This gluten-free cucumber sushi is such an easy and refreshing lunch or appetizer idea. Filled with veggies, low in carb and a new way to enjoy “sushi” at home.

cucumber sushi

I am hooked on making these adorable cucumber sushi rolls!!! They are such a unique way to make “sushi” at home. And I love that you can really use any mix-in’s you want when you are filling your cucumber rolls up.

I have been making a tuna salad to put inside as you will see here in this blog post. It is a really easy and nutritious lunch to make or you can serve this as an appetizer for a party. I make this without the hot sauce too when I make it for my kids. My 3 year old loves all things tuna salad and cucumbers so he is always requesting this. Not to mention he loves actual sushi too.

TIp: feel free to get creative with what you want inside the sushi roll. This tuna salad one is our go-to but there are endless ideas!

What ingredients are in these cucumber sushi rolls:

  • English cucumbers – large cucumbers work best here. I don’t recommend using mini ones
  • Mayo of choice – you will need this for the tuna salad and spicy mayo!
  • Sriracha or hot sauce – something to make the spicy mayo with
  • Wild caught tuna – I use canned tuna here but you can also use other fill-in ideas as I list/talk about below
  • Carrots – chopped up for the tuna salad or leave in strips for the cucumber rolls
  • Red onion – for the tuna salad
  • Avocado – thinly sliced to add in the cucumber roll too

How to make gluten-free cucumber sushi rolls:

  1. Trim the ends off the cucumbers the use a vegetable peeler or mandoline to slice the cucumber into thin, flat strips
  2. Continue until you reach the center of the cucumbers then flip it over and repeat (you should have 8-12 strips per cucumber)
  3. In a small bowl, mix the 1/4 cup mayo and sriracha until combined
  4. Next make the tuna salad make mixing the tuna with carrots, red onion, 2 tbsp mayo and salt and pepper and mash down with fork to make into salad
  5. To assemble the rolls, lay the cucumber slices down and spread the may across 1/2 of it (vertically)
  6. Then place the tuna salad on top of the mayo followed by some avocado on top
  7. Starting from the top half, carefully roll the cucumber slices tightly
  8. Slice into sushi pieces and sprinkle with sesame seeds and enjoy!

Best tips for success making cucumber sushi rolls:

  • Feel free to get creative with what you want your cucumber roll filled with. I used tuna salad but you can also omit and use smoked salmon or more veggies instead! Be sure not to overfill it though or it will be tough to roll into the “sushi” roll.
  • This recipe tastes best the day it is made, but store leftovers in the fridge for 1-2 days. I eat it leftover but if you are making it as an appetizer for a party or something, make the day of.
  • You can serve this with anything you want. I use coconut aminos instead of a soy sauce but use anything you are craving.
  • Make sure to use larger english cucumbers for this. Mini cucumber won’t work and the slices are too small.
  • To make this more kid-friendly, I’d put carrots, avocado and cream cheese in the cucumber roll!

A few other delicious appetizers to make:

INSANE Creamy Whipped Feta Dip Recipe!

Mexican Street Corn Taco Casserole!

Insanely Delicious Gluten-free Mini Taco Cups

Gluten-free Buffalo Chicken Taquitos!

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Easy Cucumber Sushi Rolls

This cucumber sushi is such an easy and refreshing lunch or appetizer idea. Filled with veggies, low in carb and a new way to enjoy “sushi” at home.

  • Prep Time: 10 mins
  • Total Time: 10 mins

Yield: Serves 2 1x

Ingredients

Scale
  • 2 large english cucumbers
  • 1/4 cup mayo of choice
  • 1 teaspoon sriracha or hot sauce
  • 1 5-ounce can wild caught tuna
  • 2 tablespoons carrots. chopped
  • 1.5 tablespoons red onion, chopped
  • 2 tablespoons mayo
  • Seat salt and black pepper
  • 1 avocado, thinly sliced
  • Toasted sesame seeds and coconut aminos for serving/garnish

Instructions

  1. Trim the ends off the cucumbers the use a vegetable peeler or mandoline to slice the cucumber into thin, flat strips
  2. Continue until you reach the center of the cucumbers then flip it over and repeat (you should have 8-12 strips per cucumber)
  3. In a small bowl, mix the 1/4 cup mayo and sriracha until combined
  4. Next make the tuna salad make mixing the tuna with carrots, red onion, 2 tbsp mayo and salt and pepper and mash down with fork to make into salad
  5. To assemble the rolls, lay the cucumber slices down and spread the may across 1/2 of it (vertically)
  6. Then place the tuna salad on top of the mayo followed by some avocado on top
  7. Starting from the top half, carefully roll the cucumber slices tightly
  8. Slice into sushi pieces and sprinkle with sesame seeds and enjoy!

Notes

*Store leftovers in fridge for 2 days. I think it tastes best the first 2 days!

  • Author: Rachel