Sushi hand rolls might sound like an extravagant treat, but this recipe turns hand rolls into a super-easy snack. Kids love these salmon hand rolls after school (maybe omit the hot chiles?) and adults love them pretty much any time of day or night.
The switch is subbing out raw sashimi grade tuna and using smoked salmon instead. This avoids the issue of mercury from tuna, and makes it easier to pack hand rolls for an afternoon snack at school or work without worrying about spoilage. Plus, the omega-3s from fatty salmon and the monounsaturated omega-9 fatty acids from Primal Kitchen Mayo® mean these hand rolls are both a nutritious and delicious snack.
Let’s get started. Mix up hot chiles, ginger, garlic, sesame oil, rice vinegar and a dollop of Primal Kitchen Mayo. Spoon the spicy salmon onto a square of nori, garnish with thinly sliced cucumber and avocado, fold and eat. It’s so good, and so easy.
Servings: 8 to 10 mini hand rolls
Time in the Kitchen: 10 minutes
- 8 ounces smoked salmon, shredded into small pieces (230 g)
- 1 Thai chile pepper or other hot pepper, seeded and finely chopped
- 1 teaspoon grated ginger (5 ml)
- 1 small garlic clove, pressed or finely chopped
- 2 teaspoons toasted sesame oil (10 ml)
- 2 teaspoons rice vinegar (10 ml)
- 2 tablespoons Primal Kitchen Mayo (30 ml)
- Seaweed Snacks, or Nori cut into 4 squares
- Cucumber, thinly sliced
- Avocado, cut into thin wedges
- Black sesame seeds, for garnish
Whisk together chile pepper, ginger, garlic, sesame oil, rice vinegar and mayo.
Mix in the salmon.
Spoon about a tablespoon of salmon onto a small square of dried seaweed. Add a strip of cucumber and avocado. Fold the seaweed around the salmon so it’s in the shape of an ice-cream cone. Garnish with black sesame seeds.
from Mark's Daily Apple http://ift.tt/2gSbho8