Salmon Rice Paper Rolls and Veggie Sushi With Dipping Sauces

Name: Salmon Rice Paper Rolls and Veggie Sushi With Dipping Sauces
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 10 servings
Ingredients: 4 sheets of rice paper; 200 g smoked salmon; Quarter of a cucumber, cut into julienne slices (similar size to a match stick); 1 avocado, sliced; 1 carrot, cut into julienne slices; 3 cos lettuce leaves, sliced; 2 tbsp Spanish onion, sliced thinly; 1/4 cup fresh sprouts; Quarter of a capsicum, cut into julienne slices; 3 tbsp purple cabbage, sliced thinly; 4 sheets of seaweed (Nori); 1 cup cooked quinoa (cooled slightly); Quarter of a cucumber, cut into julienne slices (similar size to a match stick); 1 avocado, sliced; 1 carrot, cut into julienne slices; 3 cos lettuce leaves, sliced; 2 tbsp Spanish onion, sliced thinly; 1/4 cup fresh sprouts; Quarter of a capsicum, cut into julienne slices; 3 tbsp purple cabbage, sliced thinly; 1/3 cup peanut butter; 2 tbsp coconut milk; Juice of 1 lime; 2 tbsp tamari (or coconut aminos); 2 cloves garlic, minced; 4 tbsp water; 1/4 cup tamari; Juice of 1 lime; 1 tsp Changing Habits Ginger Powder

by Tessa | Dec 2, 2019 | 0 comments

A fresh, vibrant platter to suit any spring or summer time event.

Yields10 ServingsPrep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Rice Paper Rolls

4 sheets of rice paper

200 g smoked salmon

Quarter of a cucumber, cut into julienne slices (similar size to a match stick)

1 avocado, sliced

1 carrot, cut into julienne slices

3 cos lettuce leaves, sliced

2 tbsp Spanish onion, sliced thinly

1/4 cup fresh sprouts

Quarter of a capsicum, cut into julienne slices

3 tbsp purple cabbage, sliced thinly

Veggie Sushi

4 sheets of seaweed (Nori)

1 cup cooked quinoa (cooled slightly)

Quarter of a cucumber, cut into julienne slices (similar size to a match stick)

1 avocado, sliced

1 carrot, cut into julienne slices

3 cos lettuce leaves, sliced

2 tbsp Spanish onion, sliced thinly

1/4 cup fresh sprouts

Quarter of a capsicum, cut into julienne slices

3 tbsp purple cabbage, sliced thinly

Peanut Dipping Sauce

1/3 cup peanut butter

2 tbsp coconut milk

Juice of 1 lime

2 tbsp tamari (or coconut aminos)

2 cloves garlic, minced

4 tbsp water

Ginger and Tamari Dipping Sauce

1/4 cup tamari

Juice of 1 lime

1 tsp Changing Habits Ginger Powder

Rice Paper Rolls

Prepare filling ingredients and place on a plate.

Soak the rice paper sheets individually in warm water until soft. Remove and place on a clean tea towel.

Place one layer of smoked salmon into the middle of the rice paper.

Add little bits of all of the ingredients, before tucking in the side edges and rolling tight. Set aside and repeat with the other rice paper sheets. Place in the refrigerator.

Veggie Sushi

Cook the quinoa and set aside covered (so it stays slightly warm but not too hot).

Lay the seaweed sheets out side by side on a clean tea towel. Spread a layer of the quinoa over each sheet, leaving about 1 inch at the top.

Add little bits of the filling and roll tightly and set aside. Repeat for each of the seaweed sheets.

Peanut Dipping Sauce

Add all of the peanut dipping sauce ingredients into a food processor and blitz until smooth. If it is too thick, add some more water until you reach the desired consistency. Place in a small serving dish.

Ginger and Tamari Dipping Sauce

Mix the tamari, lime juice and ginger powder in a small serving dish and mix well.

To Serve

Place the sushi, rice paper rolls and dipping sauces on a platter to serve.

CategoryMains, Sides, Snacks

[cooked-sharing]

Ingredients

Rice Paper Rolls

4 sheets of rice paper

200 g smoked salmon

Quarter of a cucumber, cut into julienne slices (similar size to a match stick)

1 avocado, sliced

1 carrot, cut into julienne slices

3 cos lettuce leaves, sliced

2 tbsp Spanish onion, sliced thinly

1/4 cup fresh sprouts

Quarter of a capsicum, cut into julienne slices

3 tbsp purple cabbage, sliced thinly

Veggie Sushi

4 sheets of seaweed (Nori)

1 cup cooked quinoa (cooled slightly)

Quarter of a cucumber, cut into julienne slices (similar size to a match stick)

1 avocado, sliced

1 carrot, cut into julienne slices

3 cos lettuce leaves, sliced

2 tbsp Spanish onion, sliced thinly

1/4 cup fresh sprouts

Quarter of a capsicum, cut into julienne slices

3 tbsp purple cabbage, sliced thinly

Peanut Dipping Sauce

1/3 cup peanut butter

2 tbsp coconut milk

Juice of 1 lime

2 tbsp tamari (or coconut aminos)

2 cloves garlic, minced

4 tbsp water

Ginger and Tamari Dipping Sauce

1/4 cup tamari

Juice of 1 lime

1 tsp Changing Habits Ginger Powder

Directions

Rice Paper Rolls

Prepare filling ingredients and place on a plate.

Soak the rice paper sheets individually in warm water until soft. Remove and place on a clean tea towel.

Place one layer of smoked salmon into the middle of the rice paper.

Add little bits of all of the ingredients, before tucking in the side edges and rolling tight. Set aside and repeat with the other rice paper sheets. Place in the refrigerator.

Veggie Sushi

Cook the quinoa and set aside covered (so it stays slightly warm but not too hot).

Lay the seaweed sheets out side by side on a clean tea towel. Spread a layer of the quinoa over each sheet, leaving about 1 inch at the top.

Add little bits of the filling and roll tightly and set aside. Repeat for each of the seaweed sheets.

Peanut Dipping Sauce

Ginger and Tamari Dipping Sauce

Mix the tamari, lime juice and ginger powder in a small serving dish and mix well.

To Serve

Place the sushi, rice paper rolls and dipping sauces on a platter to serve.