Recipe: Grain-Free Salmon Rolls


Sep 02

I always wanted to make a grain-free sushi roll and when I saw very thick cucumbers at the market, it struck me that I should do it now. It’s an interesting treat for those people that have to give up rice. They look very pretty too. It’s not hard to make, just time consuming, so make these only for those very special friends.

Another tip — the cucumber may seem very thinly sliced, but it does amount to a lot of cucumber — for those with sensitive tummies, one roll is enough. For the chef, one per guest is also enough as these are a labor of love!

Served with a simple yet delicious sauce made from fresh peachs and mangos, this is a very elegant appetizer to serve your friends.

Grain-Free Salmon Rolls


Ingredients for peach-mango sauce

  • 1 fresh peach skinned and sliced
  • 1 small mango skinned and sliced



  1. Carefully set the mandolin for 1/8″ thickness (and I mean carefully — my mandolin bite me several times!)
  2. Peel the cucumber and set it in the mandolin
  3. Use the finger guard please!
  4. Slice the cucumber on one side until you reach the seeds then turn it 90 degrees and slice again
  5. Keep turning until you have 4 sides, sliced down to the seeds which you can then discard or feed to the chickens
  6. You should have 18 – 20 slices if the cucumber was thick
  7. In the meantime, peel and cut the carrot into tiny slivers that will fit inside the large cucumber slice
  8. Open the avocado and cut pieces that will fit
  9. Peel and cut the small cucumber into slivers that will fit inside the large cucumber slice
  10. Cut the scallion into a size that can fit right in
  11. Cut chunks of the salmon that will also fit
  12. Flatten out a large slice of cucumber on a flat working board and start to fill about 1/4 of the way down
  13. Add a few slivers of carrot and cucumber, a chunk of avocado, strands of scallion and the piece of salmon
  14. Roll the top edge over the filling and tighten and then roll it up completely — if the cucumber is very long you can cut off a few inches so the cucumber roll does not have too much cucumber
  15. Pierce it with a toothpick to hold it all together
  16. Serve on a nice plate with peach/mango sauce, and some lemon

Instructions for sauce

  1. In a mini processor puree the peach and mango slices
  2. Serve in a small dish with the rolls

Prep Time: 20 minutes + each roll takes about 1 – 2 minutes
Moderate difficulty

This post is shared at: Seasonal Celebration, Sugar-Free Sunday, My Meatless Monday, Melt in Mouth Monday, Sunday School, Barnyard Hop, Monday Mania, Meatless Monday. Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday, Hearth & Soul Hop, Whole Foods Wednesday, Gluten Free Wednesday, Sustainable Ways, Allergy Free Wednesday, Mommy Club, Real Food Wednesday, Healthy 2Day, Cast Party Wednesday, Creative Juice Thursday, Keep it Real Thursday, Full Plate Thursday, Simple Lives Thursday, Eat Make Grow, Pennywise Platter, Fresh Bites Friday, Freaky Friday, Country Homemaker Hop, Gluten-Free Friday, Foodie Friday.Friday Food, Superfoods Sunday, Seasonal Celebration

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