Cream Cheese Philly Roll with Cucumber Wraps
The BEST Asian Low-Carb/Keto recipe for Cream Cheese Philly Roll. Enjoy the tastes of fusion sushi at only ~0.5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 Rolls
- 2 oz Smoked Salmon or Sushi Grade Salmon
- 1 oz Cream Cheese
- 2 Whole Persian/Japanese Cucumbers
- 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 will 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 half again long ways. Then cut 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 other cucumber and a slicer to make 12 thinly sliced cucumbers long ways. If you do not have a slicer, you can also use a vegetable peeler or knife, but the slices do have to be very thin.
Lightly sprinkle 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. Then place the piece of cream cheese on top and about 1/2 tsp 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, so it would be optional.