These Salmon Sushi Rolls are a light, refreshing, and keto-friendly way to enjoy sushi without rice. They're rolled with smoked salmon, avocado, and cream cheese, then served with a crisp marinated cucumber salad that brings brightness to every bite.
This recipe comes straight from my cookbook, The Pescatarian Keto (affiliate link), where I share delicious low carb recipes designed for anyone who follows the pescatarian diet and wants to keep things low carb and healthy. If you've tried my Old Bay Shrimp Boil or Greek Salmon Salad, this is another recipe that makes a beautiful addition to your table.
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Why You'll Love Salmon Sushi Rolls
- Low carb and keto friendly: made without rice, this recipe keeps carbs in check while staying filling.
- Fresh and flavorful: the marinated cucumber salad adds a tangy crunch that balances the creamy salmon rolls.
- Perfect for entertaining: elegant, make ahead friendly and paird with a fresh side dish for serving.
Key Ingredients
- Smoked salmon: the "wrapper" of the roll, adding smoky flavor and healthy fats.
- Avocado: adds creamy texture and pairs perfectly with the salmon.
- Cream cheese: smooth, rich, and holds the roll together.
- Cucumber and Red onion: marinated for a crisp tangy salad that doubles as a garnish.
- Unseasoned rice wine vinegar and coconut aminos: create the flavorful marinade for the cucumber salad.
Ingredient Substitutions
- Smoked salmon: use fresh sushi-grade salmon or thinly sliced ahi tuna.
- Cream cheese: use goat cheese or dairy free cream cheese (for paleo)
- Coconut Aminos: soy sauce or tamari can be substituted.
Variations
- Add shredded carrots or thin bell pepper strips to the filling.
- Top the rolls with a drizzle of spicy mayo and crispy fried onions.
- Wrap the salmon rolls in nori sheets for extra sushi flair.
Top Tips
- Marinate the cucumbers and onions long enough for them to soften slightly and soak up flavor.
- Spread softened cream cheese gently so the salmon doesn't tear.
- Chill the rolls at least 4 hours before slicing for best results.
Storing and Serving
To store: keep rolls and cucumber salad refrigerated in separate containers for up to 2 days.
Serve With...
To serve: slice rolls and arrange on a platter with the cucumber salad spooned on the side or sprinkled on top for garnish. They are also delicious alongside my grilled bok choy recipe.
Related Recipes
If you love these Salmon Sushi Rolls with cucumber salad, you'll may also want to try:
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📖 Recipe
Salmon Sushi Rolls
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Ingredients
- ½ cup unseasoned rice wine vinegar
- 1 tablespoons chopped cilantro
- 1 teaspoon coconut aminos
- ⅛ teaspoon red pepper flakes
- 1 small english cucumber cut into 3" long strips
- ½ small red onion thinly sliced
- 8 ounces smoked salmon
- 1 avocado sliced
- 2 ounces full fat cream cheese room temperature
Instructions
- In a medium saucepan, combine the vinegar, cilantro,coconut aminos, and red pepper flakes over medium-high heat, stirring constantly until it comes to a boil.
- As soon as the vinegar mixture comes to a boil, reduce the heat and simmer for 5 minutes. Remove from the heat and pour into a separate bowl to cool.
- Once cool, add the cucumber and red onion. Marinate for 30 minutes. The cucumber and onions will be slightly softened.
- Press a few pieces of the smoked salmon together to form a long strip about 7-inches-long and 3-inches-wide. Gently spread the cream cheese over top of the salmon.
- At the bottom of the salmon strip, place 1 slice of avocado and about 2 tablespoons of the cucumber-onion mixture. Carefully roll the salmon strip forward, enclosing the fillings. Place on a plate and repeat with the remaining salmon. Place the salmon rolls in the refrigerator for 4 hours to set.
- Chop the remaining cucumber and onion into small pieces. Cut the salmon rolls into 1-inch slices and serve with cucumber mixture to garnish.
Notes
Tips and Substitutions
- Be sure the salmon is cold before pressing it into a strip.
- If needed, before rolling, place the cream cheese coated salmon in the fridge to chill.If it is too warm, it will be difficult to neatly roll it up with the filling.
- Make sure the cream cheese is spreadable before putting on the salmon.
- Use the parchment paper to help roll the salmon sushi roll tight.
- Substitute the cucumber relish for capers and shaved asparagus.
- Sprinkle black and white sesame seeds or everything bagel seasoning over top.
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