These salmon cucumber sushi rolls turn a simple salmon-and-rice filling into small bites for a sharing platter. Thin thin cucumber slices hold the filling, while avocado, nori and Japanese mayonnaise bring it together. A little salmon roe, cream cheese and microgreens finish each roll.
Small details that make assembly easier
Choose a long cucumber and slice it lengthwise into flexible slices. Pat the slices dry before rolling them, so they are easier to handle. Finely dice the salmon and avocado: small pieces make the filling easier to spoon into the cucumber rings.
The rice should already be cooked and cooled before you start. Add mayonnaise and sesame oil to taste, just enough to bring the filling together. Sriracha and shichimi togarashi are optional, so you can adjust the heat.
Olga Kindel
Salmon Cucumber Sushi Rolls
Thin cucumber slices filled with salmon, rice, avocado and nori, finished with cream cheese, salmon roe and microgreens.
1 long cucumber, sliced lengthwise into thin slices
1 cup cooked rice, cooled
1 cup lightly salted or smoked salmon, very finely diced
1 avocado, very finely diced
Sesame oil, to taste
Japanese mayonnaise, to taste
Sriracha, to taste (optional)
Shredded nori, to taste
Microgreens, for garnish
Cream cheese (such as Philadelphia), rolled into small balls, for garnish
Salmon roe (ikura), for garnish
Sesame seeds, for garnish (optional)
Shichimi togarashi, to taste (optional)
Method
Wash and slice the cucumber. Use a vegetable peeler or a mandoline on its thinnest setting to cut long, thin slices lengthwise.
Dry and shape the cucumber slices. Pat both sides with paper towels to remove excess moisture. Curl each slice into a small upright roll, overlapping the ends, and arrange on a serving plate.
Dice the filling. Cut the salmon and avocado into very small pieces so the mixture fits neatly inside the cucumber rings.
Mix the filling. Combine the cooled cooked rice, salmon, avocado and shredded nori. Add Japanese mayonnaise and a little sesame oil to taste, mixing gently. Add sriracha if you like some heat.
Fill the rolls. Spoon the mixture into the cucumber rings, supporting the sides as you fill. Keep the filling inside the cucumber edges.
Garnish and serve. Top with small cream cheese balls, salmon roe and microgreens. Finish with sesame seeds and shichimi togarashi, if desired. Serve promptly.
