It seems like sushi is all the craze these days, so what better way to try it out then with lots of fresh vegetables this summer.

Enjoy this colorful recipe as a fun appetizer for your summer parties, as a simple snack or on a quiet night of relaxation at home. It is crunchy and refreshing, and even has a little bit of a kick — thanks to the Sriracha.

Zucchini sushi

2 medium zucchini

4 ounces cream cheese, softened

1 teaspoon Sriracha

1 teaspoon lime juice

1 cup lump crab meat

1/2 carrot, cut into thin matchsticks

1/2 avocado, diced

1/2 cucumber, cut into thin matchsticks

1 teaspoon toasted sesame seeds (optional garnish)

Directions

Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. Place zucchini on paper towel-lined plate to sit while you prep the rest of your ingredients.

In a medium bowl, combine cream cheese, Sriracha and lime juice. Mix until smooth.

On a cutting board, lay zucchini slices down horizontally (so that the long side is facing you). Spread a thin layer of cream cheese on top of zucchini, then top the left side with a pinch each of crab, carrots, avocado and cucumbers.

Starting from the left side, tightly roll each zucchini slice. For an optional garnish, sprinkle with sesame seeds.