Easy Cucumber Sushi Rolls

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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


  • 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


  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!


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

  • Author: Rachel