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