Summer brings the most intense sushi cravings, but even takeout sushi is an expensive habit… I needed something to take their place to save my wallet. These cucumber “sushi” rollups are lighter, low-carb without rice, but still hit that seafood flavor with creamy crab!
This is a great light snack after our celebratory food-coma-hangover. It takes a little prep work, but it’s such a fun way to eat your veggies!
I’ll admit I was a little leery of using canned crab here, but it really works well. Other fish would work just as well, especially salmon.
Kirk and I split this platter for dinner and the crunchy veggies are surprisingly filling! For under 30 calories each, including dipping sauce, eat as many as you want.
- 1 large cucumber
- 1/2 avocado
- 1 large carrot peeled
- 1/4 bunch cilantro roughly chopped
- 4 oz. crab meat pressed dry
- 3 T. fat-free cream cheese
- 1/4 cup fat-free mayonnaise
- 1-2 T. chili garlic sauce or sriracha
- sesame seeds (optional)
Use the thinnest setting on a mandoline to create long ribbons of cucumber. You want roughly a dozen strips.
Slice avocado thinly into 12 pieces.
Use a peeler to create thin strips of carrots.
Mix crab with 2 T. cream cheese in a small bowl.
Lay a cucumber slice flat on a cutting board. Layer avocado slice, carrots, cilantro, and about 1 T. crab mix on one end. Put a small dab of cream cheese on the other end.
Roll the cucumber strip up tightly, sealing with cream cheese, and place seam-down on a plate. Repeat with remaining cucumber strips.
Refrigerate for at least 15 minutes, to help the cream cheese harden and keep the rolls tight.
While rolls are chilling, mix mayonnaise and chili garlic sauce for dipping.
Optionally sprinkle rollups with sesame seeds. Serve chilled with dipping sauce.