Salmon, cucumber and seaweed rolls
8 slice(s), (175g)
1 small, cut into matchsticks
1 medium, seeded, cut into matchsticks
25 g, thinly sliced
Dried nori seeweed
1 sheet(s), cut into 8 even strips
1 tbs, to serve
- Place the smoked salmon slices on a clean work surface. Place one-eighth of the carrot, cucumber and ginger in the middle of each slice. Roll to enclose the filling. Wrap a strip of nori around the centre of each salmon roll.
- Serve immediately with soy dipping sauce.