I love going out for sushi. I love everything about it; the chopsticks, the small portions, and the artistic way it’s all plated. The biggest downside: it can get expensive. Occasionally I get the urge to to try to create something sushi-like at home. These Salmon Salad rolls are fairly easy to make, and with just a few ingredients. I know, I know, it’s not real sushi, but it’s an easy and affordable way to have a sushi-like experience at home any day of the week.
Prep time: 15 minutes
Serves: approx 3
1 can of salmon (I used the Kirkland brand)
1/3 cup celery, finely diced
1 Tablespoon onion, finely diced
1/3 cup Paleo mayo (I used Primal Kitchen Foods Avocado Oil Mayo)
1 Teaspoon of Dijon mustard (I used Annie’s)
Salt and Pepper (a few dashes, to taste)
1 carrot, cut into 6 long matchsticks
1/2 cup sprouts (I used the longer, sunflower sprouts)
1) Combine the first 5 ingredients in a small bowl. Use a fork to break up salmon and combine well with the other ingredients. Add salt & pepper.
2) Peel cucumber to preference (I left part of the skin on), then cut off the ends of the cucumber and cut in half.
3) Scrape out the seeds using an apple corer (or a butter knife would work as well).
4) Add the sprouts inside one of the halved cucumber, then slide in 2 matchstick carrots to cover up the sprouts (and help the salmon salad to easily slide into the cucumber). Note: don’t worry about spouts or carrots hanging out, that’s how you get your decorative front position slice.
5) Scoop salmon salad into a ziploc bag (or pastry bag) and cut off a small opening at the corner (big enough for the salmon salad to pass though, but not bigger than the cucumber hole).
6) Squeeze salmon salad into cucumber opening, opposite side of the carrots until the salmon salad fills the cucumber half. Note: you may need to use a small spoon or butter knife to push down the salmon salad.
7) Slice up the cucumber into about five or six 1/2 inch slices (I used a wavy slicer, but any sharp knife will work)
8) Repeat until all cucumber halves are filled.
This recipe serves 3, but you can also make using just one cucumber and have salmon salad leftovers (mmm, mmm).