Cucumber salmon sushi - a quick recipe for hot days

Cucumber salmon sushi - a quick recipe for hot days

July 17th, 2023 | main dishes

Hot days, tropical nights – you don’t have an appetite for a warm meal? And don’t feel like standing in the kitchen for a long time? Then these cucumber salmon sushi are just right for you! They are quickly “assembled” and simply taste delicious! I’ll show you how to do it:

With “real” sushi, the sticky sushi rice keeps the roll in shape. However, the rice must first be washed extensively and then boiled. A rather lengthy procedure. With the Cucumber Salmon Sushi, thinly sliced cucumber strips provide the necessary support for salmon, salad, etc. Together with one or maybe two or three different dips, this green roll is simply unbeatable! Also ingenious: Use raw sashimi-quality salmon instead of smoked salmon.

Vegetarians can of course also use mango strips, roasted, chopped cashews or peanuts instead of salmon, I can also imagine a very thin fried omelette or crumbled feta cheese – there are no limits to your imagination.

This is how the cucumber strips are laid out and covered with the remaining ingredients

Cucumber Salmon Sushi

(serves 2 as a starter)

1 organic cucumber

wash the cucumber, cut unpeeled into thin strips lengthwise with a vegetable peeler

lay the cucumber strips out on a cutting board, overlapping

100 g of cream cheese

distribute in the lower third on the cucumber strips

1 avocado, cut into thin strips

spread flat on the cream cheese

100 g smoked salmon

spread on the avocado strips

2 handfuls of baby spinach or rocket salad

spread on the smoked salmon

some sprigs of coriander

put on the spinach or rocket

now fold the cucumber strips over the filling (if necessary, use a spatula (better: dough card) and roll up the whole thing tightly into a roll

slice the roll with a sharp knife and arrange the cucumber sushi

black pepper, freshly ground

Piment d'Espelette or ground chili

sprinkle spices over the sushi slices and serve

Wasabi ginger dip

1/2 ts wasabi paste (more if you like)

1 TS dark soy sauce

1 level ts of sugar

1/4 ts salt

1 1/2 TS lime juice

2 TS water

1 heaped ts ginger, finely chopped

mix all the ingredients into a dip

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