Trim ends off cucumber. Use sharp vegetable peeler or mandolin to slice into long, thin strips the length of the cucumber. Note: A medium cucumber creates 20-24 slices.

Place half the cucumber strips onto clean dish in single layer. Lay paper towel on top of slices. Layer on remaining cucumber slices and top with another paper towel to blot extra moisture. Cover and transfer to refrigerator.

I medium bowl, use fork to break apart drained salmon. Stir in mayonnaise, lemon zest, lemon juice, salt, pepper and chive. Taste and adjust seasonings as needed.

On clean surface, lay down two cucumber slices, slightly overlapping. Place one seaweed snack on lower portion of cucumber slices to cover cucumber. Spoon 1 tablespoon salmon filling onto lower section of seaweed. Then, layer on 1 tablespoon broccoli sprouts.

Carefully and tightly, roll cucumber. Tip: Use dab of mayonnaise at the tops to seal rolls. Repeat process for remaining cucumber slices.

Serve as is or dip each cucumber roll into toasted sesame seeds.