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Quick & Easy Asian Cucumber Salmon Rolls

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Ingredients

Adjust Servings:
4 tablespoons kewpie japanese mayonnaise
1/4 teaspoon wasabi paste (to taste)
1 teaspoon dill, chopped (plus more for garnish)
1/2 large english cucumber, washed and thinly sliced
8 1/2 ounces smoked salmon, thinly sliced (or as needed)
40 small piece pickled ginger

Nutritional information

16.1
Calories
5 g
Calories From Fat
0.6 g
Total Fat
0.1 g
Saturated Fat
2.9 mg
Cholesterol
100.5 mg
Sodium
0.3 g
Carbs
0 g
Dietary Fiber
0.1 g
Sugars
2.4 g
Protein
406g
Serving Size

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Quick & Easy Asian Cucumber Salmon Rolls

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    Cuisine:

      Extremely quick and easy to make, these are great hors d'oeuvre to serve at your next party!
      VIDEO https://youtu.be/DMgBU48OvEM

      • 35 min
      • Serves 3
      • Easy

      Ingredients

      Directions

      Share

      Quick & Easy Asian Cucumber Salmon Rolls, Extremely quick and easy to make, these are great hors d’oeuvre to serve at your next party! VIDEO be/DMgBU48OvEM, Extremely quick and easy to make, these are great hors d’oeuvre to serve at your next party! VIDEO be/DMgBU48OvEM


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      Steps

      1
      Done

      In a Small Bowl, Combine Mayo and Wasabi Paste. Stir Well Before Adding 1 Teaspoons Dill; Mix Well and Set Aside.

      2
      Done

      Leaving the Skin on, Cut Cucumber in Half and Then Each Half Lengthwise. Using a Mandolin, Slice the Cucumber as Thin as Possible. Add a Thin Slice of Smoked Salmon, Slightly Smaller Than the Cucumber on Top. Spread a Thin Layer of Dressing on the Fish. Add a Couple Pieces of Pickled Ginger.

      3
      Done

      Roll Up Cucumber Starting on the Pickled Ginger End. Place Each Roll on a Serving Plate and Garnish With Fresh Dill Sprigs. Serve Immediately.

      4
      Done

      Note: Depending on the Size of Your Cuke and How Thick You Slice It, You Should Get Between 8 to 10 Slices Per Quarter Section.

      Avatar Of Esme Mcguire

      Esme Mcguire

      Spice whisperer creating dishes that are both bold and balanced in flavor.

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