Cucumber Wrapped Cream Cheese Philly Roll
The BEST Asian Low-Carb/Keto recipe for Cream Cheese Philly Roll. Enjoy the tastes of fusion sushi at only ~0.5g Net Carb / Roll. Step by step directions with pictures makes this recipe quick and easy.
Servings 12 Rolls
- 2 oz Salmon Sashimi Grade
- 1 oz Cream Cheese
- 2 Whole Cucumbers Persian/Japanese
- 2 tbsp Kewpie Mayo
- 2 tbsp Toasted Sesame Seeds
- 1 tbsp Soy Sauce optional if you use sushi grade salmon
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 (optional - you can peel the skin off with a peeler). 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. You will need a total of 12 pieces.
Cut salmon into 1/2 x 1/2 cubes and set aside. You will need a total of 12 pieces.
Use the other cucumber and a Slicer to make 12 thinly sliced cucumbers long ways. If you don't have a Slicer, 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