The rice cooker hums quietly on the counter and sunlight slips across the table. I slice a cucumber and think of simple, bright meals that feel like a soft exhale after a long day. Making a Naruto Roll feels like that kind of moment: focused, calm, and quietly satisfying.

I remember my first try. My hands trembled a little as I used a vegetable peeler like a tiny chef, and the kitchen smelled like clean cucumber and sea salt. It did not have to be perfect to be lovely. You’ve got this.

Why Naruto Roll Deserves a Spot in Your Weekly Rotation

Naruto Roll gives you big flavor with almost no fuss. It skips rice, so it stays light and fresh. It also cuts prep and cleanup, which I love on busy evenings. The texture play between crisp cucumber, silky avocado, and buttery salmon feels special without stealing your whole night.

This recipe fits into quick dinners, relaxed lunches, or even a cheerful appetizer for friends. It looks beautiful on a plate and holds up for meal prep. Most importantly, it makes you feel like you cooked something a little thoughtful and totally doable.

How to Make Naruto Roll the Zinnia Way

“The best kind of recipe? The kind you can start after work and still eat before the sun sets.”

This roll comes together with a few focused steps. You’ll notice bright green, glossy cucumber wrapping the filling. The avocado gives creaminess. The salmon brings clean, savory depth. Aim for even slices and a confident, gentle roll.

Watch for tight overlap on the cucumber. If the roll feels loose, press gently with the mat and chill the roll to set its shape. It will slice nicer after a short rest in the fridge or a quick chill in the freezer.

What You’ll Need for Naruto Roll

2 long cucumbers (English or Japanese), 1/2 avocado, thinly sliced, 4-6 oz raw sushi grade salmon, thinly sliced, 2-3 oz cream cheese, thinly sliced strips cut in half lengthwise

• Two long cucumbers work best. English or Japanese cucumbers stay firm and have smaller seeds.
• Use 4 to 6 ounces of raw sushi grade salmon for two people. Buy from a trusted fishmonger.
• Slice the avocado thin so it layers smoothly. A slightly underripe avocado holds its shape better.
• Cut 2 to 3 ounces of cream cheese into thin strips and then cut those strips in half lengthwise. It adds a familiar touch without making things heavy.

Simple Tools

• Vegetable peeler or mandoline for thin ribbons
• Bamboo sushi mat and a sheet of plastic wrap
• Sharp knife and a cutting board
• Small bowl for soy sauce and wasabi

Step-by-Step Instructions

1. Cut the ends off each cucumber. Slice the cucumber into thin strips lengthwise using a vegetable peeler or mandoline. Discard the outer layer and save the inner ribbons on a cutting board for the roll.
   Note: Avoid using the center of the cucumber as it has seeds and higher water content. Those middle pieces get watery and soft.
2. Line the layers on a cutting board. Then trim the ends of the cucumber slices for a uniform length so the roll looks tidy and slices cleanly.
   Tip: Lay a few extra strips if one seems short. Overlap lightly so gaps do not appear.
3. Place a sheet of plastic wrap over a bamboo mat. Make sure the wrap covers the mat with a few inches to spare at each side so you can seal the roll later.
   Note: The plastic keeps cucumber from sticking and helps the roll hold its shape.
4. Layer the cucumber slices on the prepared bamboo mat, ensuring they overlap each other by halfway, avoiding any gaps. Place the cucumber slices so the ends are perpendicular to the lines of the bamboo mat in other words, the direction you want to roll.
   Tip: Overlap like fish scales. That creates a continuous cucumber sheet.
5. Place sliced avocado, salmon and cream cheese along the bottom edge of the cucumber slices. Arrange them in a narrow line so the filling stays even and the roll forms nicely.
   Reassurance: It’ll look a little thick at first. Keep the fillings centered and don’t overload.
6. Carefully lift the edge of the mat and begin to roll away from you, using the mat to apply gentle but firm pressure to keep the roll tight. Continue to roll, pulling the plastic wrap away as you go, until the sushi is fully rolled up.
   Note: Roll slowly. If the cucumber slips, pause and adjust with your fingers.
7. Wrap the plastic wrap around the roll and edges to help the cucumber roll maintain its shape. Refrigerate the roll for an hour or freeze it for 5-10 minutes so it firms up and slices cleanly.
   Tip: A short chill gives much better slices. It also lets flavors settle.
8. To slice, unwrap the plastic wrap and use a sharp knife to slice into 6-8 rolls. Garnish the rolls with sesame seeds or sriracha. Serve with soy sauce and wasabi.
   Technique: Dip your knife in warm water and wipe it between cuts for neat, glossy slices.

Serving Naruto Roll at the Table

I like to lay the Naruto Rolls on a long platter with small dipping bowls of soy sauce and a dot of wasabi. A sprinkle of toasted sesame seeds looks pretty and gives a gentle crunch. A drizzle of sriracha or a tiny spoonful on the side makes it lively for those who love heat.

We often pair these rolls with a simple miso soup or a bowl of edamame. For a casual weeknight, I’ll add a green salad and call it dinner. For company, arrange a few rolls with pickled ginger and a citrusy ponzu for brightness.

Making It Last (Without Losing Flavor)

Freshness matters here because the filling uses raw fish and avocado. Store uncut rolls wrapped tightly in plastic in the fridge for up to 24 hours. After that the cucumber softens and the avocado browns.

If you need firmer slices sooner, freeze the wrapped roll for 5 to 10 minutes before cutting. Do not freeze for longer than 15 minutes or you will change the texture of the fish.

Leftover slices work nicely the next day in a salad bowl with brown rice, mixed greens, and a drizzle of soy-ginger dressing. I do not recommend microwaving sushi; the microwave ruins the crisp, fresh textures.

Kitchen Notes

• Use a very sharp knife. Warm the blade under hot water, dry it, and slice clean and confident cuts.
• If your cucumber ribbons break, overlap more strips and press with the mat. It will smooth out as you roll.
• Swap the salmon for sashimi-grade tuna if you prefer. The rolling technique stays the same.
• To save time, slice the avocado and cream cheese ahead and keep them chilled separately. Assemble right before serving.
• Clean-up trick: Soak the mat and knife right away with warm soapy water. The plastic wrap peels off easily after a quick rinse.

Make It Your Own

• Vegetarian: Replace the salmon with smoked tofu strips, blanched carrot ribbons, or marinated mushroom slices for a satisfying meatless version.
• Lower sodium: Use low-sodium soy sauce and skip extra salt in the filling. Add lemon zest for brightness.
• Gluten-free: Choose tamari instead of regular soy sauce and double-check that your cream cheese is gluten-free.
• Spiced-up: Mix a little sriracha into mayo and dot it on the filling for a spicy-smooth kick.
• Party platter: Make small rolls and alternate fillings so guests can try a few varieties without committing to a whole roll.
• And if you want to explore different recipe that has similar ingridients, try our California Roll Cucumber Salad.

FAQs About Naruto Roll

Until Next Time

If this Naruto Roll brings a small calm to your evening, then it did its job. I love how simple ingredients make something that looks gentle and feels special. It’s the kind of recipe you repeat because it gives more than it demands.Thank you for letting me guide you through one of my cozy kitchen favorites. If you try it, send a note and tell me how it went. It’s okay if it’s not perfect. You will get better with each roll, and the best part is the joy you carry to the table.

Conclusion

If you want another quick guide to the basics of Naruto-style cucumber rolls, I find the clear steps and photos in this helpful tutorial Homemade Sushi: Naruto Cucumber Rolls – Peas and Crayons useful for a visual refresher.

For a variation that features tuna and extra flavor ideas, this recipe resource offers tasty inspiration and alternate fillings Naruto Rolls – Tuna Cucumber Sushi Rolls | Wild Planet Foods recipe.

Naruto Roll

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• Author: lisa-zinnia
• Total Time: 15 minutes
• Yield: 2–4 servings 1x
• Diet: Pescatarian

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Description

A light and fresh sushi roll made with crisp cucumber, silky avocado, and savory salmon, perfect for quick dinners or as an appetizer.

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Ingredients

Scale 1x2x3x

• 2 long cucumbers (English or Japanese)
• 1/2 avocado, thinly sliced
• 4–6 oz raw sushi grade salmon, thinly sliced
• 2–3 oz cream cheese, cut into thin strips

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Instructions

1. Cut the ends off each cucumber and slice the cucumber into thin strips lengthwise using a vegetable peeler or mandoline. Discard the outer layer.
2. Trim the ends of the cucumber slices for a uniform length.
3. Place a sheet of plastic wrap over a bamboo mat.
4. Layer the cucumber slices on the prepared bamboo mat, ensuring they overlap each other by halfway.
5. Place sliced avocado, salmon, and cream cheese along the bottom edge of the cucumber slices in a narrow line.
6. Lift the edge of the mat and begin to roll away from you, keeping the roll tight.
7. Wrap the plastic wrap around the roll and refrigerate for an hour or freeze for 5-10 minutes to firm up.
8. Unwrap the plastic wrap and slice into 6-8 rolls. Garnish as desired and serve with soy sauce and wasabi.

Notes

Store uncut rolls in the fridge for up to 24 hours, wrapped tightly in plastic. Use a very sharp knife for slicing.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: Rolling
• Cuisine: Japanese

Nutrition

• Serving Size: 1 roll
• Calories: 250
• Sugar: 2g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 25mg