Salmon Roll Up
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
3rolls 40mins
Cook Time
20 mins
Servings Prep Time
3rolls 40mins
Cook Time
20 mins
Ingredients
Dressing
  • 3/4cup Organic Cold Pressed Olive Oil
  • 1 1/2tbsp Fresh herbsBasil, thyme, oregano – finely chopped
  • 1 1/2tbsp Rice vinegar
Salmon Mix
  • 1can Wild Caught Salmonskinless and boneless
  • 1/2 Avocadomashed
  • 1 1/2tbsp Rice vinegar
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 1/2tbsp Dressingadd more if you’d like more flavor
Veggies
  • 1/4 Avocadosliced thin
  • 1/4 cup Cucumbersremove seeds, thinly sliced
  • 1/4 cup CarrotsI buy the Julianne cut bag
  • 1/4cup Purple Slawsee my video / recipe
  • 3 Nori Sheets
Purple Cabbage Slaw
  • 5cups Purple Cabbagevery thinly sliced
  • 1cup Organic Cold Pressed Olive Oil
  • 3/4cup Apple Cider Vinegar
  • 1tsp Salt
  • 1 tsp Pepper
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.