Crab Zucchini Sushi Rolls

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3 cups lump crab meat

1 cup plain, low-fat Greek yogurt

2 tbsp sriracha

1 medium avocado, peeled, pitted, and sliced

4 medium zucchini

1 small cucumber, chopped into matchstick-sized pieces

¼ cup low-sodium soy sauce


1. Combine first three ingredients in a medium-sized bowl.

2. Chop the ends off of your zucchini, and use a vegetable peeler or mandolin slicer to peel your zucchini into long, thin strips (8 per zucchini).

3. Lay zucchini strips flat vertically and spread a spoonful of crab mixture onto each (about 1 – 2 tablespoons of mixture per strip). Arrange a few matchsticks of cucumber and a slice of avocado horizontally on each strip.

4. Roll up the zucchini strips, secure with toothpicks, and serve.

Bon Appetit!

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