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Some days I want to be Italian, Spanish, British, Swedish, Norwegian, Dutch, Japanese, Chinese, American, Thai, Vietnamese, Greek, Lebanese, French or Israeli…Depending on the day. I want to fit in here, there and everywhere, sampling food as I go and speaking each language fluently. Perhaps today I feel a Japanese-Israeli slant coming on, and that is how Smoked Salmon Hand Rolls made it onto the menu. Arigato and shalom!

Smoked Salmon Hand Rolls

Salmon Hand Rolls

  • 4 sheets of toasted nori, cut in half
  • 4 oz smoked salmon, diced bite-size
  • 3 eggs, beaten with a teaspoon of Dijon mustard and a pinch of sea salt and freshly ground black pepper
  • 1 ripe avocado, thinly sliced
  • 1-2 t wasabi (optional)
  • 2 t sesame seeds
  • 2 t black caviar (not the expensive kind)
  • 2 T low-fat cream cheese, room temperature
  • 4 romaine lettuce leaves, spine removed and thinly shredded lengthwise
  • 1/4 c finely chopped vidalia onion, red onion, scallions or chives
  • 1 t butter

Combine eggs with mustard and a little salt and pepper. Heat butter in a small frying-pan. Cook an omelet. Cool, then cut the omelet into strips.

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Lay down a sheet of nori, shiny side down. Make a thin line of wasabi at an angle, from one corner to the middle (see photo above). Add a thin line of cream cheese. Add a portion of egg, salmon, avocado and red onion, all on an angle. Roll the nori into a cone shape. Use a dab of cream cheese to seal the tip of the nori. Top the cone with a little caviar and a sprinkling of sesame seeds. Repeat with all the other nori sheets. Makes 8 handrolls, and serves 4.

Salmon Hand Rolls Print Ready Recipe

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Final notes:

  • Say goodbye to bagel-bloat. These Smoked Salmon Hand Rolls are a nice light bite.
  • For perfectly rolled, incredible sushi, try Mikado on Laurier.
  • On March 17th I want to be Irish! Celebrate St. Patrick’s Day with a delicious green treat, coming up in the next Jittery post.
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