Cucumber Sushi Rolls
User Reviews
5
Cucumber Sushi Rolls
Description
Cucumber Sushi Rolls use English cucumbers peeled into thin, flat strips to form a crisp, watery base that encases a spiced cream cheese spread and a variety of fresh vegetables and smoked salmon. The combination balances creamy, spicy, and crunchy textures with smoky notes from the salmon. The preparation avoids traditional rice and seaweed, offering a lower carbohydrate option. Toasted sesame seeds add a nutty contrast on top of the assembled rolls.
These rolls are assembled by spreading the cream cheese mixture on cucumber slices and layering the fillings before carefully rolling them up. The rolls stand upright for serving, highlighting their neat appearance and making them easy to pick up. They are well suited for a light appetizer or finger food party dish.
Leftover rolls should be stored in an airtight container in the refrigerator and are best consumed within two days if avocado is used, or up to four days without. The recipe encourages experimentation with different vegetables, spreads, or seafood alternatives, while preserving the crisp cucumber wrap concept.
Ingredients
- 2 large cucumber English
- 4 ounces cream cheese whipped
- 1 teaspoon sriracha
- ¼ teaspoon ground ginger
- 4 ounces smoked salmon
- 2 carrot cut into matchsticks, sticks
- 1 red pepper cut into matchsticks
- 1 avocado thinly sliced
- sesame seeds for sprinkling, toasted
Instructions
- 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 discard the first skin peel and should have about 8-12 strips per cucumber
- In a small bowl, mix the cream cheese with the sriracha and ginger powder and stir until well combined and smooth.
- To assemble the rolls, lay the cucumber slices down, spread the cream cheeses mixture on top. Then place the smoked salmon, carrot sticks, red pepper sticks and avocado slices on the top half of the cucumber slice. Starting from the top half, carefully roll the cucumber slices tightly.
- Place them upright on a plate and sprinkle toasted sesame seeds on top, if desired. Makes about 20-24 rolls.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days if avocados are included, otherwise up to 4 days.
- Feel free to substitute or add different vegetables, spreads, or seafood to vary the filling while keeping cucumber as the wrap.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 239mg | 10% |
| Potassium | 443mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2744IU | 55% |
| Vitamin C | 33mg | 37% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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