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Rice-Free Cucumber Sushi Rolls

Five servings of low-carb Cucumber Sushi rolls filled with salmon and cream cheese, topped with sesame seeds.
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Make light, refreshing sushi rolls using thinly sliced cucumber instead of rice and nori. This recipe is low-carb and gluten-free.

Ingredients

Scale
  • 2 large English cucumbers
  • 8 oz smoked salmon, thinly sliced
  • 4 oz cream cheese, softened
  • 1/2 avocado, thinly sliced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Wash and trim the ends of the cucumbers. Using a mandoline or a sharp knife, slice the cucumbers lengthwise into very thin strips, about 1/16 inch thick.
  2. Lay the cucumber strips flat on paper towels. Sprinkle lightly with salt and let them sit for 10 minutes to draw out excess moisture. Pat them completely dry with fresh paper towels.
  3. In a small bowl, mix the softened cream cheese with rice vinegar and sesame oil until smooth.
  4. Lay one cucumber strip flat on a clean cutting board. Spread a thin layer of the cream cheese mixture over the surface.
  5. Layer a small piece of smoked salmon and a few thin slices of avocado down the center of the cucumber strip.
  6. Carefully roll the cucumber strip tightly around the filling, starting from one end. If the roll seems loose, secure it with a toothpick temporarily.
  7. Repeat with the remaining ingredients.
  8. Slice the finished rolls into bite-sized pieces, about 1 inch thick.
  9. Garnish the tops of the cucumber sushi with toasted sesame seeds before serving.

Notes

  • Use English cucumbers as they have fewer seeds and thinner skin than standard varieties.
  • For stability, you can briefly chill the assembled rolls for 15 minutes before slicing.
  • If you prefer a vegetarian option, substitute the salmon with thin strips of bell pepper or imitation crab.

Nutrition

Find it online: https://cookerycourier.com/cucumber-sushi-recipe-rice-free-keto-rolls/