Salmon & Nori Veggie Rolls with Avocado & Wasabi Cream

  • 400g fresh sashimi grade salmon, cut into strips 
  • ¼ cup Tamari
  • Salt & Pepper
  • Nori Sheets
  • Iceberg lettuce
  • 1 carrot, grated
  • ½ cucumber, seeds removed and cut into long strips. 
  • ½ Spanish onion, finely sliced
  • 1 avocado
  • 2 tsp wasabi paste
  • ½ lemon, juiced
  • Salt and pepper
  • Japanese mayonnaise to serve


  1. Place salmon in a bowl and coat with tamari and season with salt and pepper. Set aside.
  2. Place avocado and wasabi in a small food processor and mix until smooth. Add lemon juice and season to taste with salt and pepper. Transfer to a small piping bag. 
  3. Lie down a clean, damp tea towel. Place a nori sheet on top. Arrange lettuce on top of nori sheet creating a second layer, leaving a strip of the nori sheet exposed at the edge farthest away from you. 
  4. Creating a horizontal line closest to your end of the nori sheet, place carrot on top of lettuce, followed by the strips of cucumber and onion. Pipe a line of the avocado and wasabi cream across the vegetables and place salmon on top. 
  5. Using the edge of the tea towel and your hands, begin to roll the nori sheet away from you, tucking down the ingredients and using some pressure to form a sausage. Continue rolling until you reach the end of the nori sheet. 
  6. Using a pastry brush, brush some water onto the end of the nori sheet and firmly seal the roll together. 
  7. Using your hands on top of the tea towel, firmly press down on the roll to ensure it is a smooth cylindrical shape and is sealed. 
  8. Remove roll from tea towel and cut into portions.
  9. Serve with some Japanese mayonnaise. Enjoy!