Three Minute Sushi Rolls
2 nori seaweed sheets
16 to 20 spinach leaves, washed and patted dry
1 - 4 oz package thinly sliced smoked salmon
3 Tbsp cream cheese, plus a little more for sealing
1/2 avocado
1 small carrot, sliced into matchsticks
1/2 small cucumber, sliced into matchsticks
Gluten free tamari (or soy sauce), for dipping
Lay nori sheets on a dry, flat work surface. Lay spinach leaves in a single layer over the nori, leaving a 1/2 inch gap at the top of each sheet. Allow about a 1/2 inch or so of the leaves to hang over side edges for a decorative effect. About 1 inch from the bottom of each sheet, lay salmon in a horizontal row on top of spinach. Spread cream cheese over salmon. Thinly slice avocado; just above salmon, arrange avocado in a horizontal row. Make a row of matchstick carrots and cucumber just above avocado. Spread a thin layer of cream cheese across the top 1/2 inch of each nori sheet to help seal. Starting from the bottom, roll each sheet snugly to make a long, tight roll. Slice into 1 inch pieces with a sharp, serrated knife. Dip and eat.
Makes about 12 rolls (4 servings)
PER SERVING (3 rolls): 39 cal, 57% fat cal, 3g fat, 1g sat fat, 5mg chol, 3g protein, 2g carb, 1g fiber, 96mg sodium
Posted by: Darlene BC <dsharple@shaw.ca>
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