Salmon Cucumber Rolls (gluten and grain free)

I LOVE sushi. LOVE it. I've never made it myself and I don't know if I want to. There's something mysterious and magical about sushi that I don't want to ruin by attempting to make on my own. Some things are best left to the professionals....

I have wanted to try some sushi-ish recipes, and Friday night "girl's night" was the perfect opportunity to do some experimentation. I'll admit, these beauties are a bit time consuming to make, but totally worth it. They are an excellent appetizer or snack for a party, or for yourself. (My girl's night ended up being cancelled, so I ate them all myself!)


Salmon Cucumber Rolls

Serves: 9-12 rolls

Time: 1 hour


  • 2 large organic cucumbers
  • 1 rip avocado
  • 2 cloves garlic
  • sprinkle of salt
  • 1/2 cup fresh cilantro
  • 2 large carrots
  • 2-4 oz wild smoked salmon
  • Sesame seeds for topping


  1. Blend the avocado, garlic, and salt in a food processor or blender until you have a smooth puree. Place in fridge to cool
  2. Using a carrot peeler, peel the carrots and throw away the skin. Use the peeling to slice the carrots into thin shreds. This is time consuming, but it also the carrots to bend easily into the rolls. 
  3. Use the carrot peeler to create thin strips of cucumber. I find this works best if you hold one end of the cucumber and press down hard with the peeler as you drag it across.
  4. Lay the strips of cucumber out on a plate. Layer each one with avocado puree, carrot, and fresh cilantro.
  5. Roll the cucumber into a tight spiral, being careful to keep everything inside. Top with a slice of salmon and sprinkle with sesame seeds. If you put the salmon slice over the the end of the roll, it helps keep it together.

Serve as is, or dip in soy sauce, wasabi, or sriracha.