Description
This recipe shows you how to make Viral Cucumber Cream Cheese Sushi. It uses thin cucumber ribbons instead of rice, making it a low-carb, fresh, and fun snack or light meal.
Ingredients
- 2 large English cucumbers
- 4 ounces whipped cream cheese
- 1 teaspoon sriracha
- 1/4 teaspoon ground ginger
- 4 ounces smoked salmon, sliced
- 1 avocado, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 small carrot, cut into matchsticks
- 1 tablespoon toasted sesame seeds
- Optional: 1 teaspoon rice vinegar for loosening cream cheese
Instructions
- Trim the ends of the cucumbers. Use a Y-peeler to shave long, thin ribbons until you reach the seedy core. Pat the ribbons very dry. Lay ribbons slightly overlapping on plastic wrap to create a rectangle sheet.
- Stir the cream cheese with sriracha and ginger. Add a splash of rice vinegar if using, mixing until the filling is smooth and spreadable.
- Spread a thin layer of the cream cheese mixture over the entire cucumber sheet. Arrange the smoked salmon in a line about 1 inch from the bottom edge. Place the avocado, bell pepper, and carrot just above the salmon line.
- Use the plastic wrap to help you roll the cucumber sheet tightly into a log shape. Chill the log for 5 to 10 minutes to help it set firm.
- Unwrap the chilled roll. Slice it into 8 to 10 pieces using a sharp knife. Sprinkle the toasted sesame seeds over the top and serve right away.
Notes
- For a different look, roll individual cucumber ribbons with cream cheese and salmon to make small spirals.
- You can also make upright mini rolls by spreading cream cheese on a ribbon and rolling it from the short side.
- Substitute imitation crab or real crab for a California-style filling.
- For a vegetarian option, skip the salmon and use only avocado and peppers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Rolling/Chilling
- Cuisine: Fusion