Cucumber Sushi Rolls with Cream Cheese and Turkey
Crisp cucumber ribbons wrapped around smooth cream cheese and deli turkey, sliced into neat little pinwheels. Fresh, crunchy, and satisfying without any of the fuss of real sushi. These roll-ups are light but filling, perfect for lunch boxes or a quick snack when you want something that feels special but comes together in minutes. The cucumber stays juicy, the turkey adds savoury protein, and the cream cheese binds it all together with a touch of richness. No rice, no seaweed, no mess.
By TasteBuds
Recipe details
- Yield
- 2 people
- Prep time
- 15 minutes
- Cook time
- 0 minutes
- Total time
- 15 minutes
Ingredients
- 1 large English cucumber, peeled into long thin ribbons
- 4 oz cream cheese, softened at room temperature
- 6 oz deli turkey, sliced thin
- to taste salt
- to taste black pepper, freshly ground
- 1 tbsp fresh dill, chopped (optional, for garnish)
Instructions
- Set 4 oz (115 g) cream cheese, softened on the counter if it's still cold. It should be soft enough to spread easily.
- Wash and dry 1 large English cucumber (about 400 g). Using a vegetable peeler, create long, thin ribbons by peeling lengthwise down the cucumber, rotating as you go. Aim for ribbons about 4 to 5 inches long and as wide as possible. You'll get about 10 to 12 good ribbons. Discard the seedy core or save it for another use.
- Lay the cucumber ribbons on paper towels and pat them dry. They need to be as dry as possible so the cream cheese sticks.
- In a small bowl, stir the 4 oz (115 g) softened cream cheese with a spoon until smooth. Season with salt and black pepper, freshly ground to taste.
- Lay one cucumber ribbon flat on your cutting board. Spread a thin, even layer of the seasoned cream cheese over the entire surface, leaving a tiny border at one end.
- Place a slice of deli turkey, sliced thin (about 1 oz or 28 g per ribbon) on top of the cream cheese, pressing gently so it adheres.
- Starting at one end, roll the cucumber ribbon tightly into a neat spiral. The cream cheese will hold it together. Repeat with the remaining ribbons, turkey, and cream cheese.
- Once all the rolls are formed, use a sharp knife to slice each roll into 3 to 4 pinwheels, depending on how long your ribbons were. Wipe the knife between cuts if the cream cheese sticks.
- Arrange the pinwheels on a plate, cut side up so you can see the spiral. Sprinkle with 1 tbsp fresh dill, chopped if you like. Serve right away, or cover and refrigerate for up to 2 hours before serving.