Smoked salmon nori wraps with wasabi mayo are a paleo answer to sushi cravings: nori rolled around smoky wild salmon, crisp cucumber, and carrot, with a kick of homemade wasabi mayonnaise. They take minutes to roll, need no rice, and cut into beautiful little pinwheels. Whether as an appetizer or a doubled-up light lunch, they deliver a welcome hit of iodine from the seaweed.
SERVES 6
Iodine is a trace mineral that plays an essential role in optimal thyroid function. We should be conscious of iodine when following a Paleo diet. Many people may not be getting enough iodine when processed foods are eliminated and table salt is replaced by sea salt. Nori (dried seaweed pressed into thin sheets) is a great source of iodine. These rolls are a tasty way to include it in your diet. They are perfect as an appetizer, or in a larger portion for a light lunch.
INGREDIENTS
4 sheets of nori
8 pieces (4 oz/113 g) of smoked wild salmon
1 English cucumber, julienned
2 carrots, peeled and julienned
4 tbsp/55 g of Homemade Wasabi Mayonnaise
COOKING INSTRUCTIONS
Place one sheet of nori on a flat surface. Place 2 pieces of salmon, some cucumber and carrot, and 1 tablespoon/14 g of wasabi mayo, about 2 inches/5 cm from the bottom edge.
Starting with the bottom edge, roll the nori around the fillings, pressing gently while you roll. The edges of the nori will stick together if slightly moistened; run warm water over your finger, then run your finger along the inside edge of the top flap. Press the moistened edge to the roll to seal. Repeat with the remaining rolls. Cut each roll into 6 pieces.
Pro Tips
- Moisten just the top edge of the nori with a wet finger to seal the roll — the sheets stick together instantly and the seam disappears.
- Lay the fillings about two inches from the bottom edge and roll tightly away from you; loose rolls fall apart when sliced.
- Cut each roll with a sharp, damp knife in a single confident sawing motion to keep the pinwheels clean and round.
- Keep the cucumber and carrot julienned to a uniform thinness so every slice gets an even stripe of crunch.
- Assemble as close to serving as possible — nori softens and loses its snap as it sits against the moist fillings.
Frequently Asked Questions
How far ahead can I make these nori wraps?
Best within an hour of serving. If you must prep ahead, roll them tightly in plastic and refrigerate up to four hours, then slice just before serving.
Where does the iodine in this recipe come from?
The nori — dried seaweed pressed into sheets is one of the best dietary sources of iodine, a mineral that matters for thyroid function and can dip on a paleo diet.
What can I use instead of wasabi mayo?
Any thick homemade mayonnaise works, or mash avocado with a dab of horseradish for a paleo-friendly wasabi-style creaminess.
Can I make these without a bamboo mat?
No mat needed — nori rolls perfectly well by hand on a flat surface. Just press gently as you roll to keep the wrap tight.
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