Food Recipes Appetizers Seafood Appetizers Smoked Salmon Nori Rolls Be the first to rate & review! Plus: More Appetizer Recipes and Tips By Jacques Pépin Jacques Pépin Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Save Rate PRINT Share Close Total Time: 15 mins Yield: 16 hors d'oeuvres Cook Mode (Keep screen awake) Ingredients Two 8-inch square sheets of nori (dried seaweed) 1/2 pound sliced smoked salmon Sixteen 1/4-inch thick slices of peeled European cucumber 1/4 teaspoon freshly ground pepper 1/2 teaspoon toasted sesame seeds Extra-virgin olive oil or soy sauce, for drizzling Directions Moisten the nori and place the sheets side by side on a work surface. Arrange half of the smoked salmon on a 10-inch-long sheet of plastic wrap. Using the wrap to guide you, roll the salmon into a tight 8-by-1-inch cylinder. Unroll the salmon cylinder onto 1 of the sheets of nori and roll up the salmon. Repeat with the remaining smoked salmon and the second sheet of nori. Using a sharp, thin-bladed knife, cut each nori roll crosswise into 8 pieces. Set each piece on a cucumber slice, cut side up, and arrange on a platter. Sprinkle with the pepper and sesame seeds, drizzle with olive oil or soy sauce and serve. Originally appeared: December 2004 Rate It Print