Smoked Salmon Salad Sushi Rolls Recipe

Name: Smoked Salmon Salad Sushi Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces, weight Mayonnaise; 1 Tablespoon Dijon Mustard; 1 Tablespoon Honey; 3 Tablespoons Wasabi; 2 Tablespoons Horseradish (Prepared); 1 whole Lime, Juiced; Few Dashes Sesame Oil; 1 whole Cucumber; 2 whole Avocado; 1 pound Smoked Salmon; 1 package Spring Roll/Vietnamese Rice Paper; 1 head Red Leaf Lettuce

Servings: persons

4 ounces, weight Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Honey
3 Tablespoons Wasabi
2 Tablespoons Horseradish (Prepared)
1 whole Lime, Juiced
Few Dashes Sesame Oil
1 whole Cucumber
2 whole Avocado
1 pound Smoked Salmon
1 package Spring Roll/Vietnamese Rice Paper
1 head Red Leaf Lettuce

1
Have all ingredients pre-prepped for best results.
2
You will need to work quickly once you soak the rice paper.
3
Prepare the Killer Wasabi Mayo Dressing by whisking the mayo, mustard, honey, Wasabi and horseradish, tasting as you go for heat intensity.
4
Add the lime juice and a few drops of sesame oil for flair.
5
Mix well.
6
Peel cucumber and slice into long, thin strips.
7
Set aside.
8
Cut avocado into long, thin strips.
9
Set aside.
10
Open your package of smoked salmon (lox)
11
Grab a large flat dish or something that has some depth- fill with very warm water.
12
Working one at a time, soak 1 disk of rice paper to the count of 7 (sing Hit me baby one more time!
13
to gauge proper timing).
14
Shake it down to get excess water off the paper.
15
Do not fear this stuff: Rice paper should be moist, pliable and not all shriveled if you do it right.
16
Slap it on a plate and lovingly arrange your filling as follows: salmon, cucumber, avocado, lettuce.
17
Working quickly, roll into a tube, keeping rice paper flat as you go and not letting the filling ooze from the top or bottom.
18
The rice paper will self-seal as long as you do not over-stuff it.
19
Avoid the tendency to add too much dressing as it will get gloopy fast.
20
Slice in half at a jaunty angle and serve with prepared Sweet Chile Dipping sauce.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces, weight Mayonnaise, 1 Tablespoon Dijon Mustard, 1 Tablespoon Honey, 3 Tablespoons Wasabi, and more.

Yes, Smoked Salmon Salad Sushi Rolls falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Smoked Salmon Salad Sushi Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions