A super healthy take on sushi/kimbap featuring complex carbs from brown rice and rich Omega-3s from salmon, excellent for heart and brain health.
Mix the warm brown rice with 1 tsp sesame oil, a dash of apple cider vinegar, and roasted sesame seeds to add aroma and flavor.
Cut the salmon into long strips. Peel and julienne the cucumber and carrot. If using cooked salmon, quickly pan-sear it with salt and pepper.
Place a nori sheet on a bamboo mat. Spread a thin, even layer of brown rice, leaving a 2cm border at the top edge.
Arrange the salmon, cucumber, and carrot over the rice. Roll it up tightly using the bamboo mat. Lightly oil a sharp knife and slice the roll into bite-sized pieces.
Q: Can I use canned tuna instead of salmon?
A: Absolutely! Mix water-packed canned tuna with a little low-fat mayo for a great alternative filling.
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