Cucumber Wrapped Philly Roll

Cucumber wrapped cream cheese sushi roll made with sashimi grade salmon being picked up with a pair of chopsticks.

Cucumber Wrapped Philly Roll

Discover the delightful taste of our Cucumber Sushi Roll, a refreshing take on traditional sushi with sashimi-grade salmon, cream cheese, and mayo wrapped in crisp cucumber slices.

Course Main Course

Cuisine Asian

Keyword cucumber sushi roll, cucumber wrapped sushi

Prep Time 10

Total Time 10

Servings Rolls

Calories 32kcal

Ingredients

2 oz Salmon sashimi grade
1 oz Cream Cheese
2 Whole Cucumbers Persian/Japanese
2 tbsp Kewpie Mayo
2 tbsp Toasted Sesame Seeds
1 tbsp Soy Sauce

Instructions

Gather all the ingredients.
Cut cream cheese into 1/2 x 1 inch and set aside. You'll need a total of 12 pieces.
Cut 1 cucumber into 1/2 x 1 inch pieces and set aside. You can do this by cutting cucumber in half longways and then cutting it in half again longways. Then cut the strips into 1 inch lengths as shown below. You will need a total of 12 pieces.
Cut salmon into 1/2 x 1/2 inch cubes and set aside. You will need a total of 12 pieces.
Use the other cucumber and a mandoline to make 12 thinly sliced cucumbers long ways. If you don't have a mandoline, you can also use a vegetable peeler or knife, but the slices have to be thin enough to wrap without breaking.
Lightly sprinkle toasted sesame seeds onto one side of the cucumbers and then flip the cucumber over to the other side.
Place a piece of salmon and cucumber in the middle of the sliced cucumber, followed by a piece of cream cheese and a light squeeze of Kewpie mayo.
Take the thicker end of the sliced cucumber 1st and fold over, then fold the other end over to form a roll. Serve with soy sauce if you are using sushi grade salmon. Smoked salmon has enough flavor without soy sauce.

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