For the asparagus carrot rolls:
2 large English cucumbers, halved and cored
1 cup cooked sushi rice
2 medium-sized carrots, julienned into 3-inch pieces
2 asparagus stalks, halved lengthwise
For the salmon avocado rolls:
1 firm avocado, cut into 8 thin strips
4 slices salmon lox
For the hummus red pepper rolls:
1 red bell pepper, cut into thin strips
4 small button mushrooms, cut into strips
1/2 cup hummus
For the smoked trout rolls:
1 cup shredded tuna
1/8 cup ricotta
2 tablespoons chopped dill
Juice of 1 lemon
For the dipping sauces:
4 tablespoons mayonnaise
2 tablespoons Sriracha
1 teaspoon soy sauce
2 teaspoons rice vinegar
Make the rolls: Cut the ends off the cucumbers and cut into 3-inch pieces. Core and remove the insides of each piece. Using a knife or chopstick, stuff rice into the cucumbers. Fill with veggies as desired and cut into 2-inch rounds once full.
Make the dipping sauces: In a small bowl, combine mayo and Sriracha. In another bowl, combine rice vinegar and soy sauce. Serve with rolls. Both will keep up to 5 days covered in the fridge.
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