Nori Rolls with Smoked Salmon

Nori Rolls with Smoked Salmon: The perfect weekday lunch.

Make a few of these rolls ahead of time, take them to work, and enjoy for lunch!

You’ll need nori – available at most markets these days – sheets of dried seaweed, smoked salmon (from the Pacific) or trout, fermented vegetables (kimchi, sauerkraut, pickles), avocado, sprouts, a spritz of lime juice, and a sesame dipping sauce. Really the work is in the assembly, which is beyond simple. If you’re vegan, bake some tofu, and use that in place of the smoked fish. 

Nori Rolls with Smoked Salmon

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Tania Van Pelt

Ingredients

The Roll

  • 1 Sheet of nori
  • 2 slices of wild caught smoked salmon trout, or baked tofu
  • ½ avocado peeled, halved, sliced
  • 2-3 tablespoons of carrot radish sauerkraut, kimchi, or pickles (or your favorite naturally fermented vegetable)
  • ¼ cup sprouts kaiware, radish, or alfalfa sprouts or microgreens
  • 1 lime halved

Sesame Dipping Sauce

  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon toasted sesame oil

Instructions

  1. Lay a nori sheet out on a flat surface or bamboo mat
  2. Top with smoked salmon.
  3. Top with thin slices of avocado, kimchi, pickle, (or fermented veggie of your choice), and micro greens or sprouts.
  4. Spritz with lime juice
  5. Carefully roll the seaweed up.
  6. To seal the nori sheet rub a little bit of water on the edge.
  7. Whisk together the tamari, vinegar, sesame oil, and cayenne.
  8. Slice the roll with a very sharp knife and serve with the dipping sauce.

Recipe Notes

Double, triple, or quadruple the recipe as needed. For extra oomph, add a tablespoon of white miso to the dipping sauce. Try a couple of different pickled vegetables. I used Bubbies's pure kosher dill pickles, sliced in thin matchsticks and pickled carrots from the Farmers Market. If you're anything like me and still have some trouble making a perfect roll, don't worry, it still tastes good. And, practice does make perfect.