How to Make Salmon Nori Rolls

Ingredients

• 2 medium (300 g/10.6 oz) salmon fillets
• ½ teaspoon salt, divided
• 2 tablespoons (30 ml/1 fl oz) freshly squeezed lemon juice
• 1 tablespoon (15 g/0.5 oz) ghee or coconut oil
• 4 large eggs
• 4 nori seaweed sheets
• 4 cups (120 g/4.2 oz) lettuce leaves
• 1 large (200 g/7.1 oz) avocado
• 2 tablespoons (8 g/0.3 oz) chopped fresh dill

• ½ cup (110 g/3.9 oz) Mayonnaise
• 2 tablespoons (30 ml/1.1 fl oz) Sriracha or hot sauce

1. First, cook the salmon. Fill a steaming pot with about 2 inches (5 cm) of water. Bring to a boil over high heat.
2. Season the salmon fillets with a pinch of the salt and drizzle with half the lemon juice. Reduce the heat to medium and place in the salmon in a steaming basket. Cover with a lid and cook for 8 to 10 minutes or until the fish is opaque and separates easily when pierced with a fork.
3. Meanwhile, prepare the egg omelets. Grease a pan with some of the ghee. Crack an egg into a small bowl and season with a pinch of the salt. Mix well with a fork and pour the mixture into the hot pan. Spread the egg as evenly as possible over the surface of the pan to make a thin omelet: it doesn’t need to be round in shape. Cook until the top is firm.
4. Remove from the pan and set on a plate. Repeat with the remaining eggs; grease the pan again if needed.
5. Prepare the Spicy Mayonnaise by mixing the mayonnaise with the Sriracha.
6. When the salmon is cooked, remove the skin and crumble the flesh into a bowl. Add half of the Spicy Mayonnaise and the chopped dill and mix until well combined. Keep the remaining Spicy Mayonnaise for later.
7. Start assembling the roll. Place an egg omelet on top of a nori sheet. Make sure the omelet doesn’t cover the whole nori sheet; leave 1 to 2 inches (2.5 to 5 cm) on the sides so you can seal the nori roll. If the omelet is too big, cut the edges and put the cuttings in the middle of the roll.
8. Top each with 1 cup (30 g/1.1 oz) of lettuce, ¼ of the sliced avocado, and ¼ of the salmon mixture. Make sure you place the filling only on the first half of the omelet so you can wrap it easily. Roll it up, wet the free nori edge with a few drops of water, and seal well. Set the roll on a plate with the sealed side down to keep it tight. Repeat with the remaining ingredients. Leave to rest for 10 to 15 minutes before serving or put it in the fridge. Cut each roll into 8 pieces and serve with the remaining Spicy Mayonnaise.