Cucumber Roll Recipe

Prepare cucumber ribbons

Wash cucumbers thoroughly. Using a vegetable peeler or mandoline set to a thin setting, slice each cucumber lengthwise into long thin ribbons about 1/16–1/8 inch thick. Rotate cucumber as you work to create even strips until you reach the seedy core; discard the cores or save for another use.

Lay the cucumber ribbons flat on paper towels and sprinkle lightly with the 1 tsp salt. Stack another paper towel on top and press gently to remove excess moisture for 5 minutes. Pat dry. This prevents a soggy roll.

Whisk together rice vinegar and sugar until dissolved; brush or lightly spray a thin film on the cucumber ribbons to add mild tang and help them flex without cracking. Let sit 1 minute before assembling.

Make filling

In a bowl, combine the softened cream cheese and Greek yogurt (or mayonnaise) until smooth. Fold in the chopped dill, sliced chives, and lemon zest. Season with 1/2 tsp black pepper (from garnish section) and taste; adjust salt if needed. The filling should be spreadable but not runny.

If using smoked salmon or deli meat, separate slices and trim to roughly the length of the cucumber ribbons. If using avocado, toss slices with the 1 tsp lemon juice to prevent browning.

Assemble rolls

Work on a clean flat surface. Lay two to three cucumber ribbons overlapping lengthwise to create a sheet roughly 3–4 inches wide. Spread a thin, even layer (about 1–1.5 tbsp) of the cream cheese mixture across the lower two-thirds of the cucumber sheet, leaving the top edge clear to seal. Lay a strip of smoked salmon or turkey and 1–2 slices of avocado (if using) along the bottom edge of the filling.

Beginning at the filled edge, gently but firmly roll the cucumber away from you into a tight cylinder. Use the top unfilled cucumber edge to finish and seal the roll. Repeat to make 12–14 small rolls total (depending on ribbon width and length).

Finish & garnish

Place rolls seam-side down on a serving platter. Sprinkle toasted sesame seeds or everything bagel seasoning on top. Arrange microgreens or baby arugula alongside. Drizzle any remaining lemon juice over the avocado/greens if used and finish with a light grind of the remaining black pepper to taste.

Chill the finished rolls in the refrigerator 10–15 minutes if you want firmer slices. Slice each roll in half or into 1–1.5 inch pieces for bite-sized servings using a sharp knife dipped in water between cuts to prevent sticking.