Keto Salmon Nori Crunch Wrap
How to Make It
Step
Recipe Steps steps 4 2 h 20 min
Step 1
You’ll need to marinate the salmon before you assemble the crunch wrap. Choose the freshest and healthiest looking salmon you can get your hands on. Remove any skin/scales if necessary. Use a very sharp knife to slice thin slices of salmon from a whole fillet. The salmon shouldn’t be any thicker than sashimi. Toss the thin-sliced salmon in a Ziploc bag with salt, rice vinegar, and sesame seeds.
Step 2
Move the salmon around in the bag with the seasonings and vinegar to ensure the salmon is coated. Seal the bag and let the salmon marinate in your refrigerator for up to 2 hours. When you’re ready to assemble the crunch wrap, prepare the cucumber, avocado, and spicy mayo. Slice the cucumber wafer-thin and thin-slice the avocado into strips. Whisk together the mayo with Sriracha or your favorite zero-carb chili sauce.
Step 3
To make the crunch wrap, place a full sheet of nori roasted seaweed on a plate or flat surface. Use a pair of kitchen scissors or a knife to cut a slit from the middle of the edge closest to you up to the center of the nori. Only the bottom half of the nori should be split into two sections. Visualize four equal square spaces on the nori. In one space, layer the wafer-thin cucumber; in a second space, arrange the marinated salmon; in a third space, spread the spicy mayo; and in a fourth space, lay the avocado slices flat.
Step 4
Starting with the bottom left square, fold the nori up over the top left square. Fold the wrap to the top right space. Finally, fold the wrap down towards the bottom right to complete the wrap. It should be one thick crunch wrap in the shape of a square, with all the ingredients and nori layered on top of each other. Enjoy as a handheld wrap. You may add any additional Keto condiments or toppings at your discretion such as a squeeze of lemon juice, a drizzle of soy sauce, or a squirt of extra Sriracha.
Ingredients
- Salmon, red (sockeye), raw, Alaska Native – 3.5 oz
- Salt – 0.13 tsp
- Mirin – 0.25 tsp
- Sesame seeds – 0.25 tsp, whole pieces
- Cucumber – 0.5 oz
- Avocado – 0.5 oz
- Mayonnaise – 2 tsp
- Hot chili sauce (Sriracha) – 0.13 tsp
- Laver (nori), dried – 1 sheet