolls turn out! Drop a comment, share your favorite variations, or tag me if you try this recipe. Here’s to easy, healthy sushi—made just for you. Happy rolling!

Frequently Asked Questions

Can I make cucumber avocado sushi rolls no rice ahead of time?

Yes, you can prep all the fillings and slice the cucumber ahead. Assemble the rolls just before serving so they stay crisp and fresh. If you need to store them, keep in an airtight container in the fridge for up to 24 hours.

What’s the best way to slice cucumbers for sushi rolls?

Use a sharp knife or mandoline to slice cucumbers lengthwise into strips about 1/8 inch (3 mm) thick. If the slices break, overlap two pieces for extra strength.

Can I add protein to these sushi rolls?

Absolutely! Try adding thin strips of smoked salmon, crab, or marinated tofu for a protein boost. Just keep the fillings light so the rolls don’t burst.

Are cucumber avocado sushi rolls no rice gluten-free?

Yes, as long as you use gluten-free tamari instead of regular soy sauce. Nori, veggies, and avocado are naturally gluten-free.

What can I use instead of nori sheets?

You can use thin rice paper or blanched collard greens as a wrapper. Both work well and offer a different flavor profile. Just make sure they’re flexible enough to roll easily.

Print