Recipe
Naruto Roll
Fresh cucumber ribbons replace traditional nori to wrap silky salmon, creamy avocado, and tangy cream cheese in a refreshing low-carb sushi experience.

Prep time
15 min
Cook time
0 min
Total time
15 min
Servings
2
Net carbs
5.4g
Appliance
No-cook
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Email me a sign-in linkIngredients
What you need
Adjust servings
2 servings- 2 long cucumbers (English or Japanese)
- ½ avocado, thinly sliced
- 4-6 oz raw sushi grade salmon, thinly sliced
- 2-3 oz cream cheese, thinly sliced strips cut in half lengthwise
Instructions
How to cook it
Prep timer
Cooking cue
Cook fish until it flakes easily and reaches about 125F to 130F in the thickest part.
- Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
- 1. Trim the ends from each cucumber, then use a vegetable peeler or mandoline to slice thin lengthwise strips, discarding the outer layer and avoiding the seedy center.
- 2. Arrange the cucumber strips on a cutting board and trim the ends to create uniform lengths.
- 3. Place plastic wrap over a bamboo sushi mat, then layer the cucumber slices on top with each strip overlapping the previous one by half, positioning them perpendicular to the mat's lines.
- 4. Arrange the sliced avocado, salmon, and cream cheese along the bottom edge of the cucumber layer.
- 5. Lift the edge of the mat and roll away from you, applying gentle but firm pressure to keep the roll tight, pulling the plastic wrap away as you roll. Once fully rolled, wrap the plastic around the roll to help it hold its shape, then refrigerate for 1 hour or freeze for 5-10 minutes.
- Cook fish until it flakes easily and reaches about 125F to 130F in the thickest part.
- 6. Unwrap the plastic and use a sharp knife to slice the roll into 6-8 pieces. Garnish with sesame seeds or sriracha and serve with soy sauce and wasabi.
- Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.
Source & attribution
KetoFocus · IMPORTED
Rated 4.7/5 from 21 ratings on KetoFocus. Method rewritten in-house; see source for the publisher's original.