Vegan Cucumber Hummus Sushi

I never thought I’d be the person making sushi at home until I discovered this cucumber hummus version. Regular sushi always seemed too complicated with all that raw fish and perfect rice rolling. But this recipe changes everything.

That’s because you don’t need any fancy ingredients or years of training. Just grab some cucumbers, your favorite hummus, and nori sheets. It’s basically the beginner-friendly version of sushi that actually tastes good and won’t leave you frustrated in the kitchen.

What Kind of Wraps Should I Use?

For cucumber hummus sushi, you’ll want to use large flour tortillas or lavash wraps that are pliable and easy to roll. Regular burrito-size flour tortillas work great because they’re soft and flexible, making them perfect for rolling into tight sushi-style pieces. You can also use spinach or tomato wraps if you want to add some extra color and flavor to your rolls. Just make sure whatever wrap you choose is fresh and not too thick, as thicker wraps can be harder to roll tightly and might overpower the fresh vegetable flavors inside.

Options for Substitutions

This fresh and healthy sushi roll is super adaptable – here are some easy swaps you can make:

• Wraps: Flour tortillas work great, but you can also use whole wheat wraps, spinach wraps, or even large lettuce leaves for a low-carb option. Just make sure they’re pliable enough to roll without tearing.
• Hummus: Any flavor of hummus works here – try red pepper, garlic, or roasted pine nut. You can also swap it for cream cheese, avocado spread, or even pesto for a different flavor profile.
• Cucumber: If you don’t have cucumber, try thinly sliced bell peppers, celery sticks, or even jicama for that satisfying crunch.
• Roma tomato: Cherry tomatoes work well too – just slice them in half. You can also use sun-dried tomatoes for a more intense flavor, or skip them entirely if you prefer.
• Baby spinach: Arugula, mixed greens, or even thinly sliced cabbage can replace the spinach. Really, any leafy green you have on hand will work.
• Grated carrot: Julienned bell peppers, shredded purple cabbage, or even thinly sliced radishes can add that nice color and crunch instead of carrots.

Watch Out for These Mistakes While Making

The biggest mistake when making cucumber hummus sushi is using wet vegetables, which will make your wraps soggy and impossible to slice cleanly – always pat your cucumber, tomato, and spinach completely dry with paper towels before assembling.

Another common error is spreading the hummus too thick or too close to the edges, as this causes the filling to squeeze out when you roll and makes cutting difficult, so aim for a thin, even layer leaving about an inch border on all sides.

To get clean, restaurant-style slices, use a very sharp knife and wipe it clean between each cut, and don’t forget to roll the wrap tightly but gently to avoid tearing while keeping all the filling secure inside.

For the best texture, let your assembled rolls rest in the refrigerator for 15-20 minutes before slicing, which helps everything set and makes cutting much easier.

What to Serve With Cucumber Hummus Sushi?

These fresh cucumber hummus sushi rolls are perfect as a light lunch or appetizer, and they pair really well with some crispy baked sweet potato fries or a handful of pita chips for extra crunch. I love serving them alongside a simple Greek salad with feta and olives, since the Mediterranean flavors complement the hummus beautifully. For a more filling meal, try adding some grilled chicken strips or a quinoa salad on the side. You can also set out some extra hummus for dipping, along with fresh veggies like bell pepper strips and cherry tomatoes to keep the healthy theme going.

Storage Instructions

Refrigerate: These cucumber hummus sushi rolls are best enjoyed fresh, but you can store them in the fridge for up to 24 hours. Wrap them tightly in plastic wrap or keep them in an airtight container to prevent the wraps from drying out. The cucumber and tomato will release some moisture over time, so don’t expect them to be as crisp as when freshly made.

Make Ahead: You can prep all your ingredients ahead of time and store them separately in the fridge. Keep the sliced cucumber, diced tomato, and grated carrot in separate containers for up to 2 days. When you’re ready to eat, just assemble the rolls fresh for the best texture and taste.

Serve: These rolls are meant to be enjoyed cold, straight from the fridge. If they’ve been stored for a while, just give them a gentle pat with a paper towel to remove any excess moisture before serving. They make a great grab-and-go lunch or light dinner!

Estimated Nutrition

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

• Calories: 430-510
• Protein: 10-13 g
• Fat: 18-23 g
• Carbohydrates: 58-66 g

Ingredients

• 2 large tortilla wraps
• 1/4 cup classic hummus
• 1/2 english cucumber, seeded and cut into strips
• 3/4 ripe avocado
• 1 roma tomato, seeded and sliced
• 1/4 medium carrot, grated
• 1/2 cup fresh baby spinach
• Salt, to taste

Step 1: Prepare the Cucumber and Tomato

• 1/2 english cucumber, seeded and cut into strips
• 1 roma tomato, seeded and sliced
• salt, to taste

Start by seeding the English cucumber, then cut it into even strips (julienne).

If you are not using an English cucumber, sprinkle the strips with a little salt and place them on a paper towel for about 30 minutes to draw out excess moisture.

Next, halve and seed the roma tomato.

Salt the tomatoes lightly and place them cut side down on a cookie sheet to drain for about 30 minutes as well.

This step prevents the wrap from becoming soggy.

Step 2: Assemble the Wraps

• 2 large tortilla wraps
• 1/4 cup classic hummus

Lay the tortilla wraps flat on a work surface.

Evenly spread a layer of hummus over each wrap, leaving about a half-inch border clean on one of the long edges.

This makes rolling easier and prevents the filling from spilling out.

Step 3: Add the Fillings

• 3/4 ripe avocado
• prepared cucumber strips from Step 1
• prepared tomato slices from Step 1
• 1/2 cup fresh baby spinach

Arrange the avocado slices evenly over the hummus layer.

Then, add the prepared cucumber strips (from Step 1) and tomato slices (from Step 1) in a thin layer over the avocado.

Top with the fresh baby spinach leaves.

I like to add the spinach last to keep the leafy greens crisp and fresh.

Step 4: Roll and Slice the Wraps

Carefully roll up each wrap from the long edge, creating a long, skinny roll.

Use a serrated knife to slice the roll into bite-sized pieces.

This keeps the fillings neatly inside and makes for easier eating.

Step 5: Finish and Serve

• 1/4 medium carrot, grated

Arrange the sliced pieces on a plate with the cut sides up.

Sprinkle the grated carrot over the top as a final touch, and serve immediately for maximum freshness.

Vegan Cucumber Hummus Sushi

Delicious Vegan Cucumber Hummus Sushi recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 470 kcal

Ingredients

  

• 2 large tortilla wraps
• 1/4 cup classic hummus
• 1/2 english cucumber, seeded and cut into strips
• 3/4 ripe avocado
• 1 roma tomato, seeded and sliced
• 1/4 medium carrot, grated
• 1/2 cup fresh baby spinach
• salt, to taste

Instructions

 

• Start by seeding the English cucumber, then cut it into even strips (julienne). If you are not using an English cucumber, sprinkle the strips with a little salt and place them on a paper towel for about 30 minutes to draw out excess moisture. Next, halve and seed the roma tomato. Salt the tomatoes lightly and place them cut side down on a cookie sheet to drain for about 30 minutes as well. This step prevents the wrap from becoming soggy.
• Lay the tortilla wraps flat on a work surface. Evenly spread a layer of hummus over each wrap, leaving about a half-inch border clean on one of the long edges. This makes rolling easier and prevents the filling from spilling out.
• Arrange the avocado slices evenly over the hummus layer. Then, add the prepared cucumber strips (from Step 1) and tomato slices (from Step 1) in a thin layer over the avocado. Top with the fresh baby spinach leaves. I like to add the spinach last to keep the leafy greens crisp and fresh.
• Carefully roll up each wrap from the long edge, creating a long, skinny roll. Use a serrated knife to slice the roll into bite-sized pieces. This keeps the fillings neatly inside and makes for easier eating.
• Arrange the sliced pieces on a plate with the cut sides up. Sprinkle the grated carrot over the top as a final touch, and serve immediately for maximum freshness.