Captains Dinner Logo
to top
Gurken Lachs Sushi

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.

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

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

May 29th, 2018 | main dishes

Asparagus & Strawberries – a dream team

May and June, fresh green, herbs in abundance, asparagus, strawberries, rhubarb – culinary the best time of the year. While asparagus was always associated with smoked ham and hollandaise sauce, asparagus is popular with us today as a salad or crunchy roasted. And the combination of salmon, asparagus, strawberries, pine nuts and fine oil is just gorgeous.

read more
Christmas Stollen December 8th, 2017 | bread & pastries

The Christmas Stollen Project

Christmas Stollen never played a role in my childhood. We rather preferred Hamburg brown cookies or spekulatius for our Christmas baking. Anyway, without Christmas Stollen Christmas in some places of Germany is not even imaginable…That’s the reason, why I found it always exciting. A heavy yeast dough with candied fruit, raisins and a dash of good rum. The Stollen must traverse several weeks (minimum two weeks) before you eat it – if you do manage to defend it against the family. Attention: This weekend is your last chance to bake a Stollen, which can be served “well matured” at Christmas on your coffee table. Otherwise, you must wait another year…

read more
Ciccetti - Bresaola Röllchen mit Rucola und Käse gefüllt July 6th, 2019 | starter

Cicchetti Bresaola rolls with rocket

These Cicchetti rolls are easy to prepare and eye-catching on any Cicchetti buffet. Simple, honest finger food, what more could you want?

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.