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!
How to make Cucumber Wrapped Cream Cheese Sushi Roll?
- 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.
- 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.
- 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.
- Serve this with soy sauce for an enhanced flavor experience.
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.
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?
- Cream Cheese California Sushi Roll
- Lobster Sushi Rolls
- Dynamite Mayo Shrimp
- Spicy Tuna Avocado Bowl
- Homemade Hawaiian Style Poke
Cucumber Wrapped Philly Roll
- 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.
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