These nori rolls are simple, incredibly healthy and fun to make. With just a few ingredients, you can have your own grain-free, low-carb “sushi” at home!
You can easily alter the recipe to include any veggies/seafood you have on hand, but I happen to love the combination of salmon, cucumber and avocado. With the ginger and coconut aminos, you get a kick of Asian-inspired flavors.
Rolling the nori is incredibly simple too! Just make sure that your “rice” is cool, and that you wet the edge of the nori wrapper to act as the glue to hold the roll together.
You may over or under stuff your first few nori rolls, but I promise that it’s really easy to get the hang of.
I like to eat these along side extra cauliflower rice, a fried egg and coconut aminos for dipping.
1½ Tablespoons coconut oil, seperated (or sub any fat of choice)
1 Head Cauliflower, riced
½ Cup water
3 Carrots, shredded
2 Teaspoons fresh ginger, minced
¼ Teaspoon crushed red pepper (or more or less to taste)
2 Tablespoons coconut aminos
1 Teaspoon Apple Cider Vinegar
5-6 Sheets of Nori
2 Cans wild caught salmon
½ Cucumber, thinly sliced
1 Avocado, thinly sliced
INSTRUCTIONS
Heat a large pan over medium heat. Melt 1 tablespoon of coconut oil. Add the riced cauliflower to the pan and stir. Let cook for 2-3 minutes. Add ½ cup of water to the rice, cover and cook unitl softened, about 5-7 minutes. Remove the lid and stir the rice to fluff. Trasfer the rice to a separate bowl.
Melt the remaining coconut oil in the pan. Add the shredded carrots, ginger and red pepper. Cook for 1-2 minutes, stirring constantly. Add 3 cups of the cooked cauliflower rice to the carrots along with the coconut aminos and apple cider vinegar. Stir and let cook an additional 2-3 minutes. Transfer the mixture to a separate bowl and let sit until cooled to room temperature.
In the mean time, slice the cucumber and avocado into long thin slices.
Lay 1 sheet of nori on a cutting board or cloth. Spread a layer of the carrot/rice mixture over the nori sheet. The layer should be between ¼-1/2 inch thick. Leave ½ inch of the nori uncovered on the sides closest and farthest from you.
On the side closest to you, add a layer of the canned salon in a single strip. Top the salmon with the thinly sliced cucumber and avocado.
Dip your fingers in water and wet the uncovered strip of nori farthest from you.
Starting with the end of nori closest to you, roll the sheet back. Press down the wet strip of nori to create a seal for the roll.
Repeat with the remaining sheets of nori.
Slice each roll of nori into 4-8 pieces with a wet knife (water helps it to cut more easily).
Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.
You can easily alter the recipe to include any veggies/seafood you have on hand, but I happen to love the combination of salmon, cucumber and avocado. With the ginger and coconut aminos, you get a kick of Asian-inspired flavors.
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