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Wasabi Lime Smoked Salmon and Cucumber Rolls

Ever been to a great sushi restaurant and thought, “I wish I could do that at home?” Trust us, with this recipe you can.
  • Cooking time
  • Prep time10 min
  • ServingsPortions 20
recipe image Wasabi Lime Smoked Salmon and Cucumber Rolls

Ingredients

  • 4 ounces (120 g) smoked salmon
  • 1 tsp. (5 mL) Becel® Buttery Taste margarine*
  • 1 tsp. (5 mL) finely grated lime peel
  • 1/2 tsp. (2 mL) wasabi powder
  • 2 tsp. (10 mL) finely chopped pickled ginger
  • 1 piece (7 cm.) English cucumber, peeled and julienne sliced (3 x 3 x 3.7cm strips)
  • 20 small sprigs fresh dill
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Cut salmon into 20 (7.5 x 2.5 cm) slices; set aside. Blend Becel® Buttery Taste margarine, lime peel, wasabi powder and ginger in small bowl; set aside.
  2. Lay 1 piece smoked salmon on flat surface. Arrange 1 piece sliced cucumber at one end, overhanging both sides of salmon. Arrange dill sprig overhanging 1 side of salmon, then spread a little mixture on other end. Roll salmon tightly around cucumber and dill, using margarine mixture to seal it. Arrange seam-side-down on serving plate. Repeat with remaining ingredients. Refrigerate until ready to serve.
*Becel® Gold in Quebec.