Seafood Wrap
By Esther Boateng
Get ready to tuck and roll with this versatile homemade nori wrap. Filled with rice, cooked fish, and vegetable powders, it’s the perfect choice for a satisfying lunch or light supper.
Include flaky fillets of salmon, sardines, or mackerel in your filling and add either hummus or avocado and some vegetables. I like to include thin slices of radish and cucumbers with Threefold Blend Powder (Savory), and Sea-Vegetables Powder.
If you use freshly prepared rice, you’ll notice the steam from the rice helps to soften the wrap and makes the wrap more pliable, but pre-cooked cold rice taken straight from the fridge also works if you want to prepare your fillings in advance.
Seafood Wrap
Rated 5.0 stars by 1 users
Category
Main
Ingredients
- 1 cup Dr. Cowan’s Garden Carolina Gold Rice, cooked
- 3-4 sushi nori roll toasted seaweed wraps
- 2+ Tbsp. hummus or smashed avocado
- 1/2 cup cooked and mashed salmon, mackerel, or sardines
-
1 tsp. Dr. Cowan’s Garden Sea-Vegetables Powder
-
1 tsp. Dr. Cowan’s Garden Threefold Blend Powder (Savory)
- 2-3 radishes, thinly sliced (optional)
- 1/4 small cucumber, thinly sliced (optional)
Directions
Cook rice according to package instructions.
Mash fish fillets.
Chop radish and thinly slice cucumbers, if using these vegetables.
Mix Threefold Blend Powder (Savory) and Sea-Vegetables Powder into the hummus or avocado.
Take a small scoop of rice and spread it all over a nori sheet.
Layer on the mashed fillets.
Spread on the seasoned hummus or avocado.
Add some radishes and cucumber.
Roll and tuck wrap as best you can.
Take another nori sheet and repeat this until all the filling has been used.
Serve immediately.
Recipe Note
If you find the wraps aren’t easy to roll, try using less filling.
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