SMOKED SALMON NORI ROLLS

SMOKED SALMON NORI ROLLS image

Number Of Ingredients 16

8 sheets of noriâ¨
1 cup Edamame Wasabi Spread*
8 pieces (4 ounces) of smoked wild salmon, spritzed with lime juice
1 English cucumber, thinly sliced lengthwise into 16 piecesâ¨
1 large red bell pepper, thinly sliced lengthwise into 16 piecesâ¨
2 avocados, thinly sliced lengthwise into 16 pieces
24 fresh mint leaves
24 fresh cilantro leaves
*Edamame Wasabi Spread:
1 cup fresh or frozen shelled edamame, mixed with a spritz of lime juice and a pinch of salt
1/4 cup water
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lime juiceâ¨
1 tablespoon chopped fresh cilantro or parsleyâ¨
2 teaspoons wasabi powder mixed with 1 teaspoon water, or 2 teaspoons wasabi paste
1/2 teaspoon sea salt

Steps:

Prepare Edamame Wasabi Spread: Put the edamame, sea salt, water, olive oil, lime juice, cilantro and wasabi paste in a food processor and process until smooth. Taste. You may want to add another squeeze of lime juice, a pinch of salt or if you really like some heat, add another 1/4 teaspoon of wasabi. Instructions for the nori rolls: Place a sheet of nori on a work surface with the rough side facing up. Carefully spread 2 tablespoons of the edamame wasabi mixture over the nori, leaving 1 1/2 inches bare along the bottom edge of the nori (the edge facing you) and 1/2 inch bare along the top edge. Place 1 piece of the salmon, 2 slices of cucumber, 2 slices of bell pepper, and 2 slices of avocado about 1 1/2 inches from the bottom edge. Top with 3 mint leaves and 3 cilantro leaves. Starting with the bare edge, roll the 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 with the remaining ingredients. Cut each roll into eight pieces using a sharp serrated knife. Variations: For a vegetarian nori roll, substitute thinly sliced tofu for the salmon (use baked tofu for better fla-vor and texture). Prep Time: 20 minutes Storage: Store in an airtight container in the refrigerator for up toâ¨ one day.â¨