Smoked Salmon Sushi Rolls

Name: Smoked Salmon Sushi Rolls (Egg White Wraps)
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 everything bagel flavored egg white wraps; 4 tbsp cream cheese; 1/2 mini cucumber, sliced into spears; 1/2 avocado, sliced; 1 tbsp Japanese mayonnaise; 1 tsp sriracha; 2 oz smoked salmon, thinly sliced; Soy sauce, for dipping; Seaweed snacks, for serving

These smoked salmon sushi rolls use egg white wraps instead of rice for a high-protein, no-cook meal that's ready in minutes. Filled with cream cheese, avocado, cucumber, and smoked salmon, then drizzled with Japanese mayo and sriracha for authentic sushi flavor with minimal effort.

🌍American 🏷️Smoked salmon 🏷️Sushi roll 🏷️Egg wrap 🏷️Low-carb Keto

🏷️

🏷️High-protein

-0:00

jackiehartlaubonTikTok

Total

10 min

Servings

2

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

2 everything bagel flavored egg white wraps
4 tbsp cream cheese
1/2 mini cucumber, sliced into spears
1/2 avocado, sliced
1 tbsp Japanese mayonnaise
1 tsp sriracha
2 oz smoked salmon, thinly sliced
Soy sauce, for dippingoptional
Seaweed snacks, for servingoptional

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Instructions

1
Lay two egg white wraps on a cutting board.
2
Spread cream cheese evenly over both wraps.
3
Arrange cucumber spears and avocado slices down the center of each wrap.
4
Drizzle the Japanese mayonnaise and sriracha over the avocado and cucumber.
5
Lay the smoked salmon slices on the other half of the wrap, next to the vegetables.
6
Tightly roll up each wrap.
7
Using a sharp knife, slice the rolls into 1-inch thick, bite-sized pieces.
8
Serve immediately, with soy sauce for dipping and seaweed snacks, if desired.

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Tips & Notes

Pro tips

Lay the egg white wrap on parchment or a bamboo mat to prevent sticking, then spread cream cheese thinly as a base to help ingredients adhere.
Arrange fillings in a horizontal line slightly off-center, keeping them compact to prevent the wrap from tearing during rolling.
Chill rolled wraps for 10-15 minutes before slicing for cleaner cuts and easier handling.
Use a sharp, damp knife to slice through the wrap without crushing it—wipe the blade between cuts.

Substitutions

Cream cheese → Whipped cream cheese or cashew cream (for dairy-free)
Smoked salmon → Canned tuna, cooked shrimp, or sliced deli turkey
Japanese mayonnaise → Regular mayo mixed with a pinch of sugar and rice vinegar
Sriracha → Hot sauce, chili oil, or wasabi (adjust to taste preference)

Storage & make-ahead

Store wrapped rolls in an airtight container in the refrigerator for up to 3 days. Do not freeze—the texture of the wrap and fillings will degrade.

Common Questions

Can I make these ahead of time?

Yes, assemble them up to 4 hours ahead and wrap tightly in plastic wrap. Store in the refrigerator. Add mayo and sriracha drizzle just before serving to prevent sogginess.

What can I use instead of egg white wraps?

Nori (seaweed sheets), low-carb tortillas, or thin slices of cucumber work as alternatives, though the texture and protein content will differ.

Is this actually sushi?

No—it's sushi-inspired. Traditional sushi requires cooked and seasoned rice. This is a quick, no-cook roll that mimics sushi flavors and presentation.