Cucumber Sushi
Print Recipe
Ingredients
- 1-2 - long English cucumbers cut thinly ⅛ inch
- 2 oz - thinly sliced salmon
- 3-4 Tbsp - full fat softened cream cheese
- 1 Tbsp - shredded carrots
- ½ - avocado thinly sliced
Sauce
- 1 Tbsp - mayo
- ½ tsp - sriracha
Instructions
- Slice your cucumber in half lengthwise. This gives the cucumbers a flat, stable surface for further cutting.
- With the flat side of the cucumber flat against the cutting board, use a potato peeler to thinly slice the cucumbers lengthwise into long strips of cucumber. Continue slicing until there is no cucumber remaining.
- Lay the cucumber strips vertically, overlapping them ⅓ to half the width on each side.
- Dry with a paper towel or clean dish towel.
- Cut the bed of cucumber stips in half horizontally. You now have two beds of cucumber strips. (These will become two cucumber rolls).
- At the base of the cucumber bed, spread softened cream cheese. Then add shredded carrots, salmon, and avocado.
- Starting from the base, vertically roll up the ingredients into one long sushi roll.
- Repeat steps 6 and 7 for the other bed of cucumber stirps.
- Slice into classic sushi roll bites, and garnish with toasted sesame seeds. Serve with sauce.
Notes
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