Smoked Salmon Kelp Rolls

Name: Smoked Salmon Kelp Rolls
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 6 sheets thin kelp sheets (or nori if unavailable), soaked; 6 oz smoked salmon, thinly sliced; 1 ripe avocado, sliced; 1 English cucumber, julienned; 4 green onions, julienned; 2 tsp toasted sesame oil; 2 tbsp low-sodium soy sauce (or tamari for gluten-free); 2 tsp rice vinegar; 1 tsp fresh ginger, grated; 2 tsp toasted sesame seeds; 1 lime, cut into wedges

Delicate rolls made with sheets of kelp wrapped around smoked salmon, avocado, and cucumber, finished with a light sesame-ginger sauce for an elegant ocean-inspired appetizer.

25 minMediumServes 4210 cal/serving

FusionAppetizerNo-CookPescatarianHigh FiberDairy-FreeGluten-FreePork-FreeNightshade-FreeCorn-Free

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Ingredients

6 sheets thin kelp sheets (or nori if unavailable), soaked
6 oz smoked salmon, thinly sliced
1 ripe avocado, sliced
1 English cucumber, julienned
4 green onions, julienned
2 tsp toasted sesame oil
2 tbsp low-sodium soy sauce (or tamari for gluten-free)
2 tsp rice vinegar
1 tsp fresh ginger, grated
2 tsp toasted sesame seeds
1 lime, cut into wedges

Instructions

1

If using dried thin kelp sheets (or nori if unavailable), soak them in cold water for about 5 minutes until pliable. Pat dry with paper towels. If using fresh kelp sheets, they should already be pliable.
2

In a small bowl, whisk together the 2 tsp toasted sesame oil, 2 tbsp low-sodium soy sauce (or tamari for gluten-free), 2 tsp rice vinegar, and 1 tsp grated fresh ginger to make the dipping sauce.
3

Lay one soaked thin kelp sheets (or nori if unavailable) on a clean work surface or bamboo sushi mat.
4

Place a few slices of 6 oz thinly sliced smoked salmon along the bottom third of the kelp sheet, slightly overlapping.
5

Arrange slices of 1 sliced ripe avocado and 1 julienned English cucumber sticks on top of the salmon.
6

Add a few strips of 4 julienned green onions alongside the cucumber.
7

Starting from the bottom edge with the filling, roll the kelp sheet tightly away from you, using gentle pressure to keep the roll compact.
8

Seal the edge with a small amount of the prepared sauce if needed.
9

Using a sharp knife, slice each roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for neat slices.
10

Arrange the rolls on a serving plate, drizzle with some of the dipping sauce, and sprinkle with 2 tsp toasted sesame seeds.
11

Serve with 1 cut into wedges lime and the remaining dipping sauce on the side.

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Questions

Why pat it dry first in Smoked Salmon Kelp Rolls?

Step 1 reads: "Pat dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of rice vinegar in Smoked Salmon Kelp Rolls?

The entry for Smoked Salmon Kelp Rolls calls for 2 tsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Is Smoked Salmon Kelp Rolls gluten-free?

Yes. As written, nothing in the ingredient list for Smoked Salmon Kelp Rolls is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the soy sauce.

Does Smoked Salmon Kelp Rolls contain sesame?

Yes: 2 tsp toasted sesame oil and 2 tsp toasted sesame seeds. The full allergen list for this entry is fish and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Smoked Salmon Kelp Rolls?

One serving (the recipe makes 4) is about 210 calories, with 13 g protein, 23 g carbohydrate and 15 g fat, plus 5 g fiber and 461 mg sodium. The figures are estimates computed from the ingredient list.

How long does Smoked Salmon Kelp Rolls keep?

Refrigerate what is left of Smoked Salmon Kelp Rolls within two hours and eat it within two days (seafood turns fast). It is served cold; there is nothing to reheat. The grain firms up as it chills; add a spoonful of water before reheating.

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