Cooked Salmon Hand Rolls
These Cooked Salmon Hand Rolls are fun, healthy, and flavorful! Creamy chipotle yogurt sauce and fresh veggies make every bite a delight.
Equipment
- Sharp Knife
- Cutting Board
- Baking Sheet
- Small Mixing Bowl
- Sushi mat (optional)
Ingredients
- 1 pound salmon
- 2 tsp avocado oil
- Sea salt
- Garlic powder
- Onion powder
- 5 oz plain Greek yogurt container
- 2 chipotle chilis in adobo sauce finely chopped
- 1 tbsp pure maple syrup optional
- 1 small clove garlic minced
- 2 cups cooked sushi rice or brown rice
- 4 full sheets seaweed cut in half
- 1 ripe avocado
- 1 medium-sized cucumber peeled and julienned
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the salmon fillet on the sheet and drizzle it with avocado oil. Season with sea salt, garlic powder, and onion powder to taste. Bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Once done, remove it from the oven and let it cool for a few minutes before flaking it into bite-sized pieces.
- In a small mixing bowl, combine the plain Greek yogurt, finely chopped chipotle chilis, optional maple syrup, and minced garlic. Stir well until all ingredients are evenly mixed. Adjust the seasoning to your taste by adding more chipotle for heat or maple syrup for sweetness.
- If you haven't done so already, prepare your sushi rice or brown rice according to package instructions. Once cooked, let it cool slightly. While the rice is cooling, peel the cucumber and julienne it into thin strips. Cut the avocado in half, remove the pit, and slice it into thin wedges.
- Take a half sheet of seaweed and place it shiny side down on your cutting board or sushi mat. Add a small amount of rice (about 1/4 cup) on the bottom half of the seaweed, pressing it down gently. Next, add a few pieces of flaked salmon, some cucumber strips, and avocado slices. Drizzle a little of the yogurt sauce over the top for added flavor.
- Starting from the side closest to you, fold the seaweed over the filling. Roll it away from you while tucking in the filling as you go, ensuring a tight roll. Once you reach the end, wet the edge of the seaweed with a little water to help seal it. Repeat with the remaining ingredients until you have made all the hand rolls.
- Slice the hand rolls in half if desired, and serve them with extra yogurt sauce on the side for dipping. Enjoy your homemade Cooked Salmon Hand Rolls with friends and family!
Notes
- Cook the salmon and prepare the yogurt sauce a day in advance to save time.
- Use water to seal the edges of the seaweed to keep the rolls intact.
- Substitute salmon with tofu or tempeh for a vegetarian option.
- Allow cooked rice to cool before assembling to prevent soggy seaweed.
- Adjust chipotle chilis in the sauce to control the spice level.