Zucchini Sushi Recipe ~ Low Carb & Keto Friendly
INGREDIENTS
2 medium to large zucchini (The thickness will determine the height of the rolls)
300ml. Full fat cream cheese, softened
1 tsp. Wasabi
Salt & Pepper to taste
1 tsp. lemon or lime juice
Optional but delicious:
Chopped Dania (fresh coriander leaves)
Grated Garlic & Ginger to taste.
You can also add thin strips of Spring Onion, celery and tomato.
1 cup. Crab meat or tuna or flash-fried prawns or cooked chicken
(Green Curry leftovers are tremendous or any tender leftover meat)
1 carrot, cut into thin matchsticks
1 avocado, cut into slivers
1/2 cucumber, cut into thin matchsticks
1 tsp. Toasted sesame seeds
DIRECTIONS
- Using a vegetable or cheese peeler, slice each zucchini into thin flat strips. Place zucchini on a wire rack or paper towel-lined plate to sit while you prep the rest of your ingredients.
- Combine cream cheese, Wasabi, and lime juice, salt & pepper. Add freshly cut Dania (fresh coriander leaves), grated Garlic & Ginger if you like. If you do not have Wasabi you can omit it or replace it with chilli sauce.
- Place 2 zucchini slices down on top of each other. Do this for however many rolls you want. On each stack, spread a thin layer of the cream cheese mixture. Place a pinch each of whatever meat filling you have, 2 or 3 carrot sticks, avocado, and cucumber.
- Starting from one side, tightly roll up zucchini. Try to keep the fillings even on the one side so that it will stand up straight when you plate it. Repeat with the remaining zucchini slices and fillings. Place the rolls upright in a serving dish. The cheese filling will ‘stick’ and keep it together.
Sprinkle with sesame seeds before servinge
