Low-Carb Sushi Wraps
These sushi wraps will be one of the best low carb sushi options you've had to date. They're filled with a creamy salmon salad, freshly sliced avocado, cucumber, carrot strips, and cream cheese.
Ingredients
- ¼ poundcooked salmon
- 3 tablespoonsmayonnaise, divided (if making sauce)
- 1 teaspoonsesame oil
- 1 teaspoontamari or soy sauce
- 1 teaspoonsrice vinegar
- juice of 1/4 small lemon
- salt, to taste
- sesame seeds, to taste
- 1flat sushi nori sheet
- ¼avocado, sliced
- some carrot strips
- 1 tablespooncream cheese (optional)
- some cucumber slices (optional)
- juice of 1/2 lime (optional)
- 1 tablespoonsriracha (optional)
Directions
- 1
Add pre-cooked salmon (make sure it is cooled) to a bowl, mashing it with a fork. Add 1 tablespoon mayo, sesame oil, Tamari, rice vinegar, lemon juice, a pinch of salt, and sesame seeds. Mix it well, taste, and adjust as needed.
- 2
Grab a flat sushi nori sheet. Then grab some scissors and cut halfway up the middle to make 4 separate quadrants.
- 3
Fill up each quadrant with the salmon salad, about 1/4 of an avocado, some carrot strips, cream cheese, and cucumber slices.
- 4
Start with the bottom left quadrant and fold up, then fold across, then fold down. Eat as is or dunk, dip, or spoon some sauce or soy sauce on top. I used a simple spicy sauce that I made by mixing 2 tablespoons mayo, juice of 1/2 lime, 1 tablespoon sriracha, and a pinch of salt. Serve and enjoy!