Ingredients
Equipment
Method
- Wash and dry the cucumbers thoroughly. Using a Y-peeler or sharp vegetable peeler, create thin, translucent lengthwise ribbons from each cucumber. You'll need about 12-16 ribbons total (3-4 per serving). Pat the ribbons completely dry with paper towels to remove excess moisture.
- Lay one cucumber ribbon flat on a clean cutting board. Using a butter knife or small offset spatula, spread about 1 teaspoon of softened cream cheese in a very thin, even layer across the entire ribbon, leaving a half-inch border on the end farthest from you.
- Place 2-3 thin strips of smoked salmon lengthwise along the cream cheese layer, positioning them about one-third of the way from the edge closest to you. Add 2-3 thin avocado slices next to the salmon. Be careful not to overstuff—you should be able to see the cream cheese around the fillings.
- Starting from the edge closest to you (where the filling is), carefully roll the cucumber ribbon away from you, keeping gentle but firm pressure to create a tight cylinder. Roll all the way to the end, using the cream cheese border to help seal the roll. Place seam-side down on a plate and let rest for 2-3 minutes to help it hold together.
- Repeat the rolling process with remaining cucumber ribbons and fillings until you've made 12-16 rolls total.
- Using a very sharp chef's knife, slice each roll into 3-4 bite-sized pieces using a gentle sawing motion. Wipe the blade clean with a damp towel between cuts for the cleanest presentation.
- Arrange the sliced rolls cut-side up on a serving platter. In a small bowl, mix the low-sodium soy sauce with wasabi paste if using. Serve the rolls immediately with the dipping sauce and pickled ginger on the side.
Nutrition
Notes
This recipe is naturally diabetic-friendly with only 4g net carbs per serving. The combination of healthy fats from salmon and avocado, plus quality protein, helps maintain stable blood sugar levels. Cucumbers provide hydration and essential nutrients with minimal carbohydrate impact. For an even lower sodium option, use coconut aminos instead of soy sauce. The recipe is naturally gluten-free when using tamari, and can be made dairy-free by substituting the cream cheese with a plant-based alternative.
