A fun spin on a classic sushi roll! These easy salmon roll ups are filled with lemony cream cheese, creamy avocado and fresh cucumber slices and rolled in everything but the bagel seasoning!
Quick, what’s one thing you’ve missed the most during this pandemic? Mine? Going out to eat…or more specifically going out for sushi. Soo I’ve finally figured out a way to make my own sushi-ish meal at home with these easy smoked salmon sushi roll ups! They’re light and refreshing, super creamy and perfect for whenever you want a quick meal, snack or appetizer! (Plus they’re amazing with my homemade citrus soy sauce too!)
- Smoked salmon: Adds a sweet smokiness to your rolls that pairs so well with the rest of your flavors! (A lot of people also associate smoked salmon with lox but THEY ARE DIFFERENT! Smoked salmon is usually sweeter while lox is more on the salty side. Depending on which one your prefer, you can use either for this recipe.)
- Whipped cream cheese: I love using whipped cream cheese for this recipe because because it’s already light and airy so no additional whipping is required. (Plus it adds a little extra creaminess to your roll too!)
- Cucumbers: Adds freshness and a little bit of crunch! (You can use regular or Persian cucumbers for this, just make sure they’re firm when you cut them. You’ll also want to cut your cucumbers not bigger than ¼ – ½ inch thick.)
- Avocado: Adds even more creaminess to your roll and some healthy fats too! (Look for avocados that give slightly when you squeeze them. You’ll also want to cut these no bigger than a ½ inch thick.)
- Fresh lemons: Adds a burst of tang and really helps to brighten up your dish. (Because we’re using the juice and zest, make sure to use lemons that have a bright yellow peel and aren’t dull or wrinkly.)
- Green onion: Compliments your flavors and pairs so well with your cream cheese. (You can also use chives instead too!)
- Everything But the Bagel seasoning (EBTB): This really takes the flavor of your salmon roll to a whole other level! (You can usually find this seasoning in the spice section at most grocery stores. If you don’t like EBTB then you can also use white and black sesame seeds instead.)
- Citrus soy sauce: See my recipe below. (You can also use regular soy sauce too for dipping or leave them plain.)
Can I make these dairy free?
Absolutely! Just swap out the cream cheese for you favorite dairy free cheese! (I would reccommend using an electric mixer to blender the cream cheese mixture together. It makes it much more light anf fluffy.)
How to make smoked salmon sushi roll ups
- Lay a large piece of plastic wrap on the counter and sprinkle it with your EBTB seasoning.
- Then layer your smoked salmon pieces over the seasoning to form a small rectangle. (I’ll usually make my salmon layer 2 slices thick.)
- Next, mix your cream cheese, green onion, lemon juice and lemon zest together and spread it over the salmon. Then place your sliced avocado and cucumber strips in the center of your rectangle. Very carefully, use the plastic wrap to help roll the salmon over your avocado and cucumber and continue rolling until you reach the other side.
- Then place your salmon roll in the freezer for 10-15 minutes to firm up a bit. (This also makes it easier to cut too!) When you’re ready, take the roll out of the freezer, slice it and serve immediately with your dipping sauce.
How to make an easy citrus soy sauce
These roll ups are so good on their own that they really don’t need a sauce. But if you’re like me and are looking for something a little more sushi-like, definitely try them with this sauce! It’s tangy, salty and pairs perfectly with the creaminess of your roll up!
- 2 Tbsp soy sauce (I used reduced sodium)
- 2 Tbsp lemon juice
- 1 Tbsp water
- 1 Tbsp mirin (sweet rice vinegar)
- 1 Tbsp green onon, sliced thin
- Whisk the soy sauce, lemon juice, water and mirin together in a small bowl. Add your green onions and serve immediately with your roll ups.
More recipes you might like:
- Cilantro Lime Shrimp & Avocado Salad
- Easy Shrimp Ceviche
- Spicy Shrimp, Mango & Avocado Salad
- Chipotle Salmon Tacos with Mango Salsa
- Pan Seared Salmon with Lemon Dijon Sauce
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Smoked Salmon Sushi Roll Ups
For the salmon rolls:
- 8 oz smoked salmon
- ½ cup whipped cream cheese*
- 2 Tbsp green onion, finely chopped
- 2 tsp lemon zest
- 1 tsp lemon juice
- ⅓ of a cucumber, sliced into thin strips
- ½ of an avocado, sliced into thin strips
- 1 Tbsp everything but the bagel seasoning (EBTB)
For the lemon-soy dipping sauce:
- 2 Tbsp soy sauce
- 2 Tbsp lemon juice
- 1 Tbsp water
- 1½ tsp mirin
- 1 Tbsp green onion, sliced thin
To make the dipping sauce:
- Stir all of your sauce ingredients together in a small bowl and place it in the fridge while you prepare your salmon rolls.
To make the salmon rolls:
- Lay a large piece of plastic wrap on the counter and sprinkle it with your EBTB seasoning.Then layer your smoked salmon pieces over the seasoning to form a small rectangle. (I'll usually make my salmon layer 2 pieces thick.)
- Next, mix your cream cheese, green onion, lemon juice and lemon zest together and spread it over the salmon. Then place your sliced avocado and cucumber strips in the center of your rectangle. Very carefully, use the plastic wrap to help roll the salmon over your avocado and cucumber and continue rolling until you reach the other side. Place your salmon roll in the freezer for 10-15 minutes to firm up a bit. (This makes it much easier to cut!)
- Once you're ready, take the roll out of the freezer, slice it and serve immediately with your dipping sauce.