A couple of years ago my husband and I went on a ski-ing holiday with his two sisters and their children. As is normal for me I took along some foodie bits and pieces, as I never know whether my intolerances will be catered to. On this particular trip I took some nori sheets so that I could make some easy wraps to replace lunchtime sandwiches if needed.
The chalet staff were extremely helpful, as we gave them money each day and they purchased bread rolls, cheese, ham, lettuce etc. for us to make up some lunches. As I took out my nori the kids were really inquisitive and wanted to try it. Several mouthfuls later I could barely get the sheets back to make my lunch with!! J
Every day after that they were desperate to have some at breakfast and make mini egg rolls with their boiled eggs! My supply dwindled quite considerably!! On returning home my sisters-in-law said that they had had to go out and buy nori sheets, as the kids were keen to carry on having some.
Making sushi-type rolls is fun – and a great lunchtime project during the holidays. They are very portable and can be filled with just about anything you fancy – if you don’t particularly like fish supplement with sliced chicken breast or if you are a vegetarian just use the egg & avocado. Catering to different tastes in the family is easy – once you get going you won’t want to stop!
Health Benefits of Nori
- Loaded with B vitamins. …
- Significant Dietary Source of Iodine. …
- Nori Contains Unsaturated Fatty Acids. …
- Loaded with Minerals and Trace Minerals. …
- Nori Contains Important Amino Acids. …
- Anti-Carcinogen Properties.
Salmon Avocado Egg Roll (made 3 rolls)
Ingredients:
- Nori sheets (available from Tesco or Amazon)
- 1 tin salmon
- 1 avocado
- 1 hard boiled egg
- 2 handfuls spinach
- 2 tsps. Garlic & Basil Mayo (see here for recipe)
- Sea salt
- Pepper
- Water
Directions:
Mash the salmon, avocado and egg together & add the mayo
Place a sheet of nori shiny side down and put a small handful of spinach around the center. Spread some of the mashed mixture on top of the spinach, and spread out towards the edges, leaving approx. ½” clear at the top of the sheet. Carefully moisten the top edge with some water with your fingers and then roll upwards from the bottom edge and press against the damp edge.
Repeat for desired number of rolls, depending on how full you like yours to be! (This mixture made 3 rolls)
Wrap the rolls in film or pop in a food bag and place in the fridge until required. Leaving the rolls will allow the nori to soften. The rolls can then either be sliced or eaten as a whole wrap.
Enjoy!
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