SALMON SUSHI WRAPS

I absolutely love these sushi wraps - ive made a few different versions and love each one. They’re perfect for lunch, light dinner, or even a protein-packed snack where you can get a bunch of veggies in.

Here is how I made it (makes 4 servings):

1.Start by seasoning 1lb of salmon. I spread 1 tbsp of mustard, then season with a couple generous pinches of salt, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tbsp Chile lime seasoning, and some red chili flakes. Pop it into the air fryer at 400F for 12 mins, or you can also pop this in the oven. Remove, then left cool slightly then flake using a fork.

2. To prepare your sauce, mix 4 tbsp mayo, juice of 1 lime, 2 tbsp sriracha, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp finely chopped cilantro, and a pinch of salt. Mix well, taste, and adjust as you wish.

3.You can make or use leftover regular rice, brown rice, or lowcarb rice here. Prep according to directions, then mix 1.5 cups of the cooked rice with half of the sauce from step 2 above. This helps it stick to the sheet.

4.Grab a flat sushi nori sheet. Grab a pair of scissors and cut just halfway down the middle.

5.Fill up each quadrant with some of the flaked salmon first, on the second quadrant add 1/4 of avocado sliced, a tablespoon of cream cheese and some thinly shaved carrots, then add a quarter of the rice and sauce mixture to the last quadrant and top with thin cucumber slices.

6.Once each quadrant is filled, fold it up. Start with the bottom left quadrant and fold it up, then across to the right, and finally fold down.

7.You can eat as is, or spoon some more sauce on top and enjoy.

If you give it a try, let me know what you think!

ENJOY.


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