Veggie & Smoked Salmon Sushi Rolls

Here is a new family favorite that is fun to make, perfect for entertaining and great any time of the day. These sushi rolls are also very versatile – they can also be made 100% raw with one of my raw pate recipes instead of the smoked salmon. I make them different every time trying out different sliced veggies, sauces and fresh herbs. They take 5 minutes to prepare and about 5 minutes to make 3 large rolls. Be sure to check out my video where I demonstrate each step in making these delicious rolls…

Smoked Salmon Sushi Rolls

Ingredients:

These are our favorite ingredient combos but you don’t have to follow exactly…

3 Nori Sheets (seaweed sheets)
Raw Cucumber – Pealed and thinly sliced with a cheese slicer (about 15 slices)
Raw Carrot – Pealed and thinkly sliced with a cheese slicer (about 15 slices)
Red Bell Pepper – 15 thinly sliced pieces
Green onion – about 12-15 pieces thinly sliced
1/4 – 1/3 of an avocado, thinly sliced (about 3 slices per roll so 9-10 pieces)
Fresh Cilantro, about 1 tbsp chopped
9-10 green or Kalamata olives, sliced – optional but adds great flavor
1 1/2 – 2 cups fresh arugula or spinach (1/2 cup per sushi roll)
Raw Goat Cheese – I used the raw Redwood Hills hard goat cheese – thinly slice about 9 pieces
Smoked Salmon – 9 thick pieces (3 per sushi roll)
Raw sesame seeds
about 3/4 cup of my Island style Thousand Island dressing - key to the rolls Any of my other favorite dressings would also be great: http://www.justgoodenergy.com/2010/05/21/dressings-that-make-the-salad/

Directions:

Before layering the sushi rolls, be sure to prep the veggies/salmon/cheese ahead of time. I like to take a large cutting board and lay out all of the sliced and chopped ingredients on one side, leaving enough room to lay the nori sheet out completely flat.
Layer in this order: Along the bottom edge of the nori sheet spread out the spinach or arugula (keeps the seaweed from becoming mushy) followed by the sliced veggies (carrots, peppers, cucumbers), then the avocado, cheese slices, olives, salmon, sprinkle the raw sesame seeds over the top layer and end with the special Island Thousand Island Dressing.
Begin rolling from the edge with the filling keeping it tight until you reach the end.
Dip your finger in either more of the sauce or water and spread it along the remaining edge of the nori sheet – this helps to seal the roll together once you roll the remaining portion of the seaweed sheet over the edge.
Using a sharp knife carefully slice the roll into about 4-5 pieces being careful not to saw and tear the seaweed but carefully slice all the way through.
Serve and enjoy immediately!