Geisha salmon rolls

Prep 20 min
Total 20 min
Plus chilling time
Makes 20 rolls



1/2 227-g pkg
spreadable cream cheese
2 tbsp
chopped chives
very ripe avocado, peeled
2 tsp
150 g pkg
wild smoked salmon
2 tbsp
sesame seeds, optional
rice crackers, rice chips, or thin slices of cucumber, optional


  • In a bowl, stir cream cheese with chives. Add avocado and lime juice. Using a fork, mash until mixed. Lay a large sheet of plastic wrap on counter. Arrange 6 salmon slices in centre, overlapping slightly, to form a rectangle. Spread half of avocado mixture over salmon almost to edges.
  • Starting from long edge, gently roll salmon, lifting plastic to help form a log. Don’t wrap plastic into roll. Sprinkle with half of sesame seeds, rolling to coat. Wrap in plastic. Twist ends to tighten roll. Repeat with more plastic wrap and remaining ingredients. Refrigerate until firm, 4 hours or overnight. With a sharp knife, gently slice into thick rounds. Serve on rice chips.


Calories 74, Protein 4 g, Carbohydrates 1 g, Fat 6 g, Fibre 1 g, Sodium 152 mg.
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