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Salmon Avocado Nori Rolls with Almond Cream Cheese

Nori rolls are one of my favorite foods to eat. They are relatively easy to make, once you learn how to roll it using a sushi rolling mat. This is one of the food combinations that work well in a nori rolls, but this is also a frame for you to experiment with whatever you have available.

Who needs bread when you have nori?

Every time I make nori rolls I have this thought in mind. Who really needs bread to make rolled sandwiches when you have nori? Sometimes I make the chicken nori rolls recipe from the original Plant Paradox book, and that’s how I got the idea that nori are not only good for sushi, but you can fill them with anything. I’m sharing this recipe because it was particularly tasty, especially if combined with the spinach pesto (but I’m sure it would work great with other type of green dipping sauce).

You find the spinach pesto recipe here.

The quantities I used make two generous servings, even as a main dish, but you can also use it as an appetizer for more people. I think they’ll make a great entertaining food and a super convenient lunch box meal. You can prepare in advance, store in the fridge and serve when guests arrive. I used one 4-5oz Alaskan salmon fillet, which I previously cooked on the stove in avocado oil. I buy the nori wraps from Whole Foods and I always get the roasted ones because if they are not roasted you will have to do it yourself and it’s not that fun (let’s just say I burnt few in the past). I used Kite Hill almond cream cheese with chives (the plain one is just as good), or you can use a home made nut cream cheese or normal cream cheese. I did not include in the recipe the cooking of the salmon, because you can use any cooked leftover salmon you have or you cook it in any way you want.

How we serve this dish in our home:

If you are not familiar with rolling nori sheets, please watch a tutorial online, there are plenty. The sushi rolling mat I use I bought at Whole Foods, but before I bought that I even rolled them using parchment paper. The below picture might help to see how I spread out the ingredients, although the nori sheet is a little wrinkled, because I took too long to take this picture. It still gave a perfectly fine roll. But you probably won’t need to take a picture of the process, so just go ahead and roll immediately after you add the filling.

And these are the original chicken nori rolls from The Plant Paradox book, which I had with an avocado dipping sauce and jicama fries. Possibilities are endless, so go ahead and learn how to roll that nori (in case you don’t know already).

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Salmon Avocado Nori Rolls with Almond Cream Cheese

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By Claudia Curici Serves: 2
Prep Time: 30 minutes

A super tasty and delicious finger food

Ingredients

  • 4-5 oz wild caught salmon fillet, cooked and flaked, well seasoned with salt, pepper and lemon
  • 1/2 big avocado, sliced (if you avocado is small use a whole one) and seasoned with salt, pepper and lemon
  • 3 oz almond cream cheese (I use Kite Hill brand, and for this one I used the chives one)
  • about 1/2 cup or more pitted kalamata olives, rinsed, drained and pat dried
  • 4 roasted nori sheets

Instructions

1

Prepare your work surface with all the ingredients ready. Spread cheese on the nori sheet, add flakes of salmon, avocado, olives and then roll. Once you rolled all four sheets cut them in three smaller rolls each. They are the perfect size for dipping.

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