Cucumber Rolls with Cream Cheese – Two Ways: Smoked Salmon and Fried Shrimp

Steps

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1. 1
   Prepare the cucumber by trimming both ends, then use a vegetable peeler or mandoline to slice it into very thin, even sheets.
   ▶ ≈0:06
2. 2
   Lay the cucumber slices on paper towels to dry. Meanwhile, halve the avocado and slice it thinly.
   ▶ ≈0:28
3. 3
   Lay cucumber slices on parchment paper in slightly overlapping rows to form a solid base. Dab dry any excess moisture with paper towel.
   ▶ ≈0:56
4. 4
   Spread a layer of cream cheese over the cucumber base, then distribute a thin layer of cooked rice.
   ▶ ≈1:19
5. 5
   Layer avocado slices, shredded carrot, and your protein of choice: smoked salmon for version one, or fried shrimp for version two.
   ▶ ≈1:38
6. 6
   Using the parchment paper as a guide, roll tightly into a log, keeping the edges sealed.
   ▶ ≈2:05
7. 7
   Chill briefly if desired to firm up the roll. Slice with a sharp knife into rounds, cutting through the centre of a fresh cucumber sheet each time to keep the roll intact.
   ▶ ≈2:34
8. 8
   For the shrimp version: dip shrimp in beaten egg, then coat with breadcrumbs. Deep-fry in oil for 3–4 minutes until golden, turning halfway through.
   ▶ ≈2:45
9. 9
   For the second roll, repeat the cucumber, cream cheese and rice layers, then add avocado, carrot and fried shrimp.
   ▶ ≈3:14
10. 10
    Make the sauce by mixing 1 teaspoon mayonnaise with a splash of soy sauce. Spread over the roll, then roll tightly and slice into rounds.
    ▶ ≈3:31