Packed with satiating protein and heart healthy omega-3 fatty acids, these salmon sushi rolls bring the restaurant to your home kitchen, faster than you could call in for takeout. These rolls also incorporate both fruits and vegetables into one recipe, so you get a broad spectrum of vitamins and antioxidants all in one meal. Mangos provide an excellent source of vitamin C, and help boost your immunity and alleviate indigestion. Avocados are full of healthy monounsaturated fats, which help your body utilize all the other vitamins provided in this meal. Be sure to seek out wild salmon when you’re cooking; farm raised salmon does not contain the same levels of beneficial omega-3 fatty acids.
Don’t let all the steps below dissuade you, once you get the hang of rolling your own sushi, you’ll want to make it for every meal!
Total Time 30 minutes
- ¼ cup diced mango
- 2 tablespoons diced scallions
- 2 tablespoons rice wine vinegar
- 1 tablespoon plus 1 teaspoon mirin, divided
- 1/8 teaspoon salt
- 4 tablespoons peanut or almond butter
- 3 tablespoons tamari or soy sauce
- 1 tablespoon lime juice
- 2 sheets soy or rice sushi wrappers
- 6 oz. sushi grade salmon (preferably wild), sliced into very thin strips, against the grain
- ½ cup cooked rice, cellophane, or vermicelli noodles
- ½ cup finely shredded carrots
- ½ avocado, peeled, pitted, and thinly sliced
- 2 large bib lettuce leaves, rib removed
- Furikake, to serve (optional)
- First, make the pickled mango. In a small bowl, mix together the mango, scallions, rice wine vinegar, 1 teaspoon mirin, and salt. Set aside to marinate while you continue with the recipe.
- Next, make the peanut dipping sauce. In a small bowl, whisk together the nut butter, 1 tablespoon mirin, tamari, and lime juice. If it seems too thick, add a splash of water to thin it out. Set aside while you continue with the recipe.
- To assemble, the rolls, arrange one wrapper on a dry, clean surface. Lay down ½ the sliced salmon on the upper 1/3 of the wrapper. Next, layer the lettuce on top of the salmon, and the noodles, carrots, and avocado on top of the lettuce, keeping everything in the upper 1/3 of the wrapper.
- Dip your fingers in water, and just barely dampen the wrapper on the edge opposite from the fillings. Working quickly, tightly roll the wrapper over the filling, pressing everything as you go to keep all the components together. Seal the edge of the wrapper with a bit more water if needed, and set it seam side down to set while you complete the other roll.
- Using a sharp serrated knife, slice each roll into roughly 8 bite size pieces. Arrange them all on a platter, and top each roll with a spoonful of the pickled mango, and a sprinkling of furikake, if using. Serve with the peanut sauce on the side, and enjoy!