Cucumber Salmon and Devil Egg Makis

Hey friends,

Today we’re playing with freshness and the flavors of simple ingredients whose combination is—let’s be honest—absolutely amazing!

So, without further ado, here are cucumber, salmon, and mimosa-style egg (or Devil egg) makis.

The origin of the recipe

As often happens—and you know it well if you’ve been following my culinary adventures for a while—I found my inspiration on social media. It was a Spanish-language account showcasing these makis (I don’t remember the name and it doesn’t really matter since the recipe wasn’t explicitly shared…). I instantly made the connection with my mimosa egg and cucumber triangle sandwiches you all loved, and the recipe came together in a flash in my little head!!

An unexpected fusion of freshness and indulgence

If cooking is an endless playground, makis are undoubtedly one of the best examples. Originally from Japan, these small rice rolls wrapped in a nori seaweed sheet have long since conquered the world, constantly reinvented through inspiration and cultures. In that spirit of creativity were born the cucumber, mimosa egg, and salmon makis: a bold blend of Japanese tradition and Franco-European twist.

At first glance, the combination may seem unexpected. Yet it works wonderfully. The cucumber brings a crisp, slightly watery freshness, perfect to balance the richness of the salmon. The mimosa egg adds a creamy texture and a soft flavor, subtly elevated depending on the seasoning used. The salmon, whether raw or lightly smoked, acts as a bridge between these two culinary worlds.

A picture-perfect visual

This hybrid maki stands out not only for its flavor profile but also for its looks. The bright yellow of the mimosa egg contrasts beautifully with the pink salmon and pale green cucumber, offering a bite that’s as pretty as it is delicious. This play of colors makes these makis a popular choice for appetizer platters or festive buffets. They’re just as eye-catching as they are intriguing.

Nutrition-wise, it’s pretty great!

Nutritionally, these makis have a lot going for them. High in protein thanks to the egg and fish, low in fat if prepared without mayonnaise or rich sauces, they’re a great fit for a balanced diet. And the cucumber adds a refreshing dose of hydration.

A twist on appetizers

But beyond nutrition, what truly makes these makis special is their element of surprise. They break the rules of classic makis while respecting their essence: a rolled bite, harmonious, easy to eat with fingers or chopsticks, and full of flavor. This balance between accessibility and sophistication makes them a clever choice for a dinner with friends, a chic brunch, or an original picnic.

Possible variation

When we say maki, of course we think of rice. And you can absolutely add it here. For that, take inspiration from my maki and California rolls recipe. You’ll find all the instructions for perfect rice!

It’s a crunchy, refreshing appetizer bite. I highly recommend it for your summer buffets or aperitifs, or even for Easter. It’ll balance out all the chocolate!! 😉

Necessary utensils:

A saucepan,

A cutting board,

A very sharp knife,

An electric whisk for the mayonnaise,

A bowl,

A mandoline or vegetable peeler

And a sushi mat (makisu).

There you go. I think we’ve covered everything and it’s time to move on… Let’s head to the kitchen and put on that apron!

The recipe, Chef!

Print Recipe

Cucumber Salmon and Devil Egg Makis

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appetizer – French

Serves: 14-16 pces Difficulty: Easy Price: $$

Prep Time: 20 min + 20 min – Cooking Time: 8 min

Ingredients

• Mayonnaise
• 1 egg yolk
• 1 tablespoon of mustard
• 20 cl of sunflower oil
• 1 tablespoon of wine vinegar
• 1 teaspoon of maple syrup (optional)
• Salt
• Pepper
• Mimosa Eggs
• 2 eggs
• 2 chives stalks
• Finishing
• 1 cucumber
• 1 avocado
• 250 g of raw salmon fillet heart

Instructions

Mayonnaise

1

Place the egg yolk and mustard in your bowl.

2

Start whisking with an electric mixer.

3

Pour in the oil in a thin stream.

4

Once your mayonnaise has thickened, add the vinegar and maple syrup.

5

Season with salt and pepper.

6

Set aside in the refrigerator.

Mimosa Eggs

7

Cook your eggs for 8 minutes in boiling water.

8

Peel the eggs and place the yolks in a mixing bowl.

9

Mash them with a fork and add mayonnaise until you reach a creamy texture.

10

Finely chop the egg whites with a knife until you have small pieces. Chop the chives.

11

Add to the previous mixture.

Finishing

12

Cut your cucumber in half. Trim the ends.

13

Slice thin ribbons (ideally with a mandoline or vegetable peeler) from each cucumber half.

14

Lay the slices from one half-cucumber on a sushi mat, slightly overlapping them.

15

Place half of your mimosa eggs on the lower half of the cucumber rectangle.

16

Add half of the thinly sliced avocado and a quarter of the salmon, also finely sliced.

17

Roll your rectangle into a log.

18

Refrigerate for 15–20 minutes.

19

Repeat the process with the second half-cucumber and remaining ingredients.

20

Take your two logs out of the fridge.

21

Cut into maki-sized pieces and top with the remaining salmon, cut into thicker slices.

22

Serve!