My kids aren’t big fans of real sushi, but they LOVE this fun take on what’s typically thought of as a more grown-up food. And at just 1 carb gram per roll, I’m more than happy to let my son with type 1 diabetes indulge in a few.
- 24 kosher dill stacker/sandwich-style pickles
- 4 ounces cream cheese, softened
- 4 ounces prosciutto
How To Make It
- Drain the pickles and remove as much moisture as possible with paper towels. (The more moisture you’re able to remove, the better “sushi” you will have. I like to spread them out on paper towels, dab out excess moisture, let them sit for a bit, change the towels, and repeat this process several times over the course of half an hour, for best results.)
- Test your pickles for thinness: Try to roll one of the slices, and if it’s too thick, slice them all in half length-wise.
- Spread approximately 1 teaspoon of cream cheese onto each pickle.
- Divide prosciutto evenly between all pickles, layer, and roll up, securing each piece with a toothpick.