Gingered salmon rolls

This article has not been rated yet.


25 min


36 to 45 rolls


  • 1 English cucumber
  • 3 green onions , minced
  • 1/2 cup finely chopped pickled ginger
  • 1/2 cup finely chopped fresh cilantro
  • 12 to 15 large, thin slices smoked salmon , about 250 g to 375 g
  • 2 tsp black or white sesame seeds , or 1 tsp each (optional)
  • 2 limes
  • 1/4 cup soy sauce


  • Trim off and discard skinny ends from cucumber. Slice cucumber in half lengthwise. Scoop out and discard seeds. Diagonally slice each half into 3/4-inch- (2-cm-) wide pieces. In a small bowl, stir onions with ginger and half of coriander. Press about 1 scant teaspoon (4 mL) mixture into hollow of each cucumber piece.
  • Cut each salmon slice lengthwise into thirds to make long thin strips. Wrap a salmon strip around middle of each cucumber piece, covering ginger mixture. Where salmon strip overlaps itself, squeeze gently to help it stick together. Arrange rolls on a large tray. Press a few sesame seeds, if using, onto top of each roll.
  • Squeeze 1/3 cup (75 mL) juice from limes into a small decorative bowl. Stir in soy sauce and remaining coriander. Serve as a dipping sauce with salmon rolls. Serve immediately or cover with plastic wrap and refrigerate up to 4 hours.

Nutrition (per serving)

  • Calories
  • 13,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 0.6 g,
  • Fat
  • 0.4 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 119 mg.

It’s simplicity at its best. For a quick appetizer, wrap long skinny slices of smoked salmon around pieces of hollowed-out cucumber with a gingery surprise in the centre.

Salmon strip trick

If some of salmon strips aren’t long enough to completely wrap around cucumber pieces, slice into smaller strips, then drape across cucumber, covering filling.