I had rarely attempted sushi or Nori rolls before and my rolling skills definitely need practice! However, these delicious little morsels were delightful and I have since made them quite a few times using a sushi mat which makes rolling quite a bit easier and tidier.
We love these rolls either on their own, as a starter, or even as a main meal. They keep well in the fridge for a day or two but are really at their best on the day made when the nori sheet isn’t soggy.
3 Nori Sheets
5 to 6oz cooked salmon, flaked
1/3 red pepper, cut into thin strips
½ avocado, cut into thin strips
Chunk of cucumber, cut into thin strips
2 spring onions, cut into thin strips
2 tablespoons homemade mayonnaise
1 tablespoon Sriracha
1 teaspoon sesame seeds (optional)
Coconut Aminos or Tamari for dipping
Place a nori sheet on a cutting board (or sushi mat) shiny side down making sure it can be rolled away from you.
I find it easier to have everything ready in small bowls before I start assembling the rolls.
Add 1/3 of the salmon along the nori sheet, top with some pepper, cucumber, avocado and spring onion.
Drizzle on mayonnaise and sriracha.
Roll up the nori sheet carefully, wetting the end so that it will stick together.
With a sharp knive, cut into bite-sized pieces, sprinkle with sesame seeds if using, and serve with either coconut aminos or tamari.
Keep in the fridge until used.
I first saw the idea for these rolls on EatDrinkPaleo.
Another variation we love uses sushi rice, tinned tuna flaked, pepper, onion, homemade mayo and lots of Sriracha.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.