Cream Cheese Snacks Rolled in Nori Leaves

"This can be a starter, or -- cut up into bite-sized pieces -- perfect as a snack with drinks. Very quick and easy to make! I'm giving here the ingredients for just one nori seaweed sheet, so adjust the quantities! One nori sheet will make about 9 small finger snacks. I did not really measure, just eye-balled, so please use your own judgment! This is so easy, and the ingredients can be adjusted to your taste. On taste, I got the thumbs-up from my husband, my most honest critic, so here goes ... (The photos are awful. I simply could not get the dark green of the nori leaves to show! Photos look rather rude to me. I use Blue Dragon Sushi nori sheets)."
photo by Zurie photo by Zurie
photo by Zurie
photo by Zurie photo by Zurie
photo by Zurie photo by Zurie
Ready In:




  • Put the nori sheet on a counter or wooden board.
  • Mash the cream cheese with the green onions, lemon juice, seasoning salt and garlic until soft. * My seasoning salt has a slight peppery bite. If yours does not, you may want to add a few drops of hot pepper sauce.
  • When the cream cheese is spreadable, spread thinly with a knife over the nori sheet. You'll probably have some filling left over.
  • Use a potato peeler to slice the 2 cucumber ribbons. Pat them dry with kitchen paper, and lay near the edge of the cream cheese filling.
  • Tear each mint leaf into 2 - 3 pieces, and lay on the cucumber ribbons.
  • Roll up the nori carefully but firmly. The nori should have softened by now, and you should have a nice sushi-sized "sausage". With a sharp serrated knife carefully slice the roll into as many pieces as you want. From the above ingredients you will get either 3 pieces (photo), which could be a starter, or you could cut finger snacks to get 9 pieces from this recipe.
  • Repeat the recipe to get as many snacks as you want.

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I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
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