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Salmon cucumber sushi rolls with cream cheese and avocado
Olga Kindel

Salmon Cucumber Sushi Rolls

Thin cucumber slices filled with salmon, rice, avocado and nori, finished with cream cheese, salmon roe and microgreens.
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Course: Appetizers & Snacks
Ingredients Method

Ingredients
  

  • 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
 

  1. Wash and slice the cucumber. Use a vegetable peeler or a mandoline on its thinnest setting to cut long, thin slices lengthwise.
  2. 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.
  3. Dice the filling. Cut the salmon and avocado into very small pieces so the mixture fits neatly inside the cucumber rings.
  4. 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.
  5. Fill the rolls. Spoon the mixture into the cucumber rings, supporting the sides as you fill. Keep the filling inside the cucumber edges.
  6. Garnish and serve. Top with small cream cheese balls, salmon roe and microgreens. Finish with sesame seeds and shichimi togarashi, if desired. Serve promptly.