For the salmon
- 1/2 lb sockeye salmon
- 1 tbsp avocado oil
- 1 tbsp coconut aminos
- Salt and pepper to taste
For the rice paper rolls
- 4–5 pieces of rice paper
- 8–10 pieces of seaweed snacks
- 1/2 cup jasmine rice, cooked
- 1/2 cucumber, sliced thin
- 1 large carrot, halved and sliced thin
- 1 avocado, sliced thin
- 2 tbsp green onion
- Preheat the oven to 375 F and line a baking sheet with parchment paper. Add the salmon to the baking sheet and pat dry. Season and top with avocado oil and coconut aminos. Bake in the preheated oven for 10 minutes, or until cooked through. Alternatively, you can also cook the salmon on the stovetop or air fryer. Allow the salmon to rest before removing the skin and flaking.
- To assemble the rolls, dip a piece of rice paper in water for about 5-8 seconds or until soft. Place on a clean surface and add a seaweed piece to the center. Add 2 spoonfuls of rice, then salmon, veggies, avocado, and finally, another piece of seaweed on top.
- Fold in the sides of the rice paper roll and then roll from the bottom into a tight roll. Set aside and repeat with all of the ingredients.
- Serve topped with green onion and with a dipping sauce (like coconut aminos) on the side.
Inspired by Faiths Fresh.
Since rice is a main ingredient here, it would change the recipe a lot to remove it. However, you can try this!
- Use cauliflower rice instead of jasmine rice.
- Use a coconut wrap to make a handroll instead of using rice paper.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 20
- Cook Time: 10
- Category: appetizer or main dish
- Serving Size: 1 roll
- Calories: 346
- Fat: 15.6g
- Carbohydrates: 26.6g
- Fiber: 5g
- Protein: 16g
Keywords: rice paper sushi