Salmon Roll Up

This recipe literally saves me when I’m on a Hypoallergenic cleanse!  And rolling sushi is not as hard as you think, trust me.  Check out my video on how to make this recipe.  A few tips though, be sure to soak the sushi rice for about 20 mins before cooking it.  It really important to aid in the preparation of the rice. Also, remember to taste the salmon mixture often to get the flavor where you like it.

Here’s a video on how to make my purple cabbage coleslaw.

Salmon Roll Up

Print Recipe

The dressing, salmon and rice can be made ahead of time. Then you can assemble the roll just before eating. Full recipe makes enough for about 3 rolls.

Servings	Prep Time
3 rolls	40 mins

Cook Time

20 mins

Servings Prep Time 3 rolls 40 mins

Cook Time 20 mins

Salmon Roll Up Print Recipe The dressing, salmon and rice can be made ahead of time. Then you can assemble the roll just before eating. Full recipe makes enough for about 3 rolls. Servings Prep Time 3 rolls 40 mins Cook Time 20 mins Servings Prep Time 3 rolls 40 mins Cook Time 20 mins

Ingredients

Dressing

• 3/4 cup Organic Cold Pressed Olive Oil
• 1 1/2 tbsp Fresh herbs Basil, thyme, oregano - finely chopped
• 1 1/2 tbsp Rice vinegar

Salmon Mix

• 1 can Wild Caught Salmon skinless and boneless
• 1/2 Avocado mashed
• 1 1/2 tbsp Rice vinegar
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 1/2 tbsp Dressing add more if you'd like more flavor

Veggies

• 1/4 Avocado sliced thin
• 1/4 cup Cucumbers remove seeds, thinly sliced
• 1/4 cup Carrots I buy the Julianne cut bag
• 1/4 cup Purple Slaw see my video / recipe
• 3 Nori Sheets

Purple Cabbage Slaw

• 5 cups Purple Cabbage very thinly sliced
• 1 cup Organic Cold Pressed Olive Oil
• 3/4 cup Apple Cider Vinegar
• 1 tsp Salt
• 1 tsp Pepper

Servings: rolls

Instructions

1. Start by preparing the sushi rice. Be sure to soak the rice for at least 20 mins before cooking. I follow the directions on the package, then finish it off with a dash of rice vinegar and dash of salt. You can spread it out on a plate and allowing it to cool.
2. Next, make the dressing. Add the oil, vinegar and fresh chopped herbs to a small bowl and mix well. I used my emulsion blender but a whisk and a strong arm will do the trick just fine. Set aside.
3. Now let's start on the salmon mix. Open and drain the salmon, add to another small bowl and break apart chunks with a fork. Add 1/2 avocado mashed with 1 1/2 tbsp of dressing, 1 1/2 tbsp of rice vinegar, salt / pepper and mix well. Set aside.
4. Ok, now let's start rolling the sushi. Add about 1/4 cup prepared and cooled rice to 1/2 of the nori sheet (shiny side down), next layer the salmon mix, cucumber, carrots, avocado and purple slaw. Now, wet the edges of the nori sheets and roll (carefully!) the ingredients into a roll. The moist edges will seal the roll, and I also like to moisten the entire roll to seal it all up. You can eat like a burrito or using a sharp knife, slice into pieces like a sushi roll.

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