Crispy seaweed wraps
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These crispy, fiber-rich wraps are made with sheets of baked seaweed instead of flatbread. Fill them with avocado and smoked salmon and serve as an appetizer or a low-calorie evening snack that won't leave you feeling guilty.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 teaspoon lemon juice
- Half a small avocado
- A large pinch of shichimi-togarashi or cayenne pepper (a Japanese chili pepper and spice blend)
- 60 g smoked salmon, cut into 4 even pieces
- 4 sheets of baked seaweed
- 1 teaspoon lightly salted soy sauce
- 1 sesame rice cracker, crumbled
- 1 green onion, thinly sliced
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Recipes with similar ingredients: smoked salmon, seaweed, Avocado, lemon juice, soy sauce, crackers
Cooking the dish according to the recipe:
- In a small bowl, mash the avocado with the lemon juice and shichimi-togarashi to form a coarse paste.
- Place 1 piece of salmon on top of each seaweed sheet. Spread the avocado purée evenly over the salmon. Drizzle each serving with soy sauce and top with crushed crackers and green onions. Fold in half like a taco and enjoy.
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