Cucumber Sushi Rolls

Cucumber Sushi Rolls

⏱ 20m 🔥 630 kcal ⭐ N/A rate

Nutrition info

View all →
  • Protein: 43.8%
  • Fat: 29.5%
  • Carb: 26.8%
  1. Slice cucumbers lengthwise into thin strips, about 2–3 mm thick.
  2. Pat the cucumber strips very dry so the rolls stay tight and do not get soggy.
  3. Blend the cottage cheese until smooth, then mix with light cream cheese, salt, and garlic powder.
  4. Lay 3–4 cucumber strips slightly overlapping, then spread a thin layer of the cheese mixture.
  5. Add tuna (or salmon) and avocado, keeping the filling light so the rolls stay together.
  6. Roll tightly using plastic wrap if needed, then slice with a sharp knife and wipe between cuts.
  7. Mix the sesame ginger sauce ingredients, drizzle over the rolls, and finish with sesame seeds.
  8. Eat fresh for the best texture, or refrigerate up to 6–8 hours.
  • 2 large cucumbers (firm, less seeds)
  • 1 can tuna (120–150g, drained) or salmon for more omega-3
  • 1/2 avocado, sliced (optional)
  • 1/2 cup cottage cheese, blended smooth
  • 1/2 cup light cream cheese
  • Pinch salt + garlic powder
  • 1 tbsp coconut aminos or liquid aminos
  • 1 tsp sesame oil
  • 1 tsp fresh grated ginger
  • 1 tsp sriracha
  • Sesame seeds, to finish
  • Protein: 49.00 g
  • Fat: 33.00 g
  • Carbs: 30.00 g
  • Fiber: 8.00 g
  • Sugar: 9.00 g
  • Sodium: 860.00 mg