A colorful, protein-packed sushi roll featuring smoked salmon, cottage cheese, and fresh veggies wrapped in nori.
# Components:
→ Proteins
01 - 7 oz smoked salmon slices
02 - 7 oz cottage cheese (low-fat or regular)
03 - 2 hard-boiled eggs, peeled and chopped
→ Vegetables
04 - 1 small cucumber, julienned
05 - 1 small avocado, sliced
06 - 1 small carrot, julienned
07 - 2 spring onions, finely sliced
→ Wrap & Extras
08 - 4 sheets nori (sushi seaweed)
09 - 2 tbsp light cream cheese (optional, for spreading)
10 - 1 tbsp lemon juice
11 - 1 tsp freshly ground black pepper
12 - 1 tbsp fresh dill, chopped (plus extra for garnish)
→ Serving & Garnish
13 - Soy sauce or tamari (gluten-free), to serve
14 - Pickled ginger, to serve (optional)
15 - Wasabi, to serve (optional)
# Directions:
01 - In a bowl, combine cottage cheese, chopped hard-boiled eggs, lemon juice, black pepper, and chopped dill until homogenized.
02 - Place one nori sheet shiny side down onto a bamboo sushi mat or clean kitchen towel.
03 - Lightly spread a thin layer of cream cheese over the nori, leaving a 0.8 inch (2 cm) border at the top edge.
04 - Evenly distribute one quarter of the cottage cheese mixture across the bottom third of the nori sheet.
05 - Arrange smoked salmon slices over the filling, followed by cucumber, carrot, avocado, and spring onion in even layers.
06 - Using the mat, tightly roll the nori starting at the bottom edge, compressing the filling. Moisten the top edge with water to seal.
07 - Repeat the process with the remaining nori sheets and corresponding fillings.
08 - With a sharp, damp knife, slice each roll into 6 to 8 bite-sized pieces.
09 - Arrange slices on a serving platter, garnish with extra dill, and serve alongside soy sauce, wasabi, and pickled ginger as desired.
