Yield 10 servings Number Of Ingredients 6 Steps:
In a medium bowl, mix together cream cheese, smoked salmon, dill, garlic powder, and black pepper. Using a vegetable peeler or mandoline, peel the cucumbers lengthwise into thin slices. Discard the outer peel. Pat the peeled cucumber slices with paper towels to absorb any excess moisture. Spread a small spoonful of filling over a cucumber slice. Starting from one end, tightly roll the cucumber into a spiral. Repeat with remaining cucumber slices and filling. Enjoy!
Time 25m Yield 1 dozen. Number Of Ingredients 9 Steps:
In a small bowl, combine the cream cheese, horseradish, garlic powder and curry; set aside., With a vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each cucumber slice. Roll up., Arrange salmon on top of rolls; sprinkle lightly with salt and pepper. Garnish with chives.
Time 20m Yield 15 Number Of Ingredients 9 Steps:
Slice cucumber halves lengthwise with a mandoline or knife into 1/8 inch thick long slices Mix chicken, Neufchatel cheese, mayonnaise, green onions, tomato, red pepper flakes, and garlic salt together until well blended. Lay cucumber slices flat on a work surface. Spoon two teaspoons chicken mixture on bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory® Pretzel Crisp® about halfway down into the chicken mixture.
Time 25m Yield 4 servings Number Of Ingredients 7 Steps:
Seed the cucumber and cut into sticks that are 1/8 inch wide and 7 1/2 inches long. Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Lightly moisten your fingers with ice water and gently spread 1/2 cup of the prepared sushi rice evenly over the nori, leaving a 1/2-inch strip without rice at the far (long) edge. Carefully place the nori, rice-side up, onto a makisu (sushi rolling mat) wrapped in plastic wrap. If you like, add a small swipe of wasabi lengthwise down the rice or sprinkle with toasted sesame seeds. Place 3 to 4 cucumber strips lengthwise in the center of the sheet. Use your thumbs to lift the edge of the makisu closest to you and roll the sheet inside the makisu until the edge meets the rice. Make sure you leave the edge of the nori without rice exposed. Lift the edge of the makisu off the sushi roll and continue rolling the sushi roll over until the seam is on the bottom. The nori strip without rice should seal the outside of the sushi roll. If it doesn’t, dip one finger in the ice water and swipe a very small amount of water along the bare strip of nori and let the roll sit on the seam for a few seconds. Slice the roll into 6 even pieces. Repeat with the remaining ingredients, making 4 rolls. Sprinkle with sesame seeds to garnish. Serve with soy sauce, pickled ginger and wasabi if desired.
