alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Salmon Nori Rolls

    Share

    Salmon Nori Rolls

    Makes 12 rolls

    Advertisement

    Not just for sushi, sheets of nori and their umami deliciousness are perfect for rolling up all sorts of fillings, such as this powerful combo of avocado sauce, poached salmon and Chinese black rice, a guise of rice particularly awash in antioxidants. If you can’t locate black rice, brown rice is a good alternative. You can also use cayenne powder or prepared horseradish to add a kick to the avocado sauce in lieu of wasabi.

    2/3 cup (160 ml) black rice
    1 lb (450 g) wild salmon
    1 1/2 Tbsp (30 ml) rice vinegar
    3 tsp (15 ml) sesame oil
    1 in (2.5 cm) piece fresh ginger, minced
    1/4 tsp (1 ml) salt
    1 ripe avocado
    1/3 cup (80 ml) organic soft tofu
    Juice of 1/2 lemon
    1 garlic clove, minced
    2 tsp (10 ml) wasabi paste
    12 organic nori sheets
    1 medium-sized carrot, shredded
    2 cups rocket

    In medium-sized saucepan, combine rice with 1 1/4 cups (310 ml) water. Bring to a boil, reduce heat and simmer covered for 25 minutes, or until tender. Set aside for 5 minutes and then fluff with fork.

    Place salmon, 5 cups (1.25 L) water, and a couple of pinches of salt in large saucepan. Bring to a very slight simmer with just a few bubbles breaking the surface and cook for 7 minutes, or until fish is just cooked through. Remove fish with slotted spoon, and when cool enough to handle, gently break apart flesh with fork.

    In small bowl, whisk together rice vinegar, sesame oil, ginger and salt. Pour over rice and stir to combine. Place avocado flesh, tofu, lemon juice, garlic and wasabi paste in food processor or blender and blend until smooth.

    Lay a nori sheet, rough side up, on cutting board. Spread some rice over bottom third of nori sheet and top with some avocado sauce, salmon, carrot and rocket. Don’t add too much filling or it will be difficult to roll. Fold nori sheet over filling, and roll sheet away from you as tightly as possible. Moisten top edge of sheet with some water to help seal roll.

    Slice each roll in half to serve. Repeat with remaining ingredients.

    Each roll contains: 782 kilojoules; 14 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 12 g total carbohydrates (1 g sugars, 2 g fibre); 101 mg sodium

    source: "Wrap & Roll", alive Australia #21, Spring 2014

    Advertisement

    Salmon Nori Rolls

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.