This tasty “sushi-like” roll uses zucchini in place of seaweed for the wrapper and is easy to prepare. The dipping sauce is super quick, too, but don’t be fooled: the roll (once dipped in the sauce) is full of umami flavor.

This recipe makes great use of zucchini, which is often plentiful at supermarkets and farm stands in late summer. Plus, these yummy rolls highlight crisp carrots and creamy avocado slices.

In this twist on traditional sushi, strips of zucchini take the place of seaweed (nori), making it a fun way to serve raw, colorful veggies. To make your zucchini strips, use a wide vegetable peeler (or mandolin) and carefully cut each zucchini into very thin, long slices (strips), making about 6 slices or so from each zucchini (you will need about 12 slices in all for this recipe).

Cut the remaining zucchini into very thin sticks, about the same size as the carrot sticks  you will be using in these tasty rolls.

Carefully roll up each zucchini slice around avocado, carrot and zucchini sticks.

Serve the rolls with Tamari-Scallion Dipping Sauce on the side.

1

ABOUT THE RECIPE:

These simple “sushi-like” rolls use zucchini instead of seaweed for the wrapper and they are easy to prepare. The dipping sauce is super quick, too, but don’t be fooled: these Zucchini-Avocado “Sushi” Rolls (once dipped in the Tamari-Scallion Dipping Sauce) are full of umami flavor.

Makes 3 to 4 servings (about 12 rolls)
Gluten-free

2

INGREDIENTS:

DIPPING SAUCE
3 tablespoons maple syrup
3 tablespoons gluten-free tamari
1 scallion, white and green parts, thinly sliced

ROLLS
2 long zucchini
2 to 3 small to medium carrots, peeled and cut into very thin sticks
1 large avocado, peeled, pitted and thinly sliced

3

INSTRUCTIONS:

To make the dipping sauce, put the maple syrup and tamari in a small bowl and briskly whisk until combined. Pour the sauce into 3 or 4 tiny bowls, and top with several scallion slices.

4

To make the rolls, put each zucchini on a cutting board. Using a wide vegetable peeler or mandolin, carefully cut the zucchini into very thin, long slices (strips), making about 6 slices or so from each zucchini (about 12 slices in all). Cut the remaining zucchini into very thin sticks, about the same size as the carrot sticks.

5

Lay one zucchini slice on the cutting board and arrange several carrots sticks, zucchini sticks and a few slices of avocado at one end of the zucchini slice. Carefully roll up the zucchini slice around the avocado, carrot and zucchini sticks. Put the roll on a plate, seam side down. Continue in this manner until you have about 12 rolls. Serve 3 to 4 rolls, per person, with dipping sauce on the side.

Ingredients

Directions

1

ABOUT THE RECIPE:

These simple “sushi-like” rolls use zucchini instead of seaweed for the wrapper and they are easy to prepare. The dipping sauce is super quick, too, but don’t be fooled: these Zucchini-Avocado “Sushi” Rolls (once dipped in the Tamari-Scallion Dipping Sauce) are full of umami flavor.

Makes 3 to 4 servings (about 12 rolls)
Gluten-free

2

INGREDIENTS:

DIPPING SAUCE
3 tablespoons maple syrup
3 tablespoons gluten-free tamari
1 scallion, white and green parts, thinly sliced

ROLLS
2 long zucchini
2 to 3 small to medium carrots, peeled and cut into very thin sticks
1 large avocado, peeled, pitted and thinly sliced

3

INSTRUCTIONS:

To make the dipping sauce, put the maple syrup and tamari in a small bowl and briskly whisk until combined. Pour the sauce into 3 or 4 tiny bowls, and top with several scallion slices.

4

To make the rolls, put each zucchini on a cutting board. Using a wide vegetable peeler or mandolin, carefully cut the zucchini into very thin, long slices (strips), making about 6 slices or so from each zucchini (about 12 slices in all). Cut the remaining zucchini into very thin sticks, about the same size as the carrot sticks.

5

Lay one zucchini slice on the cutting board and arrange several carrots sticks, zucchini sticks and a few slices of avocado at one end of the zucchini slice. Carefully roll up the zucchini slice around the avocado, carrot and zucchini sticks. Put the roll on a plate, seam side down. Continue in this manner until you have about 12 rolls. Serve 3 to 4 rolls, per person, with dipping sauce on the side.

Zucchini-Avocado “Sushi” Rolls

This recipe is from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020.

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