Use a vegetable peeler to slice 1 large cucumber into long, thin strips.
Cucumber Sushi Rolls with Beetroot Hummus
None
Easy
20 min
Spiciness
None
Difficulty
Easy
Time
20 min
Preparation
10 min
Cooking
10 min
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Translated
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!
None
Easy
20 min
Spiciness
None
Difficulty
Easy
Time
20 min
Preparation
10 min
Cooking
10 min
Allergens
Halal
Lactose-Free
Gluten-Free
- Cucumber (large)
1
- Beetroot Hummus
4 tablespoons
- Eggs
2
- Smoked Salmon
100 grams
- Ripe Avocado
1
- Lemon Juice
1 teaspoon
- Salt
- Pepper
- Fresh Sprouts
1 handful
Mash 1 ripe avocado with a fork.
Stir in 1 tsp lemon juice, salt, and pepper to taste.
Hard-boil 2 eggs until set.
Once cooled, grate the eggs.
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.
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!
None
Easy
20 min
Spiciness
None
Difficulty
Easy
Time
20 min
Preparation
10 min
Cooking
10 min
Allergens
Halal
Lactose-Free
Gluten-Free
- Cucumber (large)
1
- Beetroot Hummus
4 tablespoons
- Eggs
2
- Smoked Salmon
100 grams
- Ripe Avocado
1
- Lemon Juice
1 teaspoon
- Salt
- Pepper
- Fresh Sprouts
1 handful
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