Sushi style lemon salmon rolls (with vegan option)

Try as I might, I have never been able to appreciate sushi. I know that so many love it (including my husband and eldest son!), but for me, it is the cold rice that I can’t get over. However the presentation and other ingredients always look very appealing – so after seeing one of the Masterchef Australia contestants do an eggplant roll the other night, I had the idea to try a similar thing with cucumber.

  • 2 cucumbers20150709_094219
  • 1 carrot
  • 2 avocados
  • 1 tsp dill, finely shopped
  • 1 tsp lemon juice
  • 2 tins boneless lemon pepper salmon, drained
  • salt and pepper
  • toothpicks

Using a mandolin or peeler, slice the cucumbers into long, thin strips

20150709_095359

Mash the avocado and add to it the lemon juice, dill and salt and pepper to taste.

Spread the avocado on to the cucumber.

Sprinkle the salmon on top of the avocado.

Very finely julienne the carrots and lay them at one end of the cucumber, only laying over one side.

20150709_100322

Roll the cucumber as firmly as you can and pierce with a tooth pick.

20150709_101819

Makes about 15. These are best eaten immediately … they go a bit soggy if left for too long.

To make a yummy vegan option, replace the salmon with some chopped cherry tomatoes on top of the carrot before rolling

Enjoy!

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