Smoked Salmon Nori Rolls
Makes 4 rolls
Nori is a species of red algae, commonly used in Japanese cuisine.
Most people recognize nori as the seaweed wrapping around their favorite sushi rolls.
Nori is one of the healthiest seaweeds, providing the highest source of protein, approximately 50 grams per 100-gram serving. Researchers from Stanford Medicine found that gut bacteria responded positively when nori was introduced into the diets of mice. Gut bacteria can provide essential nutrients and promote healthy digestion. The lead author of the study, Elizabeth Shepherd, PhD, believes microbes “are a very powerful lever to modulate our biology in health and disease,” and nori can add help incorporate an additional strain of healthy gut bacteria into your digestive system.
Researchers from the American Chemical Society reviewed over 100 scientific studies and found that nori seaweed contains proteins similar to bioactive peptides, a protein chain found in milk products and various other animal-based products, which can reduce blood pressure and even prevent certain diseases.
In addition, nori provides an excellent source of omega-3 fatty acids and vitamin B-12.
- 8 sheets toasted nori
- ½ cup mayonnaise mixed with wasabi to taste
- 8 pieces smoked wild salmon (each about 1 ounce)
- 2 avocados, each thinly sliced lengthwise into 8 pieces
- 1 English cucumber, thinly sliced lengthwise into 16 pieces and trimmed to fit the nori sheets
- 1 large red bell pepper, thinly sliced lengthwise into 16 pieces
- 24 fresh mint leaves, chopped
- 24 fresh cilantro leaves, chopped
- Warm water
Place 1 sheet of nori on a work surface, with the rough side facing up.
Place 1 piece of salmon, 2 slices of avocado, 2 slices of cucumber and 2 slices of red pepper about 11⁄2 inches (4 cm) from the bottom edge. Top with some of the mint and cilantro.
Starting with the bare edge, roll nori around the fillings, pressing gently to make a compact roll. Moisten a finger with warm water and run it along the inside edge of the flap that remains at the top of the roll, then press the moistened edge against the roll to seal.
Repeat steps 1 to 3 with the remaining ingredients.
Using a serrated knife, cut each roll into 6 pieces. Use a very sharp knife when cutting your roll, as a dull one will crush it. Keeping the blade slightly wet will also help. A good way to do this is to dip the knife tip into a bowl of water, then turn it so that the tip points straight up. Tap the handle of the knife on the table, and gravity will send the water down the cutting edge.
This recipe is from The Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier
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