Energizing Japanese Salmon Avocado Nori Rolls

Find a delicious and healthy Japanese snack recipe that combines salmon, avocado, and cucumber for a low-carb and energy-boosting meal.

🕒 Prep: 15 minutes Cook: 5 minutes (if you choose to pan-sear the salmon) Total: 20 minutes

🍽 Servings: 4

🔥 Difficulty: Intermediate

🌎 Cuisine: Japanese

Allergens

Fish, Soy

4 sheets of nori 1 lb fresh salmon, thinly sliced 2 avocados, ripe but firm 1 cucumber, thinly sliced 1 tbsp low
sodium soy sauce (optional) Black sesame seeds for garnish (optional)

Place a sheet of nori on a clean bamboo mat or flat surface.
With a sharp knife, spread a thin layer of mashed avocado evenly across the nori, leaving a 1 inch border at the top.
Arrange sliced cucumber along the bottom third of the nori sheet.
Place thin slices of salmon on top of the cucumber.
Drizzle with low sodium soy sauce if desired, and sprinkle black sesame seeds on top.
Using the bamboo mat or your hands, carefully roll up the nori into a tight cylinder, pressing gently to ensure the ingredients stay in place.
Slice each roll into 8 equal pieces using a sharp knife.

Using ripe but firm avocados ensures the filling remains creamy without becoming mushy.

Choose wild-caught salmon for the most sustainable option.

For a vegetarian option, replace salmon with thinly sliced avocado or tofu.

Use sushi rice for a more traditional version.

Pan-sear the salmon until it's golden brown and flaky before assembling the rolls.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Consume immediately for optimal freshness, but can be stored in the fridge for up to 3 days.

Arrange rolls on a plate with cucumber ribbons and a drizzle of low-sodium soy sauce.

Salmon is high in protein and omega-3s, while avocado provides healthy fats and cucumber adds hydrating water content.