Cucumber Sushi Rolls with Beetroot Hummus

Name: Cucumber Sushi Rolls with Beetroot Hummus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 Cucumber (large); 4 tablespoon Beetroot Hummus; 2 Eggs; 100 gram Smoked Salmon; 1 Ripe Avocado; 1 teaspoon Lemon Juice; Salt; Pepper; 1 handful Fresh Sprouts

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6 weeks ago

Flora

@Flora

Enjoy a fresh, fusion-inspired appetizer with these Cucumber Sushi Rolls with Beetroot Hummus. Delicate cucumber strips are layered with tangy beetroot hummus, grated hard-boiled eggs, savory smoked salmon, creamy avocado mousse, and crisp fresh sprouts—perfect for a light, healthy snack!

Information

Overview

Difficulty

Easy

Spiciness

None

Time

Preparation

10 minutes

Cooking

10 minutes

Ingredients

Servings

Cucumber (large)

Beetroot Hummus

4 tablespoons

Eggs

Smoked Salmon

100 grams

Ripe Avocado

Lemon Juice

1 teaspoon

Salt

Pepper

Fresh Sprouts

1 handful

Instructions

Prepare the Cucumber
- Use a vegetable peeler to slice 1 large cucumber into long, thin strips.
Make the Avocado Mousse
- Mash 1 ripe avocado with a fork.
- Stir in 1 tsp lemon juice, salt, and pepper to taste.
Prepare the Eggs
- Hard-boil 2 eggs until set.
- Once cooled, grate the eggs.
Assemble the Rolls
- Lay out the cucumber strips on a clean surface.
- Spread 4 tbsp beetroot hummus evenly on each strip.
- Sprinkle with the grated eggs.
- Layer 100 g smoked salmon over the hummus and eggs.
- Add a dollop of avocado mousse.
- Top with a handful of fresh sprouts.
Roll and Serve
- Carefully roll up each cucumber strip to secure the filling inside.
- Place the rolls seam-side down on a serving plate.
- Enjoy immediately as a refreshing snack or appetizer!