Ingredients
¼ cup sesame seeds
3 slices bread
4 slices wafer-thin smoked salmon
3 thin slices cucumber
same length as a bread slice
low-fat cream cheese
to spread
Equipment
- 1 frying pan
- 1 plate
- 1 rolling pin
- 1 cling film
- 1 sushi mat
- 1 knife
Instructions
- Lightly toast the sesame seeds in the frying pan over low heat. Remove from heat when they are slightly golden, spread them out on a plate and set aside to cool completely.
- Roll each slice of bread flat with the rolling pin and remove the crusts. Lay the cling film down on top of the sushi mat.
- Spread a very light layer of cream cheese over each slice of bread. Turn the slices over and lay on top of cling film.
- Spread the other side of each slice with a thicker layer of cream cheese. Place the salmon on top of each slice, filling as much of the bread as you can.
- Put a cucumber slice on the very edge of the each slice. Roll the bread over the cucumber slice and all the way along until the bread is fully rolled.
- Add a little more cream cheese if the end does not stick firmly. Roll each sushi roll in the cooled toasted sesame seeds.
- The seeds will stick to the thin layer of cream cheese. Cut each bread roll in half and then half again.
Notes
Tip
You will need to keep a very close eye on the sesame seeds when toasting. They can burn very quickly.
Tip
If you buy your bread from a bakery, you can get them to put your bread through the slicer from end to end and this will give you huge bread slices that are easy to use for this recipe.
