Asian Cucumber Salmon Rolls
Extremely quick and easy to make, these delicious Asian Cucumber Salmon Rolls are great hors d'oeuvre to serve at your next party!
Ingredients
- 4 tbsp. kewpie Japanese mayonnaise
- 1/4 tsp. wasabi paste, or to taste
- 1 tsp. fresh chopped dill, plus more for garnish tips & tricks
- 1/2 large English cucumber, washed and thinly sliced
- 8 1/2 ounces (250 g) smoked salmon lox or as needed, thinly sliced
- 40 small pieces pickled ginger see Recipe
Directions
- In a small bowl, combine mayo and wasabi paste. Stir well before adding 1 tsp. dill; mix well and set aside.
- Leaving the skin on, cut cucumber in half across and then each half lengthwise. Using a mandolin, slice the cucumber as thin as possible.
- Add a thin slice of smoked salmon, slightly smaller than the cucumber and place it on top. Spread a thin layer of dressing on the fish before adding a couple pieces of pickled ginger at one end.
- Roll up the cucumber, starting on the pickled ginger end, and transfer to a serving plate. Garnish with fresh dill sprigs and serve immediately (*see footnote).
Notes
Footnote: Unfortunately, these cannot be made ahead of time otherwise the cucumber slices will get soggy. Prep everything beforehand and place it in the refrigerator. When ready to serve, it takes just 5 minutes to assemble the rolls.