Description
A light and fresh sushi roll made with crisp cucumber, silky avocado, and savory salmon, perfect for quick dinners or as an appetizer.
Ingredients
Scale
- 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
Instructions
- Cut the ends off each cucumber and slice the cucumber into thin strips lengthwise using a vegetable peeler or mandoline. Discard the outer layer.
- Trim the ends of the cucumber slices for a uniform length.
- Place a sheet of plastic wrap over a bamboo mat.
- Layer the cucumber slices on the prepared bamboo mat, ensuring they overlap each other by halfway.
- Place sliced avocado, salmon, and cream cheese along the bottom edge of the cucumber slices in a narrow line.
- Lift the edge of the mat and begin to roll away from you, keeping the roll tight.
- Wrap the plastic wrap around the roll and refrigerate for an hour or freeze for 5-10 minutes to firm up.
- 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