Smoked Salmon and Cucumber Sushi Recipe | @Atkins

Smoked Salmon and Cucumber Sushi Recipe

Atkins Smoked Salmon and Cucumber Sushi
Net Carbs
Prep Time: 0 Minutes
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 2 tbsp chopped Onions
  • 0 1/2 pepper Jalapeno Peppers
  • 1 tbsp Rice Vinegar
  • 0 1/2 serving Liquid Stevia
  • 0 1/2 cucumber (8-1/4") Cucumber (with Peel)
  • 3 oz Cream Cheese
  • 4 oz, boneless Smoked Salmon


Use red onions for the best flavor in this recipe.  The stevia is optional, add just a drop or 2 if you prefer a slight sweet taste.  Be sure the cream cheese is at room temperature or place in a microwave safe bowl and gently heat for 10-20 seconds until it is softened.  Smoked salmon can vary in how it is sliced.  Choose a salmon that is sliced about 1/8-inch thick (you want it to be thick enough to hold up to the cream cheese but thin enough to roll.)

  1. Finely mince the onions and jalapeno (remove the seeds and membrane first).  Place in a small glass bowl with the rice vinegar and optional stevia (1-3 drops).  Allow to pickle for 5-10 minutes (this can be done ahead of time, they will last for up to one week in the refrigerator in a sealed container).
  2. Cut the cucumber into 2-inch long planks, then cut each plank into even sticks that are about 1/8th of an inch wide.  Set aside.
  3. In a small bowl mash the cream cheese until smooth.  Add the pickled vegetables and marinade blending until combined.
  4. Lay the salmon pieces out flat (cut into 2x4-inch pieces if necessary) and spread about 1.5 tbsp of the cream cheese mixture over the length leaving 1/4-inch on each end.  Place cucumber sticks at one end and roll up in the salmon.  Repeat for remaining ingredients.
  5. Place whole sushi rolls in the refrigerator covered with plastic wrap for 30 minutes then slice into bite sized pieces.  Or enjoy immediately whole!

Cooking Tip

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