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 cucumbers
- 1 carrot
- 2 avocados
- 1 tsp dill, finely shopped
- 1 tsp lemon juice
- 2 tins boneless lemon pepper salmon, drained
- salt and pepper
Using a mandolin or peeler, slice the cucumbers into long, thin strips
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.
Roll the cucumber as firmly as you can and pierce with a tooth pick.
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