Asian Cucumber Salmon Rolls

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By Francine Lizotte
from Surrey South, BC

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

serves 20 rolls
prep time 15 Hr
method No-Cook or Other


  •   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

How To Make

  • 1
    In a small bowl, combine mayo and wasabi paste. Stir well before adding 1 tsp. dill; mix well and set aside.
  • 2
    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.
  • 3
    Roll up cucumber starting on the pickled ginger end. Place each roll on a serving plate and garnish with fresh dill sprigs. Serve immediately
  • 4
    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.
  • 5
    To view this recipe on YouTube, click on this link >>>>