Inside-out sushi rolls recipe

  • Serves 4 (makes 20)
  • 25 mins to prepare and 10 mins to cook, plus cooling
  • 43 calories / serving
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Swap your nori sheets with cucumber ribbons to make these fresh inside-out sushi rolls. With a slather of cream cheese, smoked salmon and a dash of wasabi paste, these are perfect for pre-dinner nibbles or a creative snack.

  1. Put the rice into a pan with 150ml cold water. Bring to a gentle simmer and cook, part covered, for 10 mins.
  2. When all the water has been absorbed, remove from the heat, cover and rest for 5 mins. Stir in the vinegar, tip onto a plate then put in the fridge to cool fully.
  3. Put the cucumber ribbons on a large board. Dab with kitchen roll to dry a little, then gently spread a little soft cheese along each ribbon. Cut in half widthways. Lay a slice of salmon on each end, leaving about an inch free on one side. Dot a little wasabi onto the salmon followed by a thin, single layer of rice. Roll up from the salmon end.
  4. Whisk the dressing ingredients together and serve with the sushi rolls. Serve immediately. 

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  • Ingredients

  • 50g Thai fragrant long grain rice
  • 1 tsp rice vinegar
  • 1 large cucumber, peeled into 10 ribbons, core discarded
  • 100g soft cheese
  • 200g smoked salmon, sliced
  • 1 tsp wasabi paste
  • For the dipping sauce

  • 3 tbsp light soy sauce
  • ½ tsp freshly grated ginger
  • Energy 180kj 43kcal 2%
  • Fat 2g 3%
  • Saturates 1g 6%
  • Sugars 0g 0%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 2.6g Protein 3.4g Fibre 0.2g

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