Zucchini ‘sushi’ rolls


by: TalesofaKitchen

Raw zucchini 'sushi' rolls with avocado pesto. Fresh’n crunchy, creamy, lemony, slightly sweet and spicy. Perfect for lunch, as a snack or light summer dinner.


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serves: 2

1/2 medium zucchini, thinly sliced

1/2 carrot, julienned

1/3 cucumber, seeds removed, julienned

1/2 green capsicum, julienned

1/2 apple, julienned

1 green onion (white part only), thinly julienned

1 avocado, peeled and pitted

1/3 cup almonds

1/3 cup cashews

1/4 cup lemon juice (medium sized)

1 small garlic clove, grated

1/4 teaspoon sea salt

1 tablespoon olive oil

1 teaspoon balsamic vinegar

1 teaspoon chili flakes

1 teaspoon sesame seeds

Nutrition Facts
Zucchini ‘sushi’ rolls

Servings Per Recipe: 2

Amount per Serving

Calories: 463

  • Total Fat: 36.7 g
  •     Saturated Fat: 5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 345.3 mg
  • Total Carbs: 30.9 g
  •     Dietary Fiber: 10.3 g
  •     Sugars: 10.8 g
  • Protein: 11 g

how is this calculated?

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1.  First slice the zucchini, sprinkle it with a bit of salt and leave it to soften in a colander. Meanwhile, prepare the rest of the veggies (next 5 ingredients) and the pesto.

2.  For the avocado pesto mix the avocado, almonds, cashews, lemon juice, garlic, sea salt, olive oil and balsamic vinegar in a blender for few seconds until they transform in a creamy, chunky mixture. Alternatively, you can crush the nuts with a mortar and pestle and then mix them with the rest of the ingredients using a fork.

3.  For the final assembly first I rinse the zucchini to get rid of the extra salt, then absorb the water with paper towels. To make a roll take one zucchini slice, add a spoon of avocado pesto making sure to spread it at both ends (it’s what keeps the roll together), add veggies (2-3 slices of each) and roll, roll, roll. When all 8 are done, sprinkle them with chili flakes and sesame seeds, grab your chopsticks to make it even more fun and bon appetit!

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John Doe


looks amazing