So it’s Spring, yippee! Another winter chalked off without topping myself. The sun is out and the temperatures are’a’risin’. I wanted something fresh, light, colorful and healthy — and these tiny twirly delights ticked all the boxes, plus more besides!
These are so so ridiculously simple I got the kids to lend a hand, and they’re actually really fun to make, too — I looked pretty artistic rolling up the delicate little green spirals, especially with my tongue poking out.
The trick is to slice the strips of cucumber as thinly as possibly, this makes it easier to roll and ultimate consume — the latter of which you needn’t feel guilty about, I’ve made a snack that’s actually good for you! Enjoy!
- 50g (1/4 cup) Asian fragrant long grain rice
- 1 tsp rice vinegar
- 1 large cucumber, peeled into 8-10 wide strips
- 100g (4 oz) soft cheese
- 200g (7 oz) smoked salmon, sliced
- 1 tsp wasabi paste (optional)
- FOR THE DIPPING SAUCE
- 3 tbsp light soy sauce
- ½ tsp fresh grated ginger
- Simmer the rice in 150ml water for 10 mins.
- Once cooked remove from the heat and cover for 5 mins.
- Stir in the vinegar then pour onto a plate and refrigerate to cool fully.
- Place the cucumber strips on board and dab dry.
- Spread a little soft cheese along each strip and cut in half width-ways.
- Place a slice of salmon on each strip, leaving an inch of so free at one end.
- Dot a little wasabi on the salmon for a little heat (optional).
- Then add a small line of rice running the length of the salmon.
- Carefully roll up from the salmon end.
- Mix the dressing ingredients together and serve with the rolls.
- Eat asap!