Nori—pressed, dried laver seaweed with a pleasant minerality—is one of the easiest sea greens to locate in stores. Typically used to wrap sushi, it’s also ready to roll up this all-star cast of ingredients to help breathe new life into your lunch routine. Wasabi lends the edamame spread a bit of sinus-clearing kick, smoked salmon provides velvety protein, and mango adds a pop of sweetness. If you have some on hand, go ahead and add pickled ginger to the rolls for a fiery, vinegary bite.
For optimal texture, these rolls are best eaten soon after assembly, but they can also be made ahead of time to enjoy for lunch at the office.
1 1/2 cups (350 mL) shelled frozen edamame
2 Tbsp (30 mL) extra-virgin olive oil, avocado oil, or camelina oil
Juice of 1/2 lime
1 garlic clove, minced
3/4 tsp (4 mL) wasabi paste
8 nori sheets
1 English cucumber, very thinly sliced
1/2 lb (225 g) smoked salmon fillet, sliced
1 large carrot, grated
1 mango, peeled and thinly sliced
In medium-sized saucepan, bring 3 cups (750 mL) water to a boil. Add edamame and boil until tender, about 5 minutes. Reserve 1/3 cup (80 mL) cooking water, drain edamame, and rinse under cold water.
Place edamame in food processor container and pulse a few times to break down beans. Add oil, lime juice, garlic, and wasabi paste; blend together. Blend in reserved cooking liquid, 1 Tbsp (15 mL) at a time, until a spreadable consistency is reached. Taste and add more wasabi if you want more kick.
On cutting board, place a sheet of nori, shiny side down and a short edge facing you. Slather some edamame spread on nori, leaving at least 1 in (2.5 cm) empty space at the top. Arrange cucumber in overlapping rows on top of edamame spread. Top with smoked salmon, carrot, and mango over bottom third of nori sheet.
Start rolling nori tightly from the edge closest to you. As you reach the uncovered strip of nori at the top, dip your fingertips in a bowl of water and dab nori lightly so it will stick. Set aside, seam side down, and repeat with remaining ingredients.