Cucumber Sushi Rolls
These gluten-free cucumber sushi rolls are so easy to make and they are such a colorful and pretty appetizer. Filled with fresh veggies and a seasoned cream cheese.
Servings 6 servings
- 2 large English cucumbers
- 4 ounces whipped cream cheese
- 1 teaspoon sriracha
- ¼ teaspoon ginger powder
- 4 ounces smoked salmon
- 2 carrot sticks cut into matchsticks
- 1 red pepper cut into matchsticks
- 1 avocado thinly sliced
- Toasted sesame seeds for sprinkling
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.
Storage: Store any leftovers in an airtight container. They will last up to 2 days in the fridge. If you don't use any avocados, they will last up to 4 days in the fridge
Substitutes: For best results, follow the recipe as is. However there are many different vegetables, spreads and seafood or other-ins that would work well in this recipe with the cucumbers.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 166kcal | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 239mg | Potassium: 443mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2744IU | Vitamin C: 33mg | Calcium: 44mg | Iron: 1mg