Salmon Nori Rolls

28 Salmon Nori Rolls

Sushi without rice is the perfect Keto twist for this Asian inspired lunch.

Makes 12


2 sheets nori (dried seaweed)

6 ounces (170g) sliced smoked salmon

½ small avocado, peeled and thinly sliced

1 x cucumber, sliced into 2 inch (5cm) pieces, seeded and julienned

4 ounces (113g) cream cheese

1 tsp. wasabi paste (to taste)

Pickled ginger and soy sauce to serve


  1. Lay out the nori sheets individually with the shiny side down on a sushi mat if you have one. If not, plastic wrap works well!
  2. Divide the salmon slices in two and lay them over the bottom half of each nori sheet.
  3. Place the avocado and cucumber slices on top of the salmon about 1 inch (2.5cm) from the edge.
  4. Beat the wasabi paste into the cream cheese.
  5. Spoon the cream cheese along the avocado and cucumber as evenly as you can.
  6. Start rolling from the salmon end – like a Swiss roll.
  7. Use the sushi mat or plastic wrap to help you. Press firmly as you go so that the nori sticks together. Use a damp finger if necessary to help ‘stick’ the edges together.
  8. With a very sharp knife cut each roll into 6 even sized pieces.
  9. Serve with the pickled ginger slices and soy sauce for dipping.

Nutritional Facts per roll: Calories 76, Fat 5.7g, Carbohydrate 2.7g, Dietary Fiber 0.9g, Net Carbs 1.8g, Protein 4.1g

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