Shared by DeniseM
I passed by a sushi restaurant and thought to myself, "I need to make some sushi!" I have used cauliflower rice in the past and like it in sushi rolls, but this recipe has no rice. It was excellent, and I made a dipping sauce with soy sauce and chili garlic paste with a sprinkle of red chili flakes on top. Then, for the other sauce, I used G Hughes Miso Dipping Sauce. It was delicious.
Strip that cucumber!
I took an English cucumber and used a veggie peeler to make long strips. I placed the strips overlapping on a sheet of plastic wrap. Make the strips as wide as possible. I used almost the whole cucumber and made a couple of layers because the strips were thin. I stopped peeling the cucumber when I reached the seeds. You can use the rest of the cucumber in some salad.
Take some paper towels and blot the moisture out of the cucumber as much as possible.
Add cream cheese, bacon, and more toppings!
I then spread about 6 ounces of room-temperature cream cheese over the cucumber strips. And bacon is not a truly authentic sushi ingredient, I don’t think, but I added four strips to add some crunch.
Then I covered everything about 1/4 of the way up with smoked salmon. You want to be careful and not overstuff.
Next, I sliced a small avocado and placed the slices on the next row.
You're on a roll!
Then, to roll things up, pick up the plastic wrap and roll the sushi. I should have rolled mine tighter. So try to create as compact of a roll as possible. With the plastic, move the sushi until you reach the end. You can put it in the fridge wrapped in plastic wrap or slice it into individual slices and sprinkle it with sesame seeds, rice seasoning, or Everything Bagel Seasoning.
Serve with a Sauce
Serve with the soy sauce mixture or a sriracha mayo or any other sauce you like.
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