These keto smoked salmon sushi rolls are the perfect way to fix that sushi craving on a low carb diet! With tender and salty smoked salmon, crunchy cucumber, creamy avocado, and tangy cream cheese, this recipe comes together quickly and is loaded with flavor.
Prep 15 minutesminutes
Cook 15 minutesminutes
Chill Time 30 minutesminutes
Total 1 hourhour
Recipe Makes (Approximate): 16pieces
Equipment
Plastic wrap
Sharp knife
Ingredients
Black and white sesame seeds(for garnish)
8ouncessmoked salmon(thinly sliced, cold)
2ouncesPhiladelphia cream cheese(cut into sticks)
½cucumber(medium, peeled, cut into matchsticks)
½avocado(sliced)
soy sauce or tamari(optional, for dipping)
Instructions
Cover a flat work surface with a large sheet of plastic wrap and sprinkle with sesame seeds.
Arrange slices of salmon on plastic wrap, overlapping to create a rectangle approximately 6 inches wide by 12 inches long. Longest sides should face you.
Gently line cream cheese, avocado slices, and cucumber sticks on top of salmon, being careful not to dislodge any pieces. Line should start approximately ½-inch from edge of salmon.
Slowly roll salmon tightly around filling. Use plastic wrap as a guide, but don't roll plastic into the sushi roll.
Wrap tightly in plastic wrap. Refrigerate at least 30 minutes, until firm.
Using a sharp knife, cut salmon roll into 16 half-inch-thick pieces. Serve with soy sauce for dipping.
Recipe Notes
Make it Gluten Free: Use tamari or a gluten-free soy sauce.
Recipe yields approximately 16 1/2-inch thick pieces of sushi. A serving can be as many pieces as you want. Nutritional values shown reflect information for one piece of sushi, using Philadelphia brand cream cheese. Macros may vary slightly depending on the specific brands of ingredients used.