Smoked Salmon Maki

Smoked Salmon Maki

Makes: 18 pieces

Carbs per Serving: 3.78 grams

Protein per Serving: 9.94 grams

Fat per Serving: 10.5 grams


?         18 oz smoked salmon

?         3 small cucumbers, sliced into thin strips

?         1 1/2 avocados, pitted, peeled, and sliced into strips

?         10 oz cream cheese

?         1/3 cup sesame seeds

?         2/3 cup soy sauce, sugar free

?         Wasabi

?         Pickled ginger, as garnish



  • Combine the cream cheese and wasabi until you get a smooth consistency.
  • Spread out a sheet of waxed paper, then place the smoked salmon on it, overlapping them slightly.
  • Spread the cream cheese mixture over each layer. Arrange the sliced avocados and cucumbers together on one side of the salmon layer.
  • Roll up the salmon starting with the end that holds the avocados and cucumbers. Use the wax paper to do this.
  • Once you have your salmon rolls, pour the sesame seeds on a tray and roll the salmon rolls across it to coat.
  • Refrigerate the salmon rolls for half an hour to firm up. Then, with a sharp knife, slice the rolls into 1 inch thick pieces. Arrange on a plate, then garnish with pickled ginger.
  • Serve the smoked salmon sushi with the soy sauce in a bowl for dipping.