Why You’ll Love Salmon Cucumber Rolls Recipe

I enjoy this recipe because it’s incredibly quick to prepare, and I can make it for breakfast, lunch, or a snack without any fuss. I appreciate that it uses minimal ingredients yet feels fresh and satisfying. I also like that it’s naturally low-carb and easily customizable with different spreads or fillings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

10 slices English cucumber
3 slices smoked salmon
1 tablespoon cream cheese, Boursin is my choice

Directions

1. I peel the top of the cucumber until it becomes even, then I use a Y-peeler or potato peeler to make long, thin strips.

2. I arrange the strips on a paper towel, letting them slightly overlap since cucumbers hold a lot of moisture.

3. I pat them dry with another paper towel to remove excess water.

4. I spread a thin layer of Boursin (shallot and chive) or regular cream cheese across the strips and lay two to three slices of smoked salmon on top.

5. I gently roll everything up and slice into bite-size pieces. Sometimes I secure the roll with toothpicks before cutting for neater pieces.

6. I serve immediately and enjoy the fresh, sushi-like flavors.

Servings and Timing

Makes: 1 serving
Prep Time: 15 minutes
Total Time: 15 minutes

Variations

I like switching things up depending on my mood. Instead of herbed cream cheese, I sometimes use regular cream cheese, spicy mayo, tzatziki, hummus, or ranch. I also enjoy adding thinly sliced avocado, fresh herbs, or a sprinkle of sesame seeds for extra flavor. If I want more protein, I add an extra slice of smoked salmon inside the roll.

Storage/Reheating

I prefer eating these rolls right after preparing them, as cucumbers release moisture quickly. If I need to store them, I keep them in an airtight container lined with paper towels for up to 24 hours. These rolls do not require reheating and should be enjoyed chilled.

FAQs

Can I make these rolls ahead of time?

I can assemble them a few hours ahead, but I keep them chilled and wrapped to prevent moisture from making them soggy.

Can I use regular cucumbers instead of English cucumbers?

I can, but I find English cucumbers work better because they are less watery and have thinner skin.

Can I swap the smoked salmon for another protein?

Yes, I sometimes use cooked shrimp, crab, or even turkey slices.

What other spreads work well?

I enjoy using tzatziki, spicy mayo, hummus, or ranch for different flavor profiles.

How do I prevent the rolls from falling apart?

I roll tightly and often use toothpicks to secure the roll before slicing.

Can I add rice to make this more like sushi?

I could, but the cucumber slices may not hold up well with heavier fillings. Keeping it light works best.

Can I make this dairy-free?

Yes, I use a dairy-free cream cheese or spread, and it works perfectly.

How thin should the cucumber slices be?

I make them as thin as possible using a peeler so the rolls stay flexible and easy to roll.

What type of smoked salmon works best?

I like using cold-smoked salmon because it’s soft and easy to roll, but hot-smoked can work if sliced thinly.

Can I season the cucumber?

Yes, I sometimes sprinkle a little salt, pepper, or everything bagel seasoning before rolling.

Conclusion

I love how simple, fresh, and versatile these salmon cucumber rolls are. They make a perfect quick meal or snack, and I can personalize them with different spreads or add-ins every time. This recipe is one I return to often because it delivers big flavor with minimal effort.