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Racy Maki Rolls – racy maki rolls
Stav Kogan

Racy Maki Rolls

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Servings: 4 servings
Calories: 310
Ingredients Method Nutrition

Ingredients
  

  • 1 medium carrot, peeled and thinly sliced, for filling
  • 1 avocado, sliced into small pieces, for filling
  • 2–4 jalapeños, finely chopped, for filling
  • 8 sheets roasted seaweed
  • 4 cups Fiery Fried “Rice,” for filling (see Chapter 5)
  • 8–10 oz sashimi-grade salmon, sliced into strips the same length as the sheets of seaweed
  • 1 tbsp lime juice
  • 2–3 tbsp crushed red pepper flakes, for garnish
  • Gently combine the carrots, cucumber, avocado, and jalapeños in a bowl. Place 1 seaweed sheet on top of a sushi rolling mat or similar surface. Using a rice paddle or spatula, place 1⁄2 cup rice on the seaweed evenly over half of the sheet. Place about 1 ounce salmon and about 1⁄8 of the vegetable fillings from the bowl on top of the cauliflower.

Method
 

  1. When you’ve finished adding your fillings, use the end of your sushi mat to roll up the sheet with everything inside. Toward the end of the sheet of seaweed, lightly brush the end of the sheet with lime juice. This will help seal the roll.
  2. Finish rolling and press to ensure the roll is tight.
  3. Slice the roll into 6–8 pieces.
  4. Sprinkle the top of the roll with a pinch of red pepper flakes.
  5. Repeat for the remaining sheets of seaweed, until all of the salmon, cauliflower, and vegetable filling is used up.
  6. Serve the Maki Rolls with coconut aminos for dipping.

Nutrition

Calories: 310kcalCarbohydrates: 19gProtein: 18gFat: 16g

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