Cucumber sushi with avocado and smoked salmon is fresh, creamy, and light. Thin cucumber slices replace rice for a crisp, cool bite, while cream cheese and avocado add soft, rich layers. The smoked salmon brings savory depth and a slight saltiness that balances the bright cucumber. This recipe is fast, no-cook, and perfect for a simple lunch, appetizer, or brunch plate. Serve with a squeeze of lemon or a sprinkle of sesame seeds for a bright finish. If you like quick, savory rolls, you might also enjoy smoked sausage recipes with pasta and broccoli for another easy menu idea.
Why You’ll Love This Cucumber Sushi with Avocado and Smoked Salmon
- No rice means less prep and a lighter dish that still feels satisfying.
- Crunchy cucumber and silky avocado create a pleasing contrast in every bite.
- Cream cheese adds a mild tang that complements the smoky salmon.
- Ready in minutes — great for weeknights, parties, or last-minute guests.
- Gluten-free and low-carb naturally, with easy swaps for special diets.
- Easy to customize: lemon, seeds, or herbs let you change the flavor fast.
- Portable and elegant — serve on a platter or pack for a picnic.
- Makes a bright, colorful appetizer that looks restaurant-ready with little effort.
What Is Cucumber Sushi with Avocado and Smoked Salmon?
Cucumber sushi with avocado and smoked salmon is a fresh take on sushi that uses long, thin cucumber slices as the roll wrapper instead of rice and seaweed. The texture mixes crisp cucumber, smooth cream cheese, creamy avocado, and tender smoked salmon. Taste-wise it’s bright and mild — cucumber keeps it cool, cream cheese and avocado add richness, and smoked salmon brings a smoky, savory note. There’s no cooking involved; the method is assembly-focused and fast. The vibe fits casual weeknights, light lunches, elegant appetizers for guests, or a modern brunch plate.
Ingredients for Cucumber Sushi with Avocado and Smoked Salmon
For the Base
- 2 cucumbers
For the Filling
- Plain cream cheese
- Sliced avocado
- Smoked salmon
Optional Finishes
- Lemon (optional)
- Sesame seeds (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Cucumbers: English or Persian cucumbers work best because they are long and thin with fewer seeds. If using garden cucumbers, peel and remove seeds if large.
- Cream cheese: Use light cream cheese for lower calories, or a whipped variety to spread more thinly. For dairy-free, try a soft vegan cream cheese as an optional swap.
- Avocado: Choose ripe but firm avocados so they hold shape when sliced. If avocados are overripe, chill them first to make slicing easier.
- Smoked salmon: Use good-quality smoked salmon or lox. If you prefer cooked fish, thin slices of cooked salmon can work, but smoked salmon is the classic choice.
- Lemon and sesame seeds are optional. Swap lemon for a light drizzle of rice vinegar if you want a milder tang. Use black sesame seeds for visual contrast.
Step-by-Step Instructions
Step 1 – Prepare the cucumbers
Trim the ends and wash the cucumbers. Using a vegetable peeler or mandoline, slice each cucumber lengthwise into long, thin strips about 1/16–1/8 inch thick. Aim for flexible, wide slices that you can roll without breaking.
Visual cue: The slices should bend slightly without snapping.
Step 2 – Lay the cucumber on a mat
Lay a sushi mat or a sheet of plastic wrap flat on your work surface. Arrange the cucumber slices on the mat in a single layer, overlapping slightly so they form a long rectangle that will roll easily.
Step 3 – Spread the cream cheese
Use a small spatula or the back of a spoon to spread a thin, even layer of plain cream cheese over the cucumber slices. Keep the spread toward the side closest to you, leaving the top edge clear so the roll seals.
Step 4 – Add avocado and smoked salmon
Place sliced avocado in a line across the cream cheese, followed by slices of smoked salmon. Keep the filling level and centered so the roll forms evenly.
Step 5 – Roll and seal
Firmly roll the cucumber from the bottom edge up, using the mat or plastic wrap to guide and tighten the roll. Press gently to seal the seam and shape the roll into a neat cylinder.
Step 6 – Slice and finish
Use a sharp knife to slice the roll into bite-sized pieces. Wipe the knife with a damp towel between cuts for clean edges. Optional: squeeze a little lemon over the rolls and sprinkle sesame seeds before serving.
Pro cue: Chill the whole roll for 5–10 minutes before slicing to help it hold its shape.
Pro Tips for Success
- Use a sharp peeler or mandoline to get thin, even cucumber slices. Thick slices are hard to roll.
- Work quickly with avocado to avoid browning; press lemon lightly if you want to slow oxidation.
- Spread cream cheese thinly to keep the roll light and to boost adhesion between layers.
- Chill briefly before slicing to maintain clean, even pieces and prevent squishing.
- Clean your knife between cuts and use a gentle slicing motion rather than sawing.
- If a cucumber slice tears, overlap another slice to patch it and continue rolling.
- Taste the smoked salmon before adding salt — it is often salty enough on its own.
- Keep ingredients cold; chilled fillings make neater rolls.
Flavor Variations
- Optional: Spicy kick — add a thin line of sriracha or a smear of wasabi-mayo across the cream cheese.
- Optional: Herb lift — add fresh dill or chives under the smoked salmon for herbal brightness.
- Optional: Citrus twist — swap lemon for thin strips of grapefruit or yuzu zest for a brighter note.
- Optional: Crunch layer — add thin matchstick carrots or cucumber seeds removed and sliced for a crunch element.
- Optional: Sesame oil dash — brush a tiny amount of toasted sesame oil on the cucumber before rolling for a nutty hint.
- Optional: Vegan roll — use vegan cream cheese and omit the salmon; add marinated smoked carrots or tomato for a smoky edge.
Serving Suggestions
- Serve on a long tray lined with greens for a modern party platter.
- Offer dipping options like soy sauce, tamari for gluten-free, or a light ponzu.
- Pair with a simple seaweed salad or pickled ginger to mimic sushi sides.
- Make small skewers by alternating rolls and cucumber slices on toothpicks for finger food.
- Serve as a light lunch with a side of mixed greens and lemon vinaigrette.
- Bring to picnics packed in a chilled container; place a damp paper towel over the rolls to keep them fresh.
Make-Ahead, Storage & Reheating
- Make-ahead: You can slice cucumbers and prepare avocado and salmon up to 1 hour ahead. Keep components cold and assemble right before serving for best texture.
- Storage duration: Store assembled rolls in an airtight container in the fridge for up to 24 hours. They are best the same day.
- Reheating: Do not reheat — this is a fresh, no-heat dish. If you need warm elements, serve the rolls with a warm side rather than heating the rolls themselves.
- Texture note: The cucumber will release moisture over time and the roll can become slightly soggy. Store on paper towels and separate layers to reduce moisture contact.
Storage and Freezing Instructions
- Freezing not recommended. Cucumber and avocado become watery and lose texture after freezing and thawing.
- To store fresh: keep components separate. Wrap avocado tightly in plastic or keep with a little lemon to slow browning. Store smoked salmon in its original packaging or wrapped tightly.
- If you must store assembled rolls beyond a day, place a small absorbent paper towel under them in the container to reduce moisture buildup and change the towel if it becomes damp.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
150 | 8 g | 6 g | 11 g | 2 g | 420 mg
Estimates vary by brands and portions.
FAQ About Cucumber Sushi with Avocado and Smoked Salmon
Q: Why are my cucumber slices breaking when I roll?
A: They may be too thick or not flexible. Use a sharper peeler or mandoline and slice thinner, or trim the edges for more pliable strips.
Q: My avocado browns quickly. How can I stop that?
A: Use just-ripe avocados and slice right before assembling. A light squeeze of lemon on the avocado slows oxidation.
Q: Can I use anything instead of cream cheese?
A: Yes — whipped cream cheese or vegan soft cheese are good swaps. Plain Greek yogurt is too loose to hold the roll shape.
Q: How do I keep the roll from falling apart?
A: Press firmly while rolling and chill the assembled roll 5–10 minutes before slicing to help it set.
Q: Is smoked salmon safe to serve without cooking?
A: Yes, smoked salmon (lox) is cured and ready to eat. Store it cold and follow package use-by dates.
Q: Can I make these gluten-free?
A: Yes — the recipe is naturally gluten-free as written. Just check optional dips or seeds for cross-contamination.
TastyInspo Notes
- Slice rolls on a damp cutting board to avoid slipping and help clean cuts.
- For even slices, wipe your knife clean between cuts with a damp cloth.
- Plate rolls with alternating colors: arrange pieces with visible avocado and salmon faces forward.
- Use sesame seeds as a final garnish to add visual contrast and a slight crunch.
- A very light brush of lemon juice across the top brightens flavors and adds shine.
- Keep part of the roll unsliced if you want a showpiece for the table and slice as guests help themselves.
Troubleshooting
- Problem: Rolls are bland. Fix: Add a small squeeze of lemon or a pinch of flaky salt to each piece.
- Problem: Rolls are soggy. Fix: Assemble just before serving and use paper towels to absorb excess moisture in storage.
- Problem: Avocado falls out when slicing. Fix: Chill the roll for 5–10 minutes before slicing and use a sharp knife.
- Problem: Cucumber tears while rolling. Fix: Overlap more slices at the seam or use a wider strip for a sturdier wrap.
- Problem: Salmon too salty. Fix: Rinse lightly and pat dry, or balance with extra avocado and a squeeze of lemon.
- Problem: Uneven rolls. Fix: Keep filling centered and roll gently but firmly using the mat or plastic wrap to shape.
Final Thoughts
This cucumber sushi with avocado and smoked salmon is a quick, fresh, and elegant dish that comes together in minutes and delivers great texture and flavor. It’s flexible for many occasions, easy to customize, and a reliable go-to when you want a light, no-cook option that looks and tastes special. For more smoked salmon roll ideas and inspiration, see Smoked Salmon Sushi Rolls – Tastefulventure.
Cucumber Sushi with Avocado and Smoked Salmon
Ingredients
For the Base
- 2 pieces Cucumbers English or Persian cucumbers are preferred.
For the Filling
- 1 cup Plain cream cheese Use light cream cheese or a whipped variety for lower calories.
- 1 cup Sliced avocado Choose ripe but firm avocados.
- 4 oz Smoked salmon Use good-quality smoked salmon or lox.
Optional Finishes
- 1 piece Lemon (optional) For a bright finish.
- 1 tbsp Sesame seeds (optional) For garnish.
Instructions
Preparation
- Trim the ends and wash the cucumbers. Using a vegetable peeler or mandoline, slice each cucumber lengthwise into long, thin strips about 1/16–1/8 inch thick.
- Lay a sushi mat or sheet of plastic wrap flat on your work surface. Arrange the cucumber slices on the mat in a single layer, overlapping slightly.
- Use a small spatula or the back of a spoon to spread a thin, even layer of plain cream cheese over the cucumber slices.
- Place sliced avocado in a line across the cream cheese, followed by slices of smoked salmon.
- Firmly roll the cucumber from the bottom edge up, using the mat or plastic wrap to guide and tighten the roll.
- Use a sharp knife to slice the roll into bite-sized pieces. Optionally, squeeze lemon over the rolls and sprinkle sesame seeds before serving.
