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
I find it easier to have everything ready in small bowls before I start assembling the rolls.
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.