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Cucumber Wrapped Philly Roll

The Cucumber Wrapped Cream Cheese Sushi Roll is a delightful combination of sashimi-grade salmon, cream cheese, and mayo, elegantly rolled in thinly sliced cucumber. This creative twist on traditional sushi avoids the use of rice, making it a great healthy low carb option.

With its simplicity and nutritious ingredients, this sushi roll is an easy-to-make recipe that serves as a delicious appetizer or side dish. Whether you choose sashimi-grade or smoked salmon, this low carb sushi roll will undoubtedly satisfy your cravings and leave you wanting more!

Cucumber wrapped cream cheese sushi roll made with sashimi grade salmon being picked up with a pair of chopsticks.

How to make Cucumber Wrapped Cream Cheese Sushi Roll?


  1. To create a delicious cucumber sushi roll, begin by thinly slicing the cucumber using a mandoline or vegetable peeler, ensuring flexibility for wrapping the rolls.
  2. Sprinkle sesame seeds onto a flat surface and lay the cucumber slices on top, then flip the cucumber over and place it on a clean surface.
  3. In the middle of the cucumber slices, add a piece of salmon, cream cheese, cucumber chunks, and a small drop of mayo, then wrap to form the roll.
  4. Serve this with soy sauce for an enhanced flavor experience.

Recipe Notes

If using smoked salmon instead of sashimi grade salmon, skip the soy sauce as the salmon has enough savory flavors as is.

What ingredients do I need to make cucumber wrapped sushi rolls?


  • Salmon – use Sashimi Grade Salmon cut into Found in many Asian supermarkets. You can also use smoked salmon.
  • Cream Cream – room temperature block cream cheese and cut into 1/2 x 1 inch sticks.
  • Cucumbers – Persian or Japanese cucumbers work best since they have a crunchier texture and less of the middle seeded sections.
  • Mayonnaise – use Japanese Kewpie Mayo.
  • Toasted Sesame Seeds – optional garnish.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.

What Salmon to Use

You can use sushi grade salmon found at many Asian or Japanese grocery stores or use smoked salmon depending on what you prefer. Just note, if you use smoked salmon, don’t dip it in soy sauce otherwise it will taste very salty.

How to Cut Cucumber for Sushi Rolls

To achieve the perfect cucumber slices for sushi rolls, a mandoline is the preferred tool, ensuring precision and consistency with thin strips. For the cucumber used inside the rolls, cut the cucumber twice lengthwise and then into bite-sized pieces. Visual aids and step-by-step instructions are available below for further guidance.

Sashimi grade salmon being prepared to be used in a cucumber wrapped cream cheese sushi recipe.

How to store cucumber wrapped sushi roll?

To store your cucumber-wrapped sushi roll, place it in an airtight container in the fridge. Unlike traditional sushi rolls with seaweed, this recipe retains its crisp and crunchy texture.

It can be refrigerated for 2-3 days, but for the best taste and quality, it’s advisable to enjoy it sooner, especially since raw salmon is used in the roll.

Looking for other sushi recipes?

Cucumber wrapped cream cheese sushi served on a wooden serving board.


Cucumber wrapped cream cheese sushi roll made with sashimi grade salmon being picked up with a pair of chopsticks.

Cucumber Wrapped Philly Roll

Experience the delightful flavors of our Cucumber Wrapped Philly Roll, featuring sashimi-grade salmon, cream cheese, and a refreshing cucumber wrap. This low carb friendly sushi delight is perfect for sushi lovers seeking a healthier twist on a classic favorite.
5 from 10 votes
Course: Main Course
Cuisine: Asian
Keyword: cucumber sushi roll, cucumber wrapped sushi, philly roll, sushi wrapped in cucumber
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 Rolls
Print Recipe
Calories: 32kcal



  • Gather all the ingredients.
  • Cut cream cheese into 1/2 x 1 inch and set aside. You'll need a total of 12 pieces.
  • Cut 1 cucumber into 1/2 x 1 inch pieces and set aside. You can do this by cutting cucumber in half longways and then cutting it in half again longways. Then cut the strips into 1 inch lengths as shown below. You will need a total of 12 pieces.
  • Cut salmon into 1/2 x 1/2 inch cubes and set aside. You will need a total of 12 pieces.
  • Use the other cucumber and a mandoline to make 12 thinly sliced cucumbers long ways. If you don't have a mandoline, you can also use a vegetable peeler or knife, but the slices have to be thin enough to wrap without breaking.
  • Lightly sprinkle Toasted Sesame Seeds onto one side of the cucumbers and then flip the cucumber over to the other side.
  • Place a piece of salmon and cucumber in the middle of the sliced cucumber, followed by a piece of cream cheese and a light squeeze of Kewpie Mayo.
  • Take the thicker end of the sliced cucumber 1st and fold over, then fold the other end over to form a roll. Serve with Soy Sauce if you are using sushi grade salmon. Smoked salmon has enough flavor without Soy Sauce.



Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 110mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 32IU | Calcium: 2mg | Iron: 1mg
*Values Based Per Serving
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  1. Alana Jean-Louis

    These Salmon Cucumber Rolls are SUPER DELICIOUS! Although I made some tweaks…
    Go to Superstore and right next to the regular red smoked salmon in freezer section is the “Everything Seasoning” flavoured pink smoked salmon! It is soooo delicious! I’m not a huge fan of the regular stuff… so this substitute is a must for me! I also sprinkled with black sesame seeds.

    I don’t have a mandolin, so I just use a cheese slicer, which makes a thicker cut that I think makes it sturdier… but then requires a toothpick to hold it closed, and then you can use the toothpick to pick it up and keep hands clean.

    • LowCarbingAsian

      Hey Alana! So glad to hear you liked the recipe and using smoked salmon with everything seasoning sounds like a great idea!

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