Salmon Nori Burrito
Nori wraps - my absolute go-to
I love bringing a sense of fun to my meals! I've gone through phases where nori wraps were my absolute go-to – they're packed with antioxidants, vitamins and minerals. And here's the best part – if your little ones aren't big on veggies, trust me, they'll be converts after trying this magic trick during dinner. It worked wonders with my nieces and nephews! Plus, let's be honest, who doesn't enjoy a meal you can really get hands-on with?
Serves 2
Ingredients
Cashew Hummus
1 cup cashews, soaked overnight in -
filtered water
2 medium zucchinis
1/2 cup organic tahini
3 tbsp virgin olive oil
1/3 cup lemon juice
1 tsp each Celtic sea salt and cumin
For the Rice (makes 2 cups)
250g of daikon radish
1/4 cup pine nuts
Celtic sea salt to taste
Fillings
1 (10-sheet) pack of dried nori wraps
3 cans (600g) wild salmon, drained
1 avocado thinly sliced
1/2 cup sauerkraut of choice drained
1/2 cup grated carrot
1/2 cup sliced peeled cucumber
1 cup micro greens
Feel free to get creative with the fillings!
Directions
Cashew Hummus Directions
Make the cashew hummus ahead of time. After the cashews have soaked overnight (3 - 4 hours minimum) and rinse thoroughly.
You can use almonds or macadamia nuts as well as an alternative.
Place all ingredients into the blender and blend until creamy and smooth.
Can be stored in the fridge for 7 - 10 days.
For the Rice
Peel and grate the daikon. Spread onto a chopping board and dice into small rice like segments. Finely chop the pine nuts almost into a paste and blend with the daikon adding Celtic sea salt. Dehydrate 10-30 minutes at 115°C to achieve a softer texture.
Filling Directions
In a medium bowl, combine a few heaped tablespoons of the cashew hummus with the salmon until desired consistency.
Ready to roll
Place nori sheet on your plate. Spread daikon rice down first on the bottom half of the sheet. Now in the middle of the rice in a horizontal line lay your chosen fillings.
At the top of the sheet spread a thin layer of cashew hummus, this will seal the nori.
Using your three middle fingers of both hands roll your nori and seal at the top.
Repeat for the remaining ingredients.
Using your sharpest knife, cut the roll in half on an angle. And you’re ready to go.
Serve with salad and more cashew hummus.
Top tip
Ensure your ingredients are drained or patted dry with a paper towel and not too wet. This will make the nori wrap soggy.