Scandinavian Sushi Roll

Have you considered building a sushi-style roll using fresh dough in place of rice and seaweed? That’s just what Chef Steve Hoogeboom does in this Northern European-inspired SandwichMasters creation. He starts with our fresh rye bread dough as a base, adding cured salmon and cream cheese, then rolling and baking. Topped with a fresh cucumber, dill, and tomato salad, and a sprinkling of mustard seeds, the end result is a very bright, very fresh burst of Scandinavian flavor.


  • Gonnella rye frozen dough
  • ½ c flour
  • 8 oz cream cheese
  • 7 oz cured salmon
  • 1 egg
  • 1 c sugar
  • 1½ c vinegar
  • ½ c water
  • 1 pt cherry tomatoes
  • 1 cucumber
  • ½ c destemmed dill
  • 1/4 c olive oil
  • Salt and pepper to taste


  1. On a floured surface, roll the rye dough as thin as possible and cut into 3×5 inch rectangles.
  2. Along the bottom third of the dough, add a layer of salmon and smear of cream cheese in desired amounts.
  3. Beat the egg in a small bowl. Roll the dough starting with the salmon-filled end until there is about ½ inch left. Egg wash the remaining dough and continue rolling to seal everything inside. Crimp the edges, place on a sheet pan, and bake at 325 degrees for about 15 minutes or until dough is baked through.
  4. Combine mustard seeds with vinegar, sugar, and water in a saucepan. Heat until the seeds are tender, adding water as needed to avoid caramelization or burning.
  5. For the salad, quarter the tomatoes, julienne the cucumber, and destem the dill. Mix together in a bowl with salt, pepper, and olive oil.
  6. Slice the roll into 8-10 pieces, approximately one-half inch to two-thirds inch each. Garnish with salad and mustard seeds.