One of the most annoying things about the lack of bread in the paleo diet is not having a convenient and quick vehicle to deliver a bunch of tasty foods into our mouth. While there are many recipes for paleo bread alternatives, they require time and effort to make and can often be a little high in carbohydrate-rich starches or nuts. This is where the seaweed based nori sheets, used to wrap a sushi roll, come in very handy. In fact, a triangular shaped sushi roll is actually called a ‘hand roll’ on a Japanese restaurant menu.
I love sushi, which I have from time to time when eating out, but the reason I stock nori sheets in my pantry is because they are perfect for making a quick and easy lunch or a snack, and they are pretty nutritious too, containing impressive amounts of vitamin A, iodine, calcium, iron and even protein.
You can roll pretty much anything inside a nori roll, but I particularly love using cooked or raw (high-quality) fish and raw veggies. Sesame seeds are also high in calcium, so I often add those inside or sprinkle over the top. Below is a simple and nutritious nori roll recipe with cooked salmon, avocado, peppers, mayonnaise and Sriracha sauce. I often have these drizzled with or dipped into coconut aminos.
You can make nori rolls ahead of time, they will last for 24-48 hours in the fridge, although I suggest eating them within 24 hours, so that the nori sheet doesn’t get too soggy. You can keep the rolls whole, or cut them into bite-size pieces with a sharp, clean knife.
You can find seaweed nori sheets in most Asian grocery stores or in the Japanese food section of your supermarket, as well as online. You can get it from Amazon here.
Other filling options: tinned tuna or sardines, cooked shrimp or crab meat, shredded chicken, sweet potato chips, carrot or celery sticks, egg omelette.
- 3 square nori sheets (seaweed wrappers)
- 150–180 g / 5-6 oz cooked salmon or tinned salmon
- 1/3 red pepper, sliced into thin strips
- 1/2 avocado, sliced into strips
- 1/2 small cucumber, sliced into strips
- 1 spring onion/scallion, cut into 2–3” pieces
- 2 tablespoons mayonnaise
- 1 tablespoon hot sauce or Sriracha sauce
- 1 teaspoon black or white sesame seeds
- Coconut aminos for dipping, optional
- Place the nori sheet on a flat surface, such as a cutting board, shiny side down. Look at the fibres of the wrapper to see which way it needs to be rolled.
- Add a third of the salmon to the right or left third of the nori sheet and top with two strips of pepper, cucumber and avocado. Add some green onion and a drizzle of mayonnaise and hot sauce. You can sprinkle with sesame seeds now or at a later stage, once the rolls are cut.
- Lightly wet the top part of the nori sheet (the side you are rolling towards), just 1-2 cm of the wrapper. Pick up the opposite outer edge of the roll and start wrapping it over the ingredients, using your fingers to keep it nice and tight. This can take a bit of practice, but don’t worry if your roll doesn’t look perfect. Roll it until the top edge of the wrapper overlaps the roll and press it tightly to stick. Place the roll on the cutting board with the seam facing down and then cut into bite-size pieces.
- Serve right away with some coconut aminos or extra mayo for dipping, or pack in a container to take for lunch or keep as a snack in the fridge.