Ingredients

• 1 cucumber (preferably English) peeled, seeded if necessary and cut into 2-inch julienne strips
• 1/4 cup seasoned rice vinegar
• 1/2 teaspoon Asian sesame oil
• 2 teaspoons finely grated, peeled fresh ginger
• 2 tablespoons sesame seeds, toasted lightly and cooled
• 1/4 cup finely chopped scallions
• Pinch sugar, if desired
• Salt and freshly ground white pepper, to taste
• Toasted white and black sesame seeds for garnish
• 12 ounces smoked salmon, sliced paper thin

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Instructions

1. In a bowl toss cucumber julienne with remaining ingredients and season with salt and pepper. Chill at least 15 minutes and up to 1 hour.;
2. Trim the smoked salmon slices to form about 40 strips approximately 2x4-inches each. Lay a bundle of cucumber strips (shake off excess dressing) at one end and roll up securely. Place seam side down on a tray, cover tightly with plastic wrap and refrigerate until ready to serve. Garnish with sesame seeds.;