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.
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.
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Naruto Roll Ingredients
Naruto Roll Directions
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.
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.
Prepare the bamboo mat
Place a sheet of plastic wrap over a bamboo mat.
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).
Add sushi ingredients
Place sliced avocado, salmon and cream cheese along the bottom edge of the cucumber slices.
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.
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.