All the sushi flavor with none of the rice-rolling hassle! These smoked salmon roll-ups feature creamy chive cream cheese, crisp cucumber, and rich avocado, all wrapped in silky smoked salmon and served with a bright, citrusy soy dipping sauce.
Prep time: 15 minutes
Chilling time: 5–10 minutes
Difficulty: Easy
Serves: 2
Ingredients
For the Salmon Roll-Ups
- 8 oz (225 g) smoked salmon slices
- ½ cup (120 g) cream cheese (chive & onion flavor)
- 1 small Persian cucumber, sliced into thin matchsticks
- ½ avocado, sliced into thin strips
- Sesame seeds, for coating
For the Citrus Soy Sauce (Ponzu style – optional)
- 1 ½ tsp (7.5 ml) mirin
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) water
Instructions
Make the Sauce: In a small bowl, whisk together the soy sauce, lemon juice, water, and mirin. Place it in the refrigerator to stay chilled while you assemble the rolls.
Prep the Base: Lay a large sheet of plastic wrap flat on your countertop. Sprinkle a generous amount of sesame seeds evenly across the wrap.
Layer the Salmon: Arrange the smoked salmon slices over the sesame seeds to form a neat rectangle, slightly overlapping the edges of the slices so there are no gaps.
Add the Filling: Gently spread the chive & onion cream cheese over the salmon layer. Arrange the cucumber matchsticks and avocado slices in a neat line down the center of the rectangle.
Roll: Using the plastic wrap as a guide, carefully roll the salmon tightly over the filling, continuing until you reach the opposite side to form a log.
Chill & Slice: Transfer the wrapped roll to the freezer for 5 to 10 minutes to firm up (this makes slicing much cleaner). Remove from the freezer, unwrap, and slice into bite-sized rounds using a sharp knife.
Serve: Arrange on a plate and serve immediately alongside the chilled citrus soy dipping sauce.
Inspired from: Kalefornia Kravings
