smoked salmon sushi roll ups with citrus soy sauce

Recipe & Photography by Caitlin Monson at Kalefornia Kravings

Smoked salmon slices are filled with lemony cream cheese, creamy avocado and crisp cucumber and then rolled in EBTB seasoning! They're light, refreshing and perfect for a quick meal or appetizer! And so much fun too!

Serves 2

For the salmon rolls:

• 8 oz smoked Kvaroy Arctic salmon

• ½ cup whipped cream cheese*

• 2 tablespoons green onion, finely chopped

• 2 teaspoons lemon zest

• 1 teaspoon lemon juice

• ⅓ of a cucumber, sliced into thin strips

• ½ of an avocado, sliced into thin strips

• 1 tablespoon everything but the bagel seasoning (EBTB)

For the lemon-soy dipping sauce:

• 2 tablespoons soy sauce

• 2 tablespoons lemon juice

• 1 tablespoon water

• 1½ teaspoon mirin

• 1 tablespoon green onion, sliced thin

DIRECTIONS

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.