Grill the Salmon:

• Lightly season the salmon with salt and grill over medium heat until cooked through (about 4–5 minutes per side). Let cool slightly, then flake into bite-sized pieces.

Make the Feta Cream:

• In a small food processor or bowl, blend the feta cheese, Greek yogurt, lemon juice, and herbs until smooth and creamy. Set aside.

Prepare the Cucumber Strips:

• Using a mandoline or sharp knife, slice the cucumber into long, thin ribbons.

Assemble the Rolls:

• Lay a cucumber strip on a clean surface.

• Add a small spoonful of sushi rice, a bit of grilled salmon, and a small dollop of the feta cream at one end.

• Roll up tightly into a spiral. Secure with a toothpick if needed.

Serve:

• Arrange on a platter and chill for 10 minutes before serving. Serve with soy sauce or on their own for a refreshing appetizer or light lunch.