Description

These salmon avocado nori rolls are a fresh, protein-packed meal that’s perfect for transforming leftover cooked salmon into something special. Filled with creamy almond cream cheese, buttery avocado, briny Kalamata olives, and wrapped in roasted nori, they’re satisfying, flavorful, and require no cooking if your salmon is already prepared. Great for lunch, a light dinner, meal prep, or an elegant appetizer, these sushi-inspired rolls are an easy way to enjoy a nutritious meal without bread or rice.

Ingredients

4–5 ounces (115–140g) wild-caught salmon fillet, cooked, flaked, and seasoned with salt, pepper, and lemon
1/2 large avocado, sliced (or 1 small avocado), seasoned with salt, pepper, and lemon
3 ounces (85g) almond cream cheese (I use Kite Hill Chive Almond Cream Cheese, but plain almond cream cheese, homemade nut cream cheese, or regular cream cheese all work well)
About 1/2 cup pitted Kalamata olives, rinsed, drained, and patted dry
4 roasted nori sheets

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Instructions

If using leftover salmon, make sure it is fully cooked, well seasoned, and flaked into bite-sized pieces.
Arrange all of the ingredients on your work surface before you begin.
Spread about one-quarter of the cream cheese evenly over one roasted nori sheet.
Top with one-quarter of the salmon, avocado slices, and Kalamata olives, distributing the filling evenly while leaving a small border along the top edge.
Starting from the edge closest to you, roll the nori tightly into a log. A bamboo sushi mat makes rolling easier, but parchment paper works well too.
Repeat with the remaining nori sheets and filling.
Using a sharp knife, cut each roll into 3 equal pieces. Serve immediately or refrigerate until ready to serve.

Notes

This recipe is an excellent way to use leftover cooked salmon. Pan-seared, baked, grilled, or poached salmon all work beautifully.

Be sure to use roasted nori sheets, which are ready to use and have the best flavor and texture.

These rolls are delicious served with spinach pesto, another herb-based sauce, or simply a squeeze of fresh lemon.

For the cleanest slices, use a very sharp knife and wipe the blade clean between cuts if needed.