Salmon & Avocado Nori Rolls (Paleo Sushi)
one of the maximum disturbing matters approximately the shortage of bread inside the paleo weight loss program is not having a handy and short vehicle to supply a group of tasty ingredients into our mouth. even as there are numerous recipes for paleo bread options, they require effort and time to make and can often be a little high in carbohydrate-rich starches or nuts. that is where the seaweed primarily based nori sheets, used to wrap a sushi roll, come in very accessible. In fact, a triangular formed sushi roll is truely known as a ‘hand roll’ on a eastern restaurant menu.
i really like sushi, which i've every now and then whilst ingesting out, but the motive I stock nori sheets in my pantry is due to the fact they may be ideal for making a short and smooth lunch or a snack, and they're quite nutritious too, containing wonderful quantities of diet A, iodine, calcium, iron or even protein.
INGREDIENTS
- 1/2 avocado, sliced into strips
- 1 spring onion/scallion, cut into 2–3” pieces
- 150–180 g / 5-6 oz cooked salmon or tinned salmon
- 1/3 red pepper, sliced into thin strips
- 1 teaspoon black or white sesame seeds
- 1/2 small cucumber, sliced into strips
- 3 square nori sheets (seaweed wrappers)
- 2 tablespoons mayonnaise
- Coconut aminos for dipping, optional
- 1 tablespoon hot sauce or Sriracha sauce
INSTRUCTIONS
- Place the nori sheet on a flat surface, such as a cutting board, shiny side down. Look at the fibres of the wrapper to see which way it needs to be rolled.
- Add a third of the salmon to the right or left third of the nori sheet and top with two strips of pepper, cucumber and avocado. Add some green onion and a drizzle of mayonnaise and hot sauce. You can sprinkle with sesame seeds now or at a later stage, once the rolls are cut.
- Lightly wet the top part of the nori sheet (the side you are rolling towards), just 1-2 cm of the wrapper. Pick up the opposite outer edge of the roll and start wrapping it over the ingredients, using your fingers to keep it nice and tight. This can take a bit of practice, but don’t worry if your roll doesn’t look perfect. Roll it until the top edge of the wrapper overlaps the roll and press it tightly to stick. Place the roll on the cutting board with the seam facing down and then cut into bite-size pieces.
- Serve right away with some coconut aminos or extra mayo for dipping, or pack in a container to take for lunch or keep as a snack in the fridge.
