Cucumber Roll Recipe

Prepare cucumbers

Wash cucumbers. Trim 1/4 inch off each end. Using a vegetable peeler or mandoline set to a thin setting, slice lengthwise into long thin ribbons (approximately 6–8 inches long). Aim for flexible ribbons about 1–2 mm thick so they will roll without breaking. Reserve extra ribbons for overlapping if needed.

Prepare seasoned rice

In a small bowl, stir together rice vinegar, sugar, and salt until dissolved. While the cooked sushi rice is still slightly warm, gently fold in the vinegar mixture until evenly distributed. Taste and adjust seasoning. Let rice cool to slightly warm (not hot).

Make cream cheese filling

In a bowl, soften cream cheese with a fork until smooth. Stir in chopped dill and half the julienned green onions. If using smoked salmon, finely chop half (2 oz) and fold into the cream cheese for a salmon-cream mixture; reserve remaining salmon for layering.

Assemble rolls

Lay a sheet of plastic wrap on a work surface (or a bamboo mat covered with plastic wrap). Place 2–3 cucumber ribbons side-by-side, slightly overlapping, to form a rectangle about 3 inches wide and as long as your ribbons. Spread a thin, even layer (about 1–2 tablespoons) of the cream cheese mixture along the near edge of the cucumber rectangle. Top the cream cheese with a thin line of sushi rice (about 2–3 tablespoons), pressing gently to compact but not smash the rice. Add a few strips of avocado, a strip or two of smoked salmon (if using), and a sprinkle of remaining julienned green onion. Leave the far edge of the cucumber free to seal the roll.

Roll and chill

Using the plastic wrap to help lift, tightly roll the cucumber away from you, encasing the fillings and creating a compact roll. Press gently to seal. Repeat until all ribbons and fillings are used. Place finished rolls seam-side down and chill in the refrigerator for 10–15 minutes to firm up.

Slice and finish

Remove plastic wrap. With a very sharp knife moistened with water (wipe between cuts), slice rolls into 6–8 pieces each (depending on length). Arrange on a platter. Sprinkle toasted sesame seeds and remaining chopped dill over the top. Serve with soy sauce/tamari and optional wasabi or spicy mayo.

If using a bamboo mat, wrap it in plastic wrap before assembling so the cucumber doesn't stick. Toast sesame seeds in a small dry skillet over medium heat, stirring, until fragrant and lightly browned (30–60 seconds). Keep the knife damp and clean between cuts for neat slices.