Ingredients

  • Makes 4 Pieces
  • 4 pieces roasted seaweed

    1 large avocado, quartered and thinly sliced

    10 g smoked salmon or 4 pieces

    60 g alfalfa

    200 g cooked Japanese rice

     

    For the sauce:

    ½ lemon juice

    1 tsp wasabi

    1 tbsp mayonnaise

     

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Recipe Courtesy of
Asian Food Network

Seaweed Tortilla

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Seaweed Tortilla is a clever dish which serves you all your nutrients in one tiny and enticingly pretty package. What’s great is that the “umami” in the seaweed acts as a flavor enhancer for anything you put inside. So, when you have a bite that combines alfalfa together with avocado and smoked salmon, topped off with wasabi, lemon juice and mayonnaise sauce, it truly hits the spot. Have it as a quick yet satisfying lunch or dinner meal.
  • Easy
  • 5 min
  • 15 min
  • 10 min
  • 9 steps
  • 8 Ingredients
  • Easy
  • 9 steps
  • 8 Ingredients
  • 5 min
  • 15 min
  • 10 min

Directions

  1. Making the sauce

    • In a bowl add lemon juice, wasabi and mayonnaise and mix to incorporate. Set aside.


  2. Combine

    • Take a sheet of roasted seaweed and on one side of the sheet, cut down the middle to the center of the sheet. Place the sheet with the slit facing downwards towards you. 

    • Add 25 g or 1 piece of smoked salmon onto the left bottom quarter of the roasted seaweed sheet.

    • Then in the quarter sheet above the salmon, add a quarter of sliced avocado.  

    • Next to the avocado, add 15 g of alfalfa. And in the final quarter add 50 g of cooked Japanese rice and flatten. 

    • Drizzle a 1 ½ teaspoon of sauce onto the rice. 

    • Then fold the salmon quarter onto the avocado quarter. Then continue folding onto the alfalfa quarter and finally onto the rice quarter.  

    Combine


Assemble & Serve!

  • With a pair of scissors, trim the edges of the roasted seaweed to neaten. 

  • Place onto a serving plate and serve.

Assemble & Serve!
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    Ingredients
    • Makes 4 Pieces
    • 4 pieces roasted seaweed

      1 large avocado, quartered and thinly sliced

      10 g smoked salmon or 4 pieces

      60 g alfalfa

      200 g cooked Japanese rice

       

      For the sauce:

      ½ lemon juice

      1 tsp wasabi

      1 tbsp mayonnaise

       

    Nutrition
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