Salmon Nori Rolls
Makes 12 rolls
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
Salmon Nori Rolls
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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