Naruto Roll
Cucumber wrapped sushi roll
A refreshing, low carb twist on traditional sushi, this cucumber wrapped sushi roll utilizes thinly sliced cucumber sheets as a wrap instead of nori, and is packed with a flavorful trio of fresh salmon, creamy avocado and cream cheese, completely eliminating the need for rice.
8 pieces
2
Servings
392
Calories
28.9g
Fat
24.4g
Protein
5.4g
Net Carb
8.3g
Total Carbs
Using thinly sliced cucumber sheets as a wrap is an innovative twist to traditional sushi. Not only does this naruto roll replace the standard nori for those who don’t like the taste of seaweed, but white rice isn’t required making it a welcomed low carb solution to the Japanese favorite.
This cucumber roll is filled with a vibrant trio of fresh, raw salmon, creamy avocado and smooth cream cheese, but you can fill your sushi roll with anything – tuna, shrimp, asparagus, furikake, masago! The rice is no longer required since we don’t use nori sheets to hold it all together. The sticky rice served as a glue to help adhere the seaweed to rest of the sushi roll. Since our roll is wrapped in cucumber slices, we cleverly sidestep the need for rice.
Note about the macros. Even though 2 cucumbers are used, I only counted the macros for 1 cucumber since each cucumber, you are only eating about half of it.
How to make a cucumber sushi roll
Once you get the cucumber sliced, the rest of the assembly is easy when making cucumber rolls. This method of slicing the cucumber is the safest and fastest as well – unless you are good with a knife or a professional sushi chef.
- Cut the cucumber into very thin slices. Instead of using a sharp knife and risking injury from cutting your finger, use a vegetable peeler or mandoline.
- Layer the cucumber slices on a bamboo mat with a sheet of plastic wrap on top, ensuring they overlap to prevent your filling from falling out when you roll.
- Add your sushi ingredients – raw salmon, avocado slices, strips of cream cheese.
- Sushi roll. Start to roll the mat tightly over the sushi, then release and pull the plastic wrap out so you aren’t rolling the plastic wrap within the sushi roll.
- Freeze or refrigerate. Doing a short chill (5-10 minutes) with the roll covered in plastic wrap, allows the cucumber sushi roll to firm up so it will hold together when slicing.
- Slice into naruto rolls using a sharp knife.
- Top with sesame seeds, furkake, masago, sriracha sauce or teriyaki sauce.
Equipment needed
- vegetable peeler or mandoline
- bamboo sushi mat
- plastic wrap
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Naruto Roll Ingredients
2 long cucumbers (English or Japanese)
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1/2 avocado, thinly sliced
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4-6 oz raw sushi grade salmon, thinly sliced
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2-3 oz cream cheese, thinly sliced strips cut in half lengthwise
Naruto Roll Directions
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Slice cucumber
Cut the ends off each cucumber. Slice the cucumber into thin strips (lengthwise) using a vegetable peeler or mandoline. Discard the outer layer. Avoid using the center of the cucumber as it has seeds and higher water content.
Quick Tip
Can use a regular cucumber if English cucumber or Japanese cucumber not found. -
Make the cucumber layers the same size.
Line the layers on a cutting board. Then trim the ends of the cucumber slices for a uniform length.
Quick Tip
Blot the cucumber strips with a paper towel if they are too moist. -
Prepare the bamboo mat
Place a sheet of plastic wrap over a bamboo mat.
Quick Tip
Can use a clean towel if you don't have a bamboo mat. -
Layer cucumber
Layer the cucumber slices on the prepared bamboo mat, ensuring they overlap each other by halfway, avoiding any gaps. Place the cucumber slices so the ends are perpendicular to the lines of the bamboo mat (in other words, the direction you want to roll).
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Add sushi ingredients
Place sliced avocado, salmon and cream cheese along the bottom edge of the cucumber slices.
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Sushi roll
Carefully lift the edge of the mat and begin to roll away from you, using the mat to apply gentle but firm pressure to keep the roll tight. Continue to roll, pulling the plastic wrap away as you go, until the sushi is fully rolled up. Wrap the plastic wrap around the roll and edges to help the cucumber roll maintain its shape. Refrigerate the roll for an hour or freeze it for 5-10 minutes.
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Slice and garnish.
To slice, unwrap the plastic wrap and use a sharp knife to slice into 6-8 rolls. Garnish the rolls with sesame seeds or sriracha. Serve with soy sauce and wasabi.
Loved how this recipe skips rice completely and still delivers on flavor. Chilling the roll for just 10 minutes in the freezer gave it the perfect firmness for slicing. The cream cheese added such a smooth texture that complements the fresh cucumber wrap beautifully.
Slicing the cucumbers with my mandoline made it easy to create thin even layers that rolled really well. I was surprised how well the salmon and cream cheese balanced each other without rice to mellow them out—so much flavor in just a few bites. I followed the step of chilling the roll in the fridge for an hour and it helped everything hold together nicely for slicing. I added a sprinkle of sesame seeds before serving and it gave a nice subtle crunch.
Using the plastic wrap and bamboo mat really helped keep the cucumber roll tight while rolling and gave it a clean shape. I chilled it in the freezer for 10 minutes as suggested and that made slicing so much easier without squishing the filling. The combination of creamy avocado and cool cucumber made each bite super refreshing. I skipped the wasabi but served it with tamari and pickled ginger and it was perfect.
Tried this last night and it totally satisfied my sushi cravings without knocking me out of ketosis. The cucumber wrap was surprisingly easy to work with and everything held together well. Definitely making it again!
The cucumber wrap was so crisp and refreshing it completely changed my idea of sushi. I especially loved how the avocado brought a smoothness that played off the cream cheese perfectly. Serving it with wasabi made every bite exciting and flavorful.
I absolutely loved how this Naruto Roll uses cucumber instead of rice and nori, especially the way the thinly sliced strips wrap around the fresh salmon, avocado, and cream cheese so smoothly. Do you have a cookbook that features more recipes like this one with innovative low carb techniques and flavor combinations?
Hi Barbara! Thank you so much for the kind words—I’m so glad you enjoyed the Naruto Roll! Yes, I actually have a cookbook coming out that features plenty more innovative low-carb, protein-packed recipes just like that, all with a focus on flavor and longevity. It’s available for pre-order now if you’d like to check it out: https://www.amazon.com/Protein-Packed-Low-Carb-High-Protein-Longevity/dp/1628605642. I think you’ll love exploring all the fun combinations inside!
The thinly sliced cream cheese added a super creamy texture that paired beautifully with the salmon and avocado. I followed the mandoline slicing method which gave me perfectly even cucumber sheets for wrapping. Rolling everything tightly with the bamboo mat and plastic wrap worked like a charm to keep the roll firm. Chilling it in the freezer for a few minutes really helped with slicing cleanly too.