Crab Avocado Cucumber Sushi Bites

Finding a fresh, healthy snack that looks impressive but doesn’t require actual sushi-making skills can feel impossible. Between work deadlines and getting the kids to their activities, who has time to master rice rolling techniques or hunt down specialty ingredients at the fish market?

Thankfully, these avocado cucumber sushi bites solve that problem perfectly: they’re refreshing and satisfying, take just minutes to assemble, and use simple ingredients you can grab at any grocery store.

What Kind of Avocado Should I Use?

For these sushi bites, you’ll want to use a ripe but firm avocado that gives slightly when you press it gently. Hass avocados are your best bet since they have that creamy texture and rich flavor that works perfectly for this recipe. Avoid avocados that are too soft or mushy, as they’ll be harder to slice cleanly and might fall apart when you’re assembling your bites. If your avocado is a bit too firm, you can speed up the ripening process by placing it in a paper bag with a banana for a day or two. Once you cut into it, make sure to use the lemon juice right away to prevent browning and keep those slices looking fresh.

Options for Substitutions

These fresh sushi bites are pretty adaptable, so here are some easy swaps you can make:

• Lump crabmeat: If fresh crab is too pricey or hard to find, imitation crab works great and tastes just as good. You could also try cooked shrimp, canned salmon, or even diced cooked chicken for a different protein.
• Sriracha: Not a fan of spice? Skip the Sriracha entirely or try a milder hot sauce. For extra flavor without heat, add a teaspoon of rice vinegar or a squeeze of lime juice to the mayo instead.
• Mayonnaise: Greek yogurt makes a lighter substitute – just use the same amount. You could also try cream cheese mixed with a little milk to thin it out.
• Cucumber: Make sure to use English cucumbers if possible since they have fewer seeds and stay crispier. Regular cucumbers work too, but you might want to scoop out some seeds first.
• Lemon juice: Lime juice works just as well to keep your avocado from browning and adds a nice citrus kick.
• Green onions: Regular chives or finely diced red onion can step in if you’re out of green onions.

Watch Out for These Mistakes While Cooking

The biggest mistake when making avocado cucumber sushi bites is choosing an overripe avocado, which will turn mushy and brown quickly – look for avocados that give slightly to pressure but aren’t soft all over.

Another common error is not salting the cucumber slices and letting them drain for 15-20 minutes beforehand, as this removes excess water that can make your bites soggy and cause the toppings to slide off.

Don’t skip adding lemon juice to your mashed avocado right away, since this prevents browning and keeps your bites looking fresh for longer.

Finally, assemble these bites just before serving rather than hours ahead, because cucumbers will release water over time and the avocado mixture can become watery, making your appetizer less appealing to guests.

What to Serve With Avocado Cucumber Sushi Bites?

These fresh and light sushi bites are perfect as an appetizer, so I love serving them alongside other Japanese-inspired dishes like edamame or a simple miso soup. If you’re making them for a party or gathering, they pair beautifully with other bite-sized appetizers like shrimp tempura or chicken satay skewers. For a more substantial meal, try serving them with a bowl of steamed jasmine rice and some pickled vegetables on the side. Don’t forget to have extra soy sauce, wasabi, and pickled ginger available for dipping – your guests will appreciate the authentic touch!

Storage Instructions

Keep Fresh: These sushi bites are best enjoyed right after making them, but you can store leftovers in the fridge for up to 24 hours. Cover them with plastic wrap or keep in an airtight container to prevent the cucumber from getting soggy. The avocado might brown a little, but the lemon juice helps slow that down.

Make Ahead: You can prep the crab mixture up to a day ahead and keep it covered in the fridge. Slice your cucumber coins and store them separately in a container lined with paper towels. Just assemble everything right before serving so the cucumbers stay crisp and the avocado looks fresh.

Serve: These are meant to be served chilled, so pull them straight from the fridge when you’re ready to eat. Give them a final sprinkle of sesame seeds and green onions right before serving, and don’t forget the soy sauce on the side for dipping!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 25-35 g
• Fat: 55-65 g
• Carbohydrates: 30-40 g

Ingredients

For the cucumber base:

• 1 large cucumber, cut into 1/4 inch rounds

For the avocado layer:

• 1 ripe avocado
• Juice from 1 lemon
• Kosher salt, to taste
• Ground black pepper, to taste

For the crab salad topping:

• 8 oz lump crab meat
• 1/2 cup mayonnaise
• 2 tsp sriracha sauce
• 3 green onions, finely sliced (plus extra for garnish)
• Kosher salt, to taste
• Ground black pepper, to taste

For garnish and serving:

• Sesame seeds, for topping
• Soy sauce, for dipping

Step 1: Prepare the Avocado Mixture

• 1 ripe avocado
• juice from 1 lemon
• kosher salt, to taste
• ground black pepper, to taste

Cut the ripe avocado in half, remove the pit, and scoop the flesh into a medium bowl.

Squeeze the lemon juice over the avocado and season with kosher salt and ground black pepper to taste.

Mash everything together using a fork until the mixture is mostly smooth with a bit of texture remaining.

I like to leave it a little chunky for extra bite.

Step 2: Assemble the Avocado on Cucumber Rounds

• 1 large cucumber, cut into 1/4 inch rounds
• avocado mixture from Step 1

Arrange the cucumber slices on a serving platter.

Using a fork or small spoon, gently dollop some of the prepared avocado mixture (from Step 1) onto each cucumber round, spreading it evenly.

Step 3: Make the Spicy Crab Mixture

• 8 oz lump crab meat
• 1/2 cup mayonnaise
• 2 tsp Sriracha sauce
• 3 green onions, finely sliced
• kosher salt, to taste
• ground black pepper, to taste

In another medium bowl, combine the lump crab meat, mayonnaise, Sriracha sauce, and finely sliced green onions.

Season the mixture with kosher salt and ground black pepper to taste, then gently stir everything together with a fork so the crab meat remains in nice chunks.

Step 4: Top and Garnish the Cucumber Bites

• spicy crab mixture from Step 3
• sesame seeds, for topping
• extra sliced green onions, for garnish

Place a small scoop of the spicy crab mixture (from Step 3) on top of the avocado-topped cucumber rounds (from Step 2).

Sprinkle with sesame seeds and extra sliced green onions for garnish.

I like to go a little heavy on the sesame seeds for a satisfying crunch and nutty flavor.

Step 5: Serve with Soy Sauce

• soy sauce, for dipping

Transfer the assembled cucumber crab bites to a serving platter.

Serve immediately with a small dish of soy sauce for dipping.

Crab Avocado Cucumber Sushi Bites

Delicious Crab Avocado Cucumber Sushi Bites recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 4 minutes mins

Cook Time 8 minutes mins

Total Time 12 minutes mins

Servings 4

Calories 775 kcal

Ingredients

  

For the cucumber base:

• 1 large cucumber, cut into 1/4 inch rounds

For the avocado layer:

• 1 ripe avocado
• juice from 1 lemon
• kosher salt, to taste
• ground black pepper, to taste

For the crab salad topping:

• 8 oz lump crab meat
• 1/2 cup mayonnaise
• 2 tsp Sriracha sauce
• 3 green onions, finely sliced (plus extra for garnish)
• kosher salt, to taste
• ground black pepper, to taste

For garnish and serving:

• sesame seeds, for topping
• soy sauce, for dipping

Instructions

 

• Cut the ripe avocado in half, remove the pit, and scoop the flesh into a medium bowl. Squeeze the lemon juice over the avocado and season with kosher salt and ground black pepper to taste. Mash everything together using a fork until the mixture is mostly smooth with a bit of texture remaining. I like to leave it a little chunky for extra bite.
• Arrange the cucumber slices on a serving platter. Using a fork or small spoon, gently dollop some of the prepared avocado mixture (from Step 1) onto each cucumber round, spreading it evenly.
• In another medium bowl, combine the lump crab meat, mayonnaise, Sriracha sauce, and finely sliced green onions. Season the mixture with kosher salt and ground black pepper to taste, then gently stir everything together with a fork so the crab meat remains in nice chunks.
• Place a small scoop of the spicy crab mixture (from Step 3) on top of the avocado-topped cucumber rounds (from Step 2). Sprinkle with sesame seeds and extra sliced green onions for garnish. I like to go a little heavy on the sesame seeds for a satisfying crunch and nutty flavor.
• Transfer the assembled cucumber crab bites to a serving platter. Serve immediately with a small dish of soy sauce for dipping.