- Servings : 4
- Prep Time : 0m
- Cook Time : 4m
- Ready In : 0m
Cut the smoked salmon into long strips (1/2 inch wide).
Cut the cucumber into long thin strips.
Place the coconut oil into a frying pan and add the whisked eggs. Let the eggs flow to fill the pan, forming a large round disk. Cook on low heat for a few minutes on each side, making sure it\’s cooked thoroughly. Let the cooked egg cool, then slice into long thin strips.
Place a sheet of nori on to the bamboo sushi rolling mat, with the shiny side of the nori down.
Spread the mashed avocados onto the nori leaving 1 inch wide of space on one end.
Place approx. 2 strips of salmon, 2 strips of eggs. 4 strips of cucumber onto the middle of the nori, making sure the strips are parallel with the bamboo sticks on the rolling mat.
Roll the bamboo mat to form the sushi roll.
Cut the roll into slices with a sharp knife.
Repeat with the other 3 sheets of nori.
Serve with some coconut aminos (or soy sauce). Wasabi and sushi ginger are optional.
- 4 sheets of nori (roasted seaweed sheets)
- 5 avocados, mashed
- 4 eggs, beaten
- 8oz (200g) of smoked salmon
- 1 large cucumber
- 1 tablespoon coconut oil (to fry the eggs)
- coconut aminos (or GF soy sauce)
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