Keto Cucumber Sushi Without Rice

I never thought I’d be the person making sushi at home until I discovered you don’t actually need rice to make it. My kids kept asking for sushi rolls, but the whole rice-making process felt like too much work for a weeknight dinner.

That’s when I stumbled across cucumber sushi rolls—basically all the good stuff from regular sushi, but wrapped in thin cucumber slices instead of rice. It’s way easier than traditional sushi making, and honestly, the cucumber gives it a nice crunch that my family loves even more than the original.

What Kind of Cucumber Should I Use?

English cucumbers are definitely your best bet for this recipe since they’re longer, have fewer seeds, and come with that thin, edible skin that won’t need peeling. Regular cucumbers can work too, but you’ll want to peel them first since their skin tends to be thicker and more bitter. The key is finding cucumbers that are firm and straight – avoid any that feel soft or have wrinkled skin since they won’t slice cleanly. When you’re at the store, give them a gentle squeeze to make sure they’re nice and crisp, which will make rolling your sushi much easier.

Options for Substitutions

This fresh cucumber sushi is pretty adaptable – here are some easy swaps you can make:

• English cucumber: Regular cucumbers work fine, but you’ll want to peel them and scoop out the seeds since they’re not as crisp. Persian cucumbers are another great option if you can find them.
• Smoked salmon: Try cooked shrimp, crab meat, or even thinly sliced cooked chicken for a different protein. For a vegetarian version, marinated tofu or tempeh strips work well too.
• Cream cheese: Greek yogurt mixed with a pinch of salt makes a lighter substitute, or try mashed avocado for a dairy-free option. Ricotta cheese also works if that’s what you have on hand.
• Red bell pepper: Yellow or orange bell peppers add the same crunch and color. Thinly sliced carrots, radishes, or even jicama strips give you that satisfying bite too.
• Avocado: If your avocado isn’t ripe or you don’t have one, thin cucumber strips or blanched asparagus spears add nice texture and freshness to the rolls.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cucumber sushi is choosing the wrong cucumber – regular cucumbers have too many seeds and thick skin, so stick with English cucumbers which are seedless and have thin, edible skin that won’t overpower your fillings.

Another common error is not removing enough moisture from the cucumber slices, which can make your rolls soggy and difficult to handle – pat them dry with paper towels after slicing and let them sit for a few minutes to release excess water.

To prevent your avocado from browning and your rolls from falling apart, slice the avocado just before assembly and don’t overfill each cucumber slice, as too much filling will make rolling nearly impossible.

For the cleanest cuts and best presentation, use a sharp knife and wipe it clean between each slice, and remember that room temperature cream cheese spreads much easier than cold.

What to Serve With Cucumber Sushi?

These cucumber sushi rolls are perfect as a light appetizer or snack, and they pair beautifully with traditional sushi accompaniments like pickled ginger, wasabi, and soy sauce for dipping. Since they’re on the lighter side, I love serving them alongside a simple miso soup or a fresh seaweed salad to make it feel like a complete Japanese-inspired meal. They also work great as part of a larger spread with other appetizers like edamame, pot stickers, or even some crispy tempura vegetables. For a more substantial meal, try pairing them with a bowl of ramen or some teriyaki chicken to round out the flavors.

Storage Instructions

Refrigerate: These cucumber sushi rolls are best enjoyed fresh, but you can store them in the fridge for up to 24 hours. Place them in an airtight container with a damp paper towel to keep the cucumber from drying out. The cream cheese and salmon will stay fresh, but the texture is definitely better when eaten right away.

Prep Ahead: You can slice all your ingredients a few hours before assembling, but I’d recommend waiting to put everything together until you’re ready to serve. Keep the sliced avocado with a bit of lemon juice to prevent browning, and store all components separately in the fridge until assembly time.

Serve Chilled: These are meant to be served cold, so no reheating needed! Just pull them straight from the fridge and enjoy. If they’ve been stored for a while, you might want to pat them gently with a paper towel to remove any excess moisture before serving.

Preparation Time	20-30 minutes
Cooking Time	0-5 minutes
Total Time	20-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-530
• Protein: 18-23 g
• Fat: 32-38 g
• Carbohydrates: 20-26 g

Ingredients

• 6 oz smoked salmon
• 1/2 avocado (ripe, sliced into thin strips)
• 1 English cucumber (thinly sliced lengthwise into ribbons)
• 4 tbsp cream cheese (softened to room temperature)
• 1/2 red bell pepper (julienned into thin matchsticks)

Step 1: Prepare and Dry the Cucumber Ribbons

• 1 English cucumber, thinly sliced lengthwise into ribbons

Slice the English cucumber lengthwise into thin, flat ribbons using a mandoline or vegetable peeler for consistent, pliable strips.

Lay the ribbons on a clean kitchen towel and gently pat them dry—this is crucial because excess moisture will prevent the cream cheese from adhering properly and will make rolling difficult.

Let them sit on the towel for a minute or two to absorb any remaining surface moisture.

Step 2: Prepare All Filling Components

• 1/2 avocado, ripe, sliced into thin strips
• 1/2 red bell pepper, julienned into thin matchsticks
• 6 oz smoked salmon
• 4 tbsp cream cheese, softened to room temperature

While the cucumber ribbons dry, prepare your remaining ingredients for efficient assembly.

Cut the avocado in half, remove the pit, and slice into thin, uniform strips that will roll easily without breaking.

Julienne the red bell pepper into thin matchsticks about the same thickness as the avocado.

Remove the smoked salmon from packaging and have it ready on a clean surface.

The cream cheese should already be at room temperature—it should be soft enough to spread easily but still hold its shape.

Step 3: Assemble and Roll the Sushi

• dried cucumber ribbons from Step 1
• cream cheese from Step 2
• smoked salmon from Step 2
• avocado strips from Step 2
• bell pepper matchsticks from Step 2

Lay a dried cucumber ribbon on a clean, dry cutting board.

Spread a thin, even layer of cream cheese across the entire length of the ribbon—I find that about 1/2 teaspoon is perfect per roll, as too much makes it difficult to seal.

Arrange a small piece of smoked salmon lengthwise down the center, then layer a few avocado strips and bell pepper matchsticks on top.

Starting from one end, roll the cucumber ribbon tightly around the filling, tucking as you go to create a compact cylinder.

The cream cheese acts as an adhesive and will help seal the roll as it sets.

Step 4: Slice and Serve

• assembled rolls from Step 3

Using a sharp, wet knife, slice each completed cucumber roll into 2-inch pieces—wetting the knife between cuts prevents the cream cheese from sticking and gives you clean, neat sections.

Arrange the sushi pieces on a serving plate with the spiral side facing up to showcase the beautiful layers inside.

Serve immediately while the ingredients are still fresh and the cucumber is crisp.