This sushi can be made very low carb and you can make many variants. Usually it is made with thick cucumber sheets to surround the sushi as a replacement for rice. What I like however to do is slice the cucumber in thin sheets and make a generous inside to the roll and then use nori (seaweed) to make what looks like a normal hand role. My rolls come out looking more like below
Naruto Style Sushi
High quality fresh fish (I used salmon last night)
Nori (seaweed)
English or hot house cucumber
Cream cheese or avocado
Green onion
Pickled Ginger
Wasabe
Slice fish across the grain into 1/2 to 3/4 inch high slices 1/4 in thich. The strips can be up to 6 inches long, shorter is ok. Take veggie peeler and peel the cucumber. Than again use the veggie peeler to peel thin strips off the cucumber. Rotate it 90 degress every few peels and you will soon have a square cucumber. Keep peeling until you reach the core of the cucumber, discard the core.
Place a sheet of nori on the sushi mat. Place slices of cucumber on the side of the nori facing you overlapping the slices to achieve the desired thickness of cucumber. Cucumber should reach 1/3 to 1/2 the way up the nori. Lay fish, onion, and cream cheese/avocado into the leading edge of the nori, only enough to make a roll about 1 inch thick. Wet the far edge of the nori with water. Then using the mat roll up the sushi into a roll. I use cream cheese or avocado as it enables the roll to be made into a compact roll that holds it’s shape without the rice. Set roll aside and make more rolls. Once all rolls are set take a sharp knife with a wet blade and cut the rolls into 6 individual pieces. Arrange on a plate and serve with pickled ginger and wasabe. There are infinite varieties of naruto sushi you can make.
