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A&E >  Food

Dorothy Dean presents: zucchini ‘sushi’

These zucchini “sushi” rolls feature no rice, and instead are filled with crab and matchstick veggies. (For The Spokesman-Review / Audrey Alfaro)
These zucchini “sushi” rolls feature no rice, and instead are filled with crab and matchstick veggies. (For The Spokesman-Review / Audrey Alfaro)
By Audrey Alfaro For The Spokesman-Review

Zucchini can be used in so many ways – as noodles, fries and fritters as well as in breads, muffins and even brownies.

So it’s really no surprise this versatile veggie has also made its way into sushi.

Zucchini “sushi” is a low-carb and fun play on traditional sushi, using ribbons of zucchini in place of the seaweed wrapper, nori.

With flavors reminiscent of the California roll, this rice-less version is fresh, crunchy and delicious. It’s a great finger food for kids, too.

With no cooking involved, these are practically effortless to make.

Using a vegetable peeler, slice thin strips of zucchini, then slather them with a mixture of cream cheese, Sriracha and lime juice. This not only adds spice and creaminess, it also acts as glue to hold your fillings in and seal your roll together.

Once your fillings are layered in – crab, matchstick veggies, avocado and cilantro – you’re ready to roll. (See what I did there?)

Finished with a sprinkle of sesame seeds, these vibrant bites are just a soy sauce dip away from being eaten up.

As a healthy lunch, side or elegant appetizer for a party, it’s a creative recipe to add to your arsenal. And while we know this isn’t really sushi, because it contains no rice, it certainly looks like the rolls you find at your favorite sushi counter.

Make them your own by adding in your favorite vegetables, such as romaine, sprouts, mushrooms, radishes, and bell peppers. Shredded chicken or shrimp can also be added. And, instead of cream cheese, try it with hummus.

Zucchini “Sushi”

Adapted from

2 medium zucchini

4 ounces cream cheese, softened

1 teaspoon sriracha

1 teaspoon lime juice

1 cup lump crab meat or imitation crab, finely chopped

2 tablespoons mayonnaise

1 carrot, cut into thin matchsticks

1 cucumber, seeds removed and cut into thin matchsticks

1 avocado, sliced thin

1 small bunch cilantro

Toasted sesame seeds, for garnish

Soy sauce, for serving

Wasabi, for serving

Cut the ends off of zucchini using a vegetable peeler, and slice each zucchini into thin, long strips. Lay zucchini on paper towel-lined plate while prepping the rest of the ingredients.

Combine cream cheese, Sriracha and lime juice in a small bowl. Set aside.

In another small bowl, stir together the crab and mayonnaise.

To assemble, lay zucchini strip flat and spread a thin layer of cream cheese over it, then top the left side with a pinch of crab mixture, a few matchstick veggies, an avocado slice and some cilantro. Tightly roll each zucchini slice from the left side in. Sprinkle with sesame seeds and serve with soy sauce and wasabi.

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