Use cauliflower rice to turn classic cucumber-avocado sushi into a low-carb snack, lunch or appetizer. This roll is vegetarian-friendly and a no-egg mayo makes it great for vegans too. Make these rolls as you eat them, instead of letting them sit. The cauliflower rice can dry quickly, which makes rolling tricky.

Source:, December 2018


Read the full recipe after the video.

Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Place a sheet of nori shiny-side down on a bamboo rolling mat. Spread 1/2 cup cauliflower rice over half the sheet, pressing along the edges. Arrange 1/8 of the avocado slices and 1/8 of the cucumber matchsticks about 1 inch from the bottom of the rice. Roll up tightly, leaving the last inch of the nori exposed. Dip your fingertips into a bowl of water and wet the exposed nori, then finish rolling it closed. Roll the bamboo mat over the maki roll to form an even cylinder. Cut into 8 pieces. Drizzle with 1 tablespoon of the Sriracha mayo. Repeat with the remaining ingredients.


Nutrition Facts

16 pieces
386 calories; protein 5.1g; carbohydrates 15g; dietary fiber 9.5g; sugars 3.8g; fat 34.8g; saturated fat 4.2g; cholesterol 30mg; vitamin a iu 644.5IU; vitamin c 68mg; folate 90.8mcg; calcium 46.2mg; iron 1.2mg; magnesium 32.6mg; potassium 544.2mg; sodium 252.9mg; thiamin 0.1mg.

7 1/2 fat, 1 1/2 vegetable