Lollipop Rolls

Added on August 22nd, 2012 by our friend from http://www.kateshealthycupboard.com

Cooking Steps

Using a mandoline, slice the cucumber lengthwise into 1/8 inch thick slices

Lay out a slice of cucumber vertically. Place fish slices and a slice of avocado horizontally across the cucumber. Set all of them right next to each other. You may need to trim off and pieces that are hanging over the edge of the cucumber

Roll the cucumber tightly until it overlaps itself.

At the overlap spot, poke a bamboo skewer into each side so you can slice it right down the middle to form two rolls.

Repeat the process until you have 12 finished rolls.

Combine wasabi powder with a bit of water to create desired consistency

I am working on a gluten free ponzu sauce, but you could mix wasabi into Coconut Aminos to dip it in. Or you can do what I did and use my Avocado Vinaigrette as a dipping sauce! http://kateshealthycupboard.com/gluten-free-recipes/avocado-vinaigrette/

Serves 2
30
This is a Recipe

Ingredients

  • 3/4 lb sushi grade fish (I use slamon and tuna but shrimp and crab would work)
  • 1 large cucumber
  • 1/2 of an avocado, sliced into 6 pieces
  • 12 bamboo skewers
  • wasabi powder
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One Response to “Lollipop Rolls”

  1. [...] the Paleo/Primal blogs and sites on the web!Lollipop Rolls Fast Paleo / Posted on: August 22, 2012Fast Paleo – Using a mandoline, slice the cucumber lengthwise into 1/8 inch thick slices Lay out a slice [...]

    Lollipop Rolls | Paleo Digest, on August 22nd, 2012

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