Paleo Sushi With Nori, Salmon & Avocado

🧂 Ingredients

• 3 square nori sheets

  seaweed wrappers
• 150 g cooked salmon

  or tinned salmon, 5 oz.
• 1/3 red pepper

  sliced into thin strips
• 1/2 avocado

  sliced into strips
• 1/2 small cucumber

  sliced into strips
• 1 spring onion/scallion

  cut into 2-3″ pieces
• 1 tablespoon mayonnaise
• 1 tablespoon hot sauce

  or Sriracha sauce
• 1 teaspoon sesame seeds

  black or white
• Coconut aminos for dipping

  optional

Instructions

• 1 Place the nori sheet on a flat surface, such as a cutting board, shiny side
  down. Look at the fibres of the wrapper to see which way it needs to be rolled.
• 2 Add a third of the salmon to the right or left third of the nori sheet and top
  with two strips of pepper, cucumber and avocado. Add some green onion and a
  drizzle of mayonnaise and hot sauce. You can sprinkle with sesame seeds now or
  at a later stage, once the rolls are cut.
• 3 Lightly wet the top part of the nori sheet (the side you are rolling towards),
  just 1 to 2-cm of the wrapper. Pick up the opposite outer edge of the roll and
  start wrapping it over the ingredients, using your fingers to keep it nice and
  tight. This can take a bit of practice, but don't worry if your roll doesn't
  look perfect. Roll it until the top edge of the wrapper overlaps the roll and
  press it tightly to stick. Place the roll on the cutting board with the seam
  facing down and then cut into bite-size pieces.
• 4 Serve right away with some coconut aminos or extra mayo for dipping, or pack in
  a container to take for lunch or keep as a snack in the fridge.

Nutrition Info