Smoked Salmon Mix
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Smoked Sockeye Salmonone small tin | 1 tin (85 g), drained and flaked | 85 g | 170 g | 255 g | 340 g |
| Sesame Oil | 1 Tbsp | 1 tbsp | 2 tbsp | 3 tbsp | 4 tbsp |
| Wasabi Furikakehalf of the total; the rest goes on the roll | 1 Tbsp | 1 tbsp | 2 tbsp | 3 tbsp | 4 tbsp |
Wrap and Filling
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Rice Paper Wrapperssoaked in warm water until pliable | 2 sheets | 2 sheets | 4 sheets | 6 sheets | 8 sheets |
| Nori Sheetscut to fit the wrappers | 1 large sheet, cut into 2 pieces | 1 sheet | 2 sheet | 3 sheet | 4 sheet |
| Romaine Lettuceor any crisp lettuce | 4-5 leaves | 4 leaves | 8 leaves | 12 leaves | 16 leaves |
| Cucumber | 1/2 large, cut into sticks | 0.5 large | 1 large | 1.5 large | 2 large |
| Carrots | 1 medium, shredded | 1 medium | 2 medium | 3 medium | 4 medium |
| Avocado | 1/2 large, sliced | 0.5 large | 1 large | 1.5 large | 2 large |
| Wasabi Furikake | 1 Tbsp, for sprinkling | 1 tbsp | 2 tbsp | 3 tbsp | 4 tbsp |
| Fresh Dill or Parsleyoptional garnish | Small handful | — | — | — | — |
| Lemonoptional, for squeezing | 1/2, cut into wedges | 0.5 lemon | 1 lemon | 1.5 lemon | 2 lemon |
Pantry swaps
| Original | Swap1 | Swap2 |
|---|---|---|
| Sesame Oil | Ground sesame | |
| 1 | 1 | |
| Wasabi Furikake | Wasabi powder | |
| 1 | 1 | |
| Lemon | 1/2 teaspoon vinegar | 3 tablespoons bottled lemon juice and 1 teaspoon dried grated rind |
| 1 | 0.5 | — |
Method
- Soak the rice paper wrappers in warm water for a few seconds until pliable, then lay them out on a clean cutting board.
- Lay the nori pieces on top of the rice paper so the wrapper and seaweed form one base.
- Drain the tin of smoked sockeye salmon and flake it into a small bowl. Toss with the sesame oil and 1 Tbsp of the wasabi furikake.
- Layer the lettuce leaves, cucumber sticks, shredded carrot, and avocado slices over the nori.
- Spoon the salmon mix over the vegetables and sprinkle with the remaining 1 Tbsp wasabi furikake.
- Roll the wrap up tightly, folding in the sides like a burrito, using parchment paper or plastic wrap to help shape it.
- Slice the roll in half and serve immediately, with lemon wedges and fresh herbs if you like.
Notes
Servings: 2 (1 roll each). Per serving: 294 kcal, 14 g protein, 21 g carbs, 18 g fat, 6 g fiber. Macros are estimates summed from USDA per-100 g values for the listed ingredients – the creator states no macros. Fiber is estimated at about 12 g total, mostly from the avocado, carrot, lettuce, cucumber, and nori.
Quantities: the video is a music-driven 19-second Short with no narration, no captions, and no on-screen amounts, so all quantities are estimates reconstructed from the visuals. The creator’s description lists the ingredients and assembly order but no amounts. The salmon tin is a standard small smoked-sockeye tin (about 85 g drained); the wasabi furikake shown is Trader Joe’s Wasabi Furikake (net wt 1.76 oz / 50 g), and roughly 2 Tbsp are used across the salmon mix and the top of the roll.
Prep time: the creator does not state one; allow about 15 minutes for soaking the wrappers, slicing the vegetables, and rolling.
Source: Spicy Tomato Kitchen, “Rice Paper Seaweed Roll #lunchideas” (YouTube Shorts). https://www.youtube.com/shorts/MUbkA9cR78E
Want to stay in touch? You can reach me in a variety of ways from my Contact page.