If you want an easy high protein, low carb lunch or dinner, then try making these simple salmon rolls. While sushi grade salmon would’ve been amazing, I dont really have access to a lot of quality fresh seafood near me, so I used some leftover baked salmon and it was just as good.

These big seaweed nori sheets are the perfect low calorie, low carb base for just about anything.

The one thing about these… since Im not using rice, you’ll want to make them as soon as you assemble them so they dont get soggy.

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Feel free to get creative and use whatever you like!

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This is how I made mine.

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1. Lets start with some baked/cooled salmon. I used ½lb salmon. Mashed it in a bowl and added 2 tbsp mayo, 2 tbsp sriracha, 1 tbsp Tamara rice, ½ tsp sesame oil, and some fresh cracked pepper. You can add anything else you want here like scallions, chili flakes, sesame seeds. Plus, if you want, you can make these in advance and store in the fridge for easy protein. Give it a really good mix, then taste and adjust as you’d like

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2. Grab a large seaweed sheet, lay it out, then fill it up with however much or little salmon salad you like. I added 3 heaping tablespoons.

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3. Top it with your favorite veggies and toppings: I went with thinly sliced Persian cucumbers, fresh jalapeño spices or a little kick and crunch, carrots, avocado slices, and some furikake. Again, use what you like here- you can add rice, cream cheese, onion, asparagus, or any fillings you want.

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4. Roll it up (don’t worry, just do the best you can, it doesn’t need to be perfect), cut it in half, then devour as is or with some soy/tamari, or this spicy sauce below which goes perfectly with is.

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5. For the sauce, mix 2 tbsp mayo, 1-2 tbsp sriracha, 1 tbsp rice vinegar, 1 tbsp soy or tamari sauce, and give it a mix. Taste and adjust as you like. Want it lighter? Add a squeeze or so of lime juice