Smoked Salmon Kelp Rolls
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.
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
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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.
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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.
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3
Lay one soaked thin kelp sheets (or nori if unavailable) on a clean work surface or bamboo sushi mat.
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4
Place a few slices of 6 oz thinly sliced smoked salmon along the bottom third of the kelp sheet, slightly overlapping.
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5
Arrange slices of 1 sliced ripe avocado and 1 julienned English cucumber sticks on top of the salmon.
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6
Add a few strips of 4 julienned green onions alongside the cucumber.
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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.
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8
Seal the edge with a small amount of the prepared sauce if needed.
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9
Using a sharp knife, slice each roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for neat slices.
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10
Arrange the rolls on a serving plate, drizzle with some of the dipping sauce, and sprinkle with 2 tsp toasted sesame seeds.
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11
Serve with 1 cut into wedges lime and the remaining dipping sauce on the side.