Cooking Time

• 15 minutes

Servings

• 2 servings

Ingredients

• Salmon fillet — 200–300 g
• Cucumber — 1
• Cream cheese or soft cheese — 80–100 g
• Teriyaki Original — 2–3 tbsp
• Fish roe (caviar) — for topping
• Frisée lettuce — a few leaves

Instructions

1. Prepare the salmon
   Slice the salmon fillet into thin strips.
2. Prepare the cucumber
   Cut the cucumber into long, thin ribbons using a vegetable peeler or knife.
3. Assemble the rolls
   Place a strip of salmon on each cucumber ribbon. Add a small piece of cream cheese on top.
4. Form the rolls
   Carefully roll the cucumber and salmon into small rolls.
5. Plate the dish
   Arrange the rolls on a serving plate and drizzle with Teriyaki Original.
6. Finish and serve
   Top each roll with fish roe and garnish with frisée leaves.