If you’re craving a fresh, low-carb appetizer that feels light, fun, and full of flavor, these Keto Cucumber Sushi Rolls are the perfect recipe to try. This rice-free twist on classic sushi uses thinly sliced cucumber as a wrap, creating a crisp bite with creamy avocado, tender shrimp, and savory tuna inside. It’s an easy, wholesome idea that works for lunch, snacks, or party platters while keeping carbs incredibly low.
Why You’ll Love These Keto Cucumber Sushi Rolls
These rolls combine everything people enjoy about sushi—fresh flavors, satisfying textures, and colorful presentation—without relying on rice. The cucumber sheet adds a juicy crunch, while the seafood brings protein and richness. A drizzle of spicy mayo ties everything together with just the right amount of heat. They look impressive but are surprisingly simple to make at home, even for beginners. Whether you’re following a keto lifestyle or just want something refreshing, these rolls are a great addition to your recipe collection.
Ingredients for Keto Cucumber Sushi Rolls
Cucumber Wraps
- 2 medium cucumbers
- ½ teaspoon sesame seeds (for garnish)
- 1 stalk green onion, thinly sliced
Seafood Filling
- ½ pound tuna steak, thinly sliced
- 8 cooked shrimp
- ½ avocado, thinly sliced
Spicy Mayo
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha (or less for mild heat)
Ingredient Notes & Helpful Substitutions
Cucumber Tips
- Choose firm, long cucumbers for easier slicing.
- Avoid peeling into the seedy core; stopping early helps the sheet stay sturdy.
- If your cucumber bends or cracks, overlap two shorter strips to form one long base.
Seafood Options
- The recipe uses a mix of raw tuna and cooked shrimp, but you can easily adjust:
- Replace raw tuna with cooked chicken, smoked salmon, or pan-seared tofu for a non-raw or vegetarian option.
- Swap shrimp with tempeh, mushrooms, or even cooked crab if preferred.
Avocado
- Adds creamy texture and helps bind the roll.
- If avocado isn’t available, use thinly sliced cucumber, cream cheese, or jicama for crunch.
Spicy Mayo
- For a milder version, use less sriracha or replace with lemon-yogurt dressing.
- To make it tangier, mix in a splash of lemon juice or mild vinegar.
- Keto-friendly chipotle mayo also works well for smoky flavor.
Step-by-Step Instructions
Step 1 – Prepare the Cucumber Sheets
Using a sharp, wet knife or vegetable peeler, slice the cucumbers lengthwise into thin sheets. A wet blade slides more easily, creating long, even ribbons. Continue peeling until you approach the seeds, then rotate the cucumber. These sheets will act as your “rice-free nori.” Lay them flat on a board and lightly pat dry.
Step 2 – Mix the Spicy Mayo
In a small bowl, combine the mayonnaise and sriracha. Adjust the heat level to suit your taste. This sauce adds flavor but also acts as the adhesive to help the roll stay closed.
Step 3 – Assemble the Filling
Slice the tuna into long thin pieces. Coat the shrimp lightly in spicy mayo so they adhere to the cucumber when rolled. Slice the avocado into thin strips for smooth texture.
Step 4 – Build the Roll
Lay two or three cucumber sheets slightly overlapping to form one long strip. Place a line of tuna, shrimp, and avocado at one end of the cucumber base. Roll upward carefully and tightly, keeping the filling centered. Add a dab of spicy mayo near the end of the cucumber strip so it seals like glue.
Step 5 – Slice and Garnish
With a sharp knife, cut the roll into ½- to 1-inch rounds. Hold both ends firmly while slicing so the roll keeps its shape. Top each piece with sliced green onion, sesame seeds, and a bit more spicy mayo if desired.
Amazing Keto Cucumber Sushi Rolls with Tuna & Shrimp
Ingredients
- Cucumber Wraps
- 2 medium firm cucumbers English or Persian work best
- ½ teaspoon sesame seeds black or white
- 1 green onion thinly sliced (for garnish)
- Seafood Filling
- ½ pound 8 oz sushi-grade tuna steak, thinly sliced
- 8 cooked peeled shrimp (medium or large, tails removed)
- ½ ripe but firm avocado thinly sliced
- Spicy Mayo
- 2 tablespoons keto-friendly mayonnaise sugar-free
- 1 –2 teaspoons sriracha adjust to taste
Instructions
- Step 1: Prepare the Cucumber Sheets
- Wash and dry the cucumbers.
- Using a sharp knife or vegetable peeler, slice the cucumbers lengthwise into thin, even ribbons (about ⅛-inch thick).
- Tip: Lightly wet the blade before each slice for smoother, tear-free sheets.
- Stop peeling once you reach the seedy center—discard or save for salads.
- Lay the cucumber ribbons flat on a paper towel-lined surface and gently pat dry to remove excess moisture.
- Optional: If a ribbon is too short, overlap two pieces slightly to form one long strip.
- Step 2: Make the Spicy Mayo
- In a small bowl, mix:
- 2 tbsp mayonnaise
- 1–2 tsp sriracha (start with 1 tsp if sensitive to spice)
- Stir until smooth. Set aside.
- Step 3: Prep the Filling
- Tuna: Slice into long, thin strips (about ¼-inch thick and 3–4 inches long).
- Shrimp: If not already halved lengthwise, do so for easier rolling. Lightly coat with a bit of spicy mayo to help them adhere.
- Avocado: Slice into thin matchsticks (remove pit and peel first).
- Step 4: Assemble the Rolls
- Lay 2–3 cucumber ribbons side by side on a clean surface, slightly overlapping to form a wide, long sheet.
- At one short end, arrange a horizontal line of:
- 2–3 shrimp halves
- 1–2 strips of tuna
- 2–3 avocado slices
- (Don’t overfill—keep the line narrow and centered.)
- Drizzle or brush a thin line of spicy mayo over the filling (adds flavor and helps bind).
- Tightly roll the cucumber away from you, starting from the filled end. Keep the roll snug but gentle to avoid tearing.
- Just before finishing the roll, spread a small dab of spicy mayo on the inner edge of the last cucumber strip to seal it like glue.
- Step 5: Slice & Garnish
- Use a very sharp knife—wet the blade with water before each cut to prevent sticking.
- Slice the roll into ½- to 1-inch rounds.
- Tip: Hold both ends of the roll gently while slicing to maintain shape.
- Arrange on a serving plate.
- Garnish with:
- Sliced green onion
- Sesame seeds
- A light drizzle of extra spicy mayo (optional)
Nutrition
Pro Tips for Success
- Wet your knife every few cuts to prevent sticking when slicing the roll.
- Slice the cucumber thinly and evenly—thick strips won’t roll tightly.
- Roll tightly from the start to avoid air pockets that make slicing difficult.
- Pat cucumber sheets dry so the sauce sticks better.
- Chill the roll for 10 minutes before slicing if it feels too soft.
- Use firm avocado—soft avocado can squeeze out during slicing.
Flavor Variations
1. Smoked Salmon Roll
Use smoked salmon instead of tuna for a rich, savory flavor. Add cream cheese and capers for a twist inspired by bagel-style flavors.
2. Veggie-Only Keto Roll
Skip the seafood and fill the roll with avocado, bell peppers, cucumber, spinach, or marinated tofu for a keto vegetarian option.
3. Spicy Tuna Roll
Mix the sliced tuna directly with spicy mayo before rolling to create a creamy, sushi-style filling.
4. Crunchy Roll
Add a strip of fresh bell pepper, jicama, or daikon radish for a crispy vegetable texture.
5. Lemon-Herb Roll
Add a squeeze of lemon and chopped cilantro or basil for a bright, refreshing flavor.
Serving Suggestions
- Serve with soy sauce, coconut aminos, or light tamari for dipping.
- Add pickled ginger and wasabi for a traditional sushi platter experience.
- Pair with fresh salads, miso soup, or low-carb cauliflower fried rice.
- Present on a wooden board for a beautiful appetizer during gatherings or parties.
Storage and Freezing Instructions
- Refrigerator: Place rolls in an airtight container lined with paper towels and store for up to 24 hours.
- Do not freeze: The cucumber and avocado lose texture once thawed, making freezing unsuitable.
- Make ahead: Prep the cucumber sheets and seafood ahead of time, then assemble the rolls right before serving for the best freshness.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 322 |
| Protein | 36g |
| Carbohydrates | 3g (2.5g net carbs) |
| Fat | 17g |
| Fiber | 0.5g |
| Sodium | Varies by sauce |
FAQ About Keto Cucumber Sushi Rolls
What makes these sushi rolls keto-friendly?
Traditional sushi uses rice, which contains a high amount of carbohydrates. These rolls replace rice entirely with cucumber sheets, keeping carbs extremely low while still offering the fresh textures people expect from sushi. The seafood and avocado add healthy fats and protein, making this meal well-balanced for keto diets.
Can I prepare these rolls ahead of time for a party?
You can prepare the ingredients ahead, but it’s best to assemble the rolls shortly before serving. Cucumber releases moisture over time, and avocado can soften or discolor if left too long. Keeping the filling prepped and the cucumber sheets ready lets you roll everything quickly when needed.
Do I need special tools to slice the cucumber into sheets?
No special tools are required. A sharp chef’s knife or a good-quality vegetable peeler works very well. Keeping the knife slightly wet helps it glide smoothly and reduces tearing. If you have a mandoline slicer, it can make ultra-thin, consistent sheets, but it’s optional.
What seafood works best for this recipe?
Tuna and shrimp are classic choices because they offer contrasting textures and flavors. Tuna brings richness while shrimp adds a mild, sweet bite. You can also use cooked crab, salmon, smoked salmon, or even plant-based substitutes like tofu for a different experience.
How do I keep the roll from falling apart when slicing?
The key is to roll tightly, use a small amount of mayo as glue at the end, and slice with a very sharp, wet knife. Holding both ends of the roll as you cut helps maintain shape. If the roll feels loose, chill it briefly before slicing.
Final Thoughts
These Keto Cucumber Sushi Rolls deliver freshness, flavor, and creativity in every bite. They’re simple to make, visually appealing, and perfect for anyone looking for a light, low-carb meal or appetizer. With endless variation options and no need for special tools, this recipe brings restaurant-style sushi right to your kitchen in a nutritious, keto-friendly way.
