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Smoked Salmon and Avocado Maki

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    Smoked trout and mackerel are good stand-ins for salmon. Choose wild Pacific salmon rather than farmed.

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    6 sheets nori seaweed (preferably toasted)
    4 1/2 cups (1.125 L) prepared sushi rice (see recipe here)
    1 Tbsp (15 mL) wasabi paste (optional)
    About 2 cups (500 mL) baby spinach, chopped
    6 ounces (170 g) smoked salmon, cut into thin strips
    1/2 avocado, peeled and cut into thin strips
    1/4 cup (60 mL) soy sauce
    Pickled ginger (optional)

    Place a nori sheet on a bamboo mat and add about 3/4 cup (180 mL) rice and flatten. If using wasabi, make a lengthwise depression in the rice in the middle and add a small amount of wasabi (add too much and you’ll want to call the fire department).

    Place 1/6 of the spinach, salmon, and avocado strips onto the wasabi and roll. Cut into 6 pieces and repeat with remaining nori sheets.

    Serve with soy sauce and ginger. Makes about 36 pieces.

    Each 6-piece serving contains: 264 calories; 10 g protein; 4 g fat (0 g sat. fat, 0 g trans fat); 44 g carbohydrates; 3 g fibre; 740 mg sodium.

    source: "Easy Make-at-Home Sushi", alive #323, September 2009

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    Smoked Salmon and Avocado Maki

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