CALIFORNIA ROLL WITH BAKED SALMON AND COCONUT AMINOS

Ingredients

  • 1 per 2 nori wraps:
    • Toasted Nori Sheets
    • Zucchini
    • Shredded Carrots
    • Raw Cauliflower Rice
    • Avocado
    • Optional: Microgreens and/or Sprouts
  • Wild Sockeye Salmon (make sure this is pre-cooked or smoked)
  • Your Dip of Choice
    • (e.g., Veggie Cilantro Dip – you can make your own with vegan or regular mayo, cilantro, turmeric, or dried basil)
    • Vegan (or regular) Mayo
    • Dried Ginger
    • D’Natural Organic Coconut Aminos

Directions

  1. Prep the Zucchini
    1. Chop the zucchini into matchsticks, aiming for thin, uniform pieces. Set half the zucchini aside for each nori sheet.
  2. Prep the Avocado
    1. Slice the avocado into strips, using a quarter of the avocado per nori wrap.
  3. Lay Out the Nori Sheets
    1. Place your nori sheets flat on a clean surface. It is recommended to work with two sheets at a time. Spread your chosen dip (like Veggie Cilantro Dip) evenly over the nori sheets.
  4. Layer the Vegetables
    1. Zucchini: Lay the zucchini sticks across the nori sheet, ensuring even coverage while leaving some space at the ends for easier rolling.
    2. Carrots: Add the shredded carrots in the same manner as the zucchini.
    3. Cauliflower Rice: Add a layer of raw cauliflower rice on top. This adds a nice texture and volume to your sushi.
    4. Avocado: Place the avocado strips over the cauliflower rice, ensuring even distribution
  5. Optional Sprouts or Microgreens: Add a small handful to the avocado if you’re using microgreens or sprouts.
  6. Roll the Wraps
    1. Start rolling the nori wraps as tightly as possible. Once rolled, place the wrap seam-side down to help it stay closed.
  7. Wrap and Chill:
    1. Wrap each sushi roll in plastic wrap, tucking in the ends. Place the wrapped rolls in the fridge to chill and firm up before slicing.