Naruto Roll
Published August 3, 2023 • Updated March 8, 2026
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I wrap thinly sliced cucumber sheets around fresh salmon, avocado, and cream cheese for a low carb sushi roll that skips the nori and rice entirely.
I have made this cucumber sushi roll probably 15 times now, and the version you see here is the one that finally nailed it. The concept is simple: instead of nori and rice, you wrap thinly sliced cucumber sheets around your sushi fillings. No rice means no carbs acting as glue, and honestly the cucumber crunch with cold salmon is better than the nori version anyway.
The filling I keep coming back to is fresh sockeye salmon with avocado and cream cheese, but this works with almost anything. I have done tuna, shrimp, and even a vegetarian version with just avocado and cream cheese for friends who do not eat fish. If you like keto sushi or a good poke bowl, you already know how satisfying raw fish with creamy avocado can be.
The technique that changed everything for me was switching to a mandoline. I landed on roughly 1/8 inch thickness, which is the sweet spot where the cucumber bends and rolls instead of snapping. Thicker than that and you are fighting it the whole time. Thinner and it tears. I skip the center of each cucumber entirely because the seeds hold too much moisture and those strips just break.
What surprised me is how well the roll holds together after a short chill. I refrigerate mine for about 10 minutes after rolling and the cucumber actually grips tighter as it firms up. Before I tested this, I assumed it would get soggy. The opposite happens. If you have tried air fryer salmon or grilled salmon, this is a great way to use that same quality fish in a completely different low carb format.
Note about the macros. Even though 2 cucumbers are used, I only counted the macros for 1 cucumber since with each cucumber, you are only eating about half of it.
How to make a cucumber sushi roll
Once you get the cucumber sliced, assembly goes fast. I have rolled these enough times to know that the slicing is the only part that takes any practice, and a mandoline or vegetable peeler eliminates most of that learning curve.
- Cut the cucumber into very thin slices. Use a vegetable peeler or mandoline instead of a knife. I aim for about 1/8 inch, which gives you strips that roll without fighting you.
- Layer the cucumber slices on a bamboo mat with a sheet of plastic wrap on top. Overlap each strip by about half so your filling stays put when you roll.
- Add your sushi ingredients. Raw salmon, avocado slices, strips of cream cheese. I line them up along the bottom edge.
- Roll. Lift the mat and roll away from you, applying firm pressure so it stays tight. Pull the plastic wrap out as you go so it does not get rolled inside.
- Chill for 5-10 minutes. This is the step most people skip, but I never do. Wrapping it in plastic and giving it a short chill lets the cucumber firm up and grip the filling. It holds together so much better when you slice.
- Slice into pieces using a sharp knife.
- Top with sesame seeds, furikake, masago, sriracha, or teriyaki sauce.
Equipment needed
- vegetable peeler or mandoline
- bamboo sushi mat
- plastic wrap
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Ingredients
2 long cucumbers (English or Japanese) -
1/2 avocado, thinly sliced
-
4-6 oz raw sushi grade salmon, thinly sliced
-
2-3 oz cream cheese, thinly sliced strips cut in half lengthwise
Step by Step Instructions
Step by Step Instructions
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.
Trim the cucumber layers to 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 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).
Add sushi ingredients
Place sliced avocado, salmon and cream cheese along the bottom edge of the cucumber slices.
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.
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.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What is a naruto roll vs a regular sushi roll?
A regular sushi roll uses nori (seaweed) and rice to hold everything together. I wrap mine in thinly sliced cucumber instead, which skips both the nori and the rice. The name comes from the spiral pattern you see when you slice the roll, which looks like the narutomaki fish cake swirl used in Japanese cooking (and yes, the anime character is named after the same thing).
Can I use smoked salmon instead of raw?
I have made this with smoked salmon and it works well. The flavor is stronger and saltier than raw sockeye, so I skip the soy sauce when I use it. Smoked salmon is also a good option if you cannot find sushi-grade fish near you or if raw fish makes you nervous.
What cucumber is best for naruto rolls — English, Japanese, or Persian?
I use English cucumbers because they are long, have fewer seeds, and the skin is thin enough that you do not need to peel them. Japanese cucumbers work just as well. Persian cucumbers are shorter, so you get fewer strips per cucumber and have to piece together more layers. I would avoid standard grocery store cucumbers if possible because the skin is waxy and the seeds are bigger, but I have used them in a pinch and they still roll.
How do I keep cucumber rolls from getting soggy?
I blot my cucumber strips with a paper towel after slicing, and I always skip the seedy center of each cucumber since that is where most of the moisture sits. The biggest thing I have found is the chill step after rolling. Wrapping the roll in plastic and refrigerating it for 10 minutes actually firms up the cucumber so it grips tighter, not looser. I was worried about sogginess before I tested this, and the opposite happened.
Can I make these without a bamboo mat?
I have rolled these with just a clean kitchen towel and it worked fine. Lay the towel flat, put a sheet of plastic wrap on top, then layer your cucumber strips and fillings the same way. The towel gives you enough structure to roll tightly. It is not as precise as a bamboo mat, but the rolls still hold together.
What dipping sauces go with cucumber sushi rolls?
I usually set out soy sauce (or coconut aminos for a keto-friendly swap), wasabi, and pickled ginger. Sriracha mayo is my favorite for drizzling on top. I mix about 2 parts mayo to 1 part sriracha. Ponzu sauce is another one I reach for when I have it in the fridge.
What type of salmon should I use?
I use sockeye salmon because it has more fat and flavor when eaten raw. Look for sushi-grade or sashimi-grade at your fish counter. If raw fish is not your thing, I have also used cooked salmon and smoked salmon. Both work, just a different experience. My family actually prefers the smoked version.
Made these on a whim last Tuesday and my husband ate half the plate before I finished rolling the second batch. He goes out for sushi at least twice a month, so I was bracing for the 'it's not the same' conversation. He never said it. The cucumber sheets held together way better than I expected once I got the overlap right, and now I'm already thinking about doing a whole spread next time we have people over.
Made a batch Sunday for the week's lunches. Cucumber holds up better than you'd think if you dry the salmon first. I blot it and let it sit on paper towel a few minutes before rolling. Day two surprised me, though: cream cheese firms up and actually binds everything tighter. I cut into pieces right after rolling and pack flat, which makes portioning way easier than trying to keep the whole roll intact. Macros work well as a standalone lunch so I make three servings at a time. Main thing is getting the cucumber slices thin and even. Everything else is pretty forgiving.
The overnight firm-up is real. Never occurred to me to note it in the recipe but the cream cheese actually grips better by day two. And yeah, thin cucumber is the only thing that's not forgiving.
Used to get sushi with my mom every Friday before I went keto. Spent two years assuming that chapter was just over. The cucumber wrap actually surprised me. I'd make it again just on its own. The salmon and cream cheese hit something about our usual order I wasn't expecting. So glad this exists.
My daughter grabbed one thinking it was a regular roll. She was halfway through when I mentioned there's no rice or nori. Cucumber holds up way better than I expected under the salmon and cream cheese.
Best kind of taste test. Cucumber surprises people every time with how well it holds. Once the strips are thin enough, it's actually more pliable than nori.
Genuinely impressed with how the cream cheese and salmon come together in these. One real note: the cucumber has to be sliced thinner than you'd think. My first roll was already unraveling on the cutting board. I'd eyeballed the thickness. Used a mandoline on the second attempt and it held perfectly. Flavor's there, the technique just asks more of you than the recipe lets on.
Yeah, first attempt almost always goes that way. Mandoline's the fix. The strips need to be almost translucent to hold, eyeballing never gets there.
Was a little nervous about using raw salmon since I'm pretty new to anything sushi-adjacent, so I swapped in cooked shrimp sliced thin instead. The bamboo mat with the plastic wrap over it is what made this work for me (I almost skipped that step, so glad I didn't). Everything held together when I rolled it. Did not expect that on my first try. Going to work up to the salmon version but this felt like a real win.
Cooked shrimp is a good way to start with these. When you're ready for the salmon version, ask for sushi-grade sockeye specifically. I use it over regular salmon because the fat content makes a real difference raw.
Never tried anything sushi-style at home. Always figured the rolling would be a disaster. Used a mandoline for the cucumber and the slices came out even, which made it feel actually doable. The salmon and cream cheese wrapped in cucumber is so much lighter than regular rolls. Mine didn't hold together as tight as I wanted, but the flavor is completely there. Trying again this weekend to nail the technique.
The mandoline makes it. For the hold, try less cream cheese than you think and place it right along the edge of the cucumber strip, not piled in the center. Rolling over a lump is usually what breaks the seam. Chill them flat for 5 minutes before you cut and they'll stay together a lot better.
If you don't have a mandoline, a vegetable peeler works really well for getting the cucumber strips thin enough to roll. Mine came out even and pliable without any tearing, which surprised me since I've never made anything sushi-adjacent before. I also pressed the cream cheese strips flat before layering so they didn't shift when I was rolling with the bamboo mat, and everything stayed put a lot better. Trying it with smoked salmon next time to see if that holds together the same way.
Works great with smoked salmon. Skip the soy sauce though, the salt's already built in. Holds together fine.
Tried a lot of keto sushi and nori always goes soggy before I'm halfway through. The cucumber sheets here actually hold up, and with the cream cheese layered in it tastes closer to real sushi than anything I've made. This one displaced everything I had bookmarked.
Most keto sushi recipes just swap the rice and keep the nori, which doesn't work. The cucumber changes the whole texture. Cream cheese surprised me too, first time I layered it in.
I've made plenty of sushi-adjacent stuff at home but never touched a bamboo mat before. The cucumber slices held together better than I expected, which was a relief. The salmon and cream cheese I went in pretty skeptical about, but it actually works. Mine came out thicker than I'd like and rolling got harder toward the end. What thickness do you aim for when slicing?
1/8 inch. Any thicker and it starts fighting you. Sounds like yours warmed up toward the end, which is when rolling gets hard.
Thought the cucumber would fall apart, but the bamboo mat holds it together just fine. Salmon and cream cheese on cool cucumber honestly beats most nori keto rolls I've made.
The mat surprised me too the first time. Nori goes soft before you're halfway through anyway.
Made this probably six times now and the cucumber crunch with cold salmon and cream cheese is weirdly addictive.
Six times. The cold salmon + cream cheese combo gets me every time too. Try drizzling sriracha mayo if you haven't - 2 parts mayo, 1 part sriracha.
I've worked through a few low-carb sushi workarounds and most of them are fine but not really convincing. This one is the first I'd actually make on purpose again. Once you get the cucumber sliced thin enough that it rolls instead of snapping (second attempt I switched to a mandoline and it cooperated completely), the whole thing actually holds. Salmon and cream cheese wrapped in cool cucumber works on its own, not just as a keto swap. Still getting my slicing consistent but the recipe is good enough that I keep coming back to it.
Mandoline makes the difference. Around 1/8 inch it bends instead of snapping, any thicker and you're fighting it the whole time.
Thought the cucumber wrap was going to be a soggy disaster but it actually held together better than most takeout sushi I've had.
The cucumber actually gets stronger as it chills (I always let mine sit in the fridge for 10 minutes after rolling) and it grips even tighter. Soggy was my fear too before I tested this about 15 times.