top of page
Black Marble

Spicy Cucumber Tuna Rolls

"These gluten-free cucumber sushi rolls are so easy to make and they are such a colorful and pretty appetizer, snack or healthy meal. Filled with a spicy tuna and fresh crisp vegetables."

Spicy Cucumber Tuna Rolls

Servings – 1 Prep Time – 10 Minutes Chill Time – 30 Minute, optional Ingredients:

  • 2 large English cucumbers

  • 1 teaspoon sriracha

  • 2 carrot sticks cut into matchsticks

  • 1 red pepper cut into matchsticks

Spicy Tuna

  •  2 cans flaked albacore tuna packed in water, drained

  • 2 tablespoon mayonnaise

  • 3 teaspoon sriracha sauce, or less if you like it less spicy.

  • 2 teaspoon soy sauce

  • 1/4 teaspoon black pepper

  • 1/4 cup green onion, finely chopped (about 2 green onions)

  • Toasted sesame seeds, for sprinkling

Dipping Sauce

  • 1/2 cup soy sauce

  • 1 tablespoon hoisin sauce

  • 1/4 teaspoon sriracha


Trim the ends off the cucumbers, then use a vegetable peeler to slice the cucumber into thin flat strips. Continue until you reach the center of the cucumbers. Then flip it over and repeat.. (you can use the left over cucumber center by cutting them into matchstick size as the carrots and peppers and add to the center of your roll.) Discard the first skin peel and you should have about 8-12 strips per cucumber. Lay them across a paper towel to remove the excess water. (This will help in filling and rolling the sushi at the end, it won’t be so slippery and easier for you to roll... You will thank me later!) 😉

Dipping Sauce:

In a small dish mix together soy sauce, hoisin and sriracha sauces. Set aside.

Spicy Tuna:

In a large mixing bowl, add tuna, mayonnaise, sriracha, soy sauce, salt, green onion and black pepper.

Use a fork to gently flake the tuna, mixing the ingredients together until a smooth consistency forms.


Lay 6-8 cucumber slices down, over lapping one another on the long edge. spread the spicy tuna mixture on top. Then place carrot sticks, and red pepper sticks on the top half of the cucumber slice.

Starting from one of the rounded edges, carefully roll the cucumber sushi roll tightly.

Cut roll into 6-8 pieces.

Place them upright on a plate and sprinkle toasted sesame seeds on top, if desired.

Makes about 4 rolls = 24-32 pieces.



Storage: Store any leftovers in an airtight container. They will last up to 2 days in the fridge.

Substitutes: For best results, follow the recipe as is. However there are many different vegetables, spreads and or seafood that would work well in this recipe with the cucumbers.


Calories: 166 | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 239mg | Potassium: 443mg | Fiber: 3g | Sugar: 4g | Vitamin C: 33mg | Calcium: 44mg | Iron: 1mg

"I have made this recipe several times and it has been a hit. Great lunch meal prep or perfect sushi craving cruncher!" 😉

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Related Posts

See All


Commenting has been turned off.
bottom of page