When I relocated to Colorado in 2012, I moved in with a family in Denver to work as a live-in nanny for two small boys. It turned out to be a disaster (I'll spare you the details!), but I did learn at least one thing - an easy sushi recipe for weekday lunches or dinners when you just need to keep it simple.
The mom of the two boys would oftentimes make a fun sushi lunch that consisted of a scrambled egg, canned salmon, and a splash each of rice vinegar and tamari. Sounds a little strange, I know! But stick with me because it was so good.
This recipe is slightly different, but still incorporates inexpensive canned salmon (though freshly baked is also an option), with the addition of avocado for more lovely fats, microgreens for a bonus nutrient boost + ferments to keep your gut happy along the way!
Salmon Sushi Rolls
Makes one serving
Easy peasy for a meal on the go or when you're craving a sushi night in without breaking the bank. Grab some chopsticks, wasabi and let's get to it!
(1) 6 oz can wild caught salmon
1/4 - 1/2 avocado, diced (amount depends on your preference of creaminess)
1 1/2 tbsp rice vinegar
1/2 tbsp tamari or coconut aminos if you prefer soy-free
3/4 tsp sesame oil (a little goes a long way!)
2 scallions, thinly sliced (including greens)
1/2 cucumber, julienned
1/4 cup favorite sauerkraut or pickled veggies*
1 sheet toasted nori
a very sharp knife
*Pick whichever kraut you want here! Just make sure the flavors blend well with the Asian-inspired salmon. A local company in Baltimore called Hex Ferments carries two krauts that I LOVE for these rolls - one is their Sea Kraut, which is packed with sea vegetables, and the other is Glow Kraut, which has carrots, cabbage, turmeric and all sorts of other anti-inflammatory spices. Kimchi may also be a fun, different option!
Begin by draining the canned salmon, then add it to a medium-sized bowl. Mix in the avocado by smashing it together with a fork (the way you'd make guacamole), until together with the salmon it comes to a nice, creamy texture. Stir in the rice vinegar, tamari, sesame oil and scallions. Be sure to taste and make any adjustments you need before creating the rolls.
Next, set a bowl of warm water next to a flat, clean surface - a cutting board works great here. Lay your nori sheet out on the cutting board (shiny side down) and, dipping your fingers in the warm water bowl, dampen the sheet (but avoid getting it too wet, which can cause it to tear as we roll it). Add the julienned cucumber along one end, leaving a little space from the edge (see photo above), then spoon the salmon mixture on top of the cucumber, trying to keep it in a fairly straight line. Follow this by topping the salmon with your fermented veggie choice and, finally, topping it all off with some microgreens.
Now comes the fun part! Let's roll.
Gently take the end you lined up the ingredients on (we'll call this the "full side") with one hand and slip your other hand underneath the empty side (this is simply for support as we begin to roll). Slowly roll the full side over, so as to begin the rolling action, removing your hand underneath the empty side - now using both hands to roll the nori into a cylinder, keeping the roll as tight as you can without tearing the nori. Then dip your fingers in the warm water again and dampen the empty end to seal the sushi roll together. (PS - If there's a method that works more naturally for you, please be my guest! If there's some confusion on how exactly we're making this work, just comment below and ask!)
Take your super sharp knife and slice the sushi into individual rolls, about an inch or so thick. This may be tricky, as a knife that is not sharp enough may have a difficult time cutting through the nori.
You're all set to eat! Pair this with a delicious salad and some miso soup for a filling lunch or dinner, adding a little pickled ginger to your plate and a dash of wasabi to your side of tamari for the full experience!
Don't forget to tag me on Facebook or Instagram @gatheringwellness and use the hashtag #findyourglow when you share your sushi creation on social media!