Paleo Sushi Salmon & Avocado Nori Rolls
In the paleo diet – paleo sushi, one of the most annoying things about the lack of bread is not having a quick vehicle to deliver and a convenient a bunch of tasty foods into our mouth. For paleo bread alternatives there are many recipes, and to make they require time and effort and can often be a little high in (rich starches) carbohydrate- or nuts. Used to wrap a sushi roll this is where the seaweed-based nori sheets, come in very handy. In fact, on a Japanese restaurant menu, a triangularly shaped sushi roll is actually called a ‘hand roll’.
I love paleo sushi, when eating out which I have from time to time, just because they are perfect for making an easy and quick lunch or a snack is the reason I stock nori sheets in my pantry, and containing impressive amounts of iodine, vitamin A, iron, calcium, and even protein, they are pretty nutritious too.
Inside paleo sushi nori roll, you can roll pretty much anything, but I particularly love using raw veggies and high-quality cooked fish. I often add sesame seeds inside or sprinkle over the top as they are also high in calcium. With avocado, cooked salmon, mayonnaise, peppers, and Sriracha sauce, below is a simple and nutritious paleo sushi salmon & avocado nori roll recipe, I often have these dipped in coconut aminos or drizzled.
They will last for 24-48 hours in the fridge, you can make paleo sushi nori rolls ahead of time so that the nori sheet doesn’t get too soggy, I suggest eating them within 24 hours. You can keep the rolls whole, or with a sharp, clean knife cut them into bite-size pieces.
Paleo sushi avocado & salmon nori roll recipe
You can find seaweed nori sheets in the Japanese food section or most Asian grocery stores of your supermarket, as well as online.
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Salmon & Avocado Nori Rolls
- 1 teaspoon black or white sesame seeds
- 3 square nori sheets seaweed wrappers
- ½ avocado sliced into strips
- 150-180 g / 5-6 oz cooked salmon or tinned salmon
- ⅓ red pepper sliced into thin strips
- 2 tablespoons mayonnaise
- ½ small cucumber sliced into strips
- 1 spring onion/scallion cut into 2-3" pieces
- Coconut aminos for dipping optional
- 1 tablespoon hot sauce or Sriracha sauce
- On a flat surface, place the nori sheet, shiny side down, such as a cutting board. To see which way it needs to be rolled look at the fibers of the wrapper.
- To the right or left third of the nori sheet add a third of the salmon and top with two strips of cucumber, pepper, and avocado. Add some green onion and a drizzle of hot sauce and mayonnaise. At the later stage, you can sprinkle with sesame seeds, once the rolls are cut.
- The side you are rolling towards lightly wet the top part of the nori sheet, just 1-2 cm of the wrapper. Pick up the opposite outer edge of the roll and using your fingers start wrapping it around the ingredients, to keep it nice and tight. But don't worry if your roll doesn't look perfect this can take a bit of practice. Until the top edge of the wrapper overlaps the roll, roll it and press it tightly to stick. With the seam facing down place the roll on the cutting board and then cut into bite-size pieces.
- Serve right away with some extra mayo or coconut aminos for dipping, or pack in a container to keep as a snack or take for lunch in the fridge.