Cucumber Rolls (w/ Canned Salmon)

Here’s another easy meal idea that has over 30g of protein and is super delicious !

What you’ll need:

Servings: 1

• 6oz cooked salmon (I used Kirkland canned salmon)

• 1 large English cucumber

• 1 tsp ponzu

• 2oz cream cheese

• 2 green onions (chopped)

• 2 tbsp japanese mauo

• 1 tbsp sriracha

• 1/2 tsp sesame oil

• sesame seeds

• furikake

• unagi sauce

• parchment paper

• AVOCADO SLICES (OPTIONAL)

Instructions:

1. Start off by draining canned salmon and transfer to a mixing bowl .

2. Add ponzu, cream cheese, chopped green onions, and mix well to combine with salmon. Place salmon mixture in the refrigerator to chill while prepping other ingredients .

3. While salmon mixture is chilling, prep dipping sauce by combining japanese mayonnaise, sriracha, and sesame oil . Taste and adjust if needed .

4. Using a vegetable peeler, start to peel your clean cucumber so they look like ribbons . Continue until you hit cucumber seeds .

5. Place a sheet of parchment paper down on a flat surface and start to layer cucumber ribbons vertically (up and down), until it looks like a sheet of cucumber ribbons .

6. Next grab your chilled salmon mixture and spread evenly over the cucumber sheet . (You can add sliced avocado here for extra creaminess). Top with sesame seeds for texture .

7. Gently use parchment paper to gently roll cucumber into a log . Use parchment paper to help shape and mold .

8. Gently slice through the cucumber log to create “sushi rolls”. Garnish with unagi sauce and a sprinkle of furikake .

9. Enjoy right away with dipping sauce on the side !