Asian Cucumber Salmon Rolls

Name: Asian Cucumber Salmon Rolls
Prep time: 15 h
Total time: 15 h
Yield: 20 rolls
Cuisine: Asian
Ingredients: 4 Tbsp kewpie japanese mayonnaise; 1/4 tsp wasabi paste, or to taste; 1 tsp fresh chopped dill, and more for garnish; 1/2 large english cucumber, washed and thinly sliced; 8 1/2 oz (250 g) smoked salmon lox or as needed, thinly sliced; 40 small pieces pickled ginger

By Francine Lizotte
@ClubFoody

Extremely quick and easy to make, these delicious rolls are great hors d'oeuvre to serve at your next party!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

20 rolls

Prep:

15 Hr

Method:

No-Cook or Other

Ingredients

4 Tbsp

kewpie japanese mayonnaise
1/4 tsp

wasabi paste, or to taste
1 tsp

fresh chopped dill, and more for garnish
1/2 large

english cucumber, washed and thinly sliced
8 1/2 oz

(250 g) smoked salmon lox or as needed, thinly sliced
40 small

pieces pickled ginger
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How to Make Asian Cucumber Salmon Rolls

Step-by-Step

In a small bowl, combine mayo and wasabi paste. Stir well before adding 1 tsp. dill; mix well and set aside.
Leaving the skin on, cut cucumber in half and then each half lengthwise. Using a mandolin, slice the cucumber as thin as possible. Add a thin slice of smoked salmon, slightly smaller than the cucumber on top. Spread a thin layer of dressing on the fish. Add a couple pieces of pickled ginger.
Roll up cucumber starting on the pickled ginger end. Place each roll on a serving plate and garnish with fresh dill sprigs. Serve immediately
Note: Depending on the size of your cuke and how thick you slice it, you should get between 8 to 10 slices per quarter section.
To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=DMgBU48OvEM