Ingredients
- 2 slices Gravlax (about 1 ounce)
- 1 ounce cream cheese (about 2 tablespoons), softened
- 1 avocado, halved, pitted, and sliced
- 2 thin red pepper strips
- 2 thin cucumber strips
How to Make It
- On a piece of parchment paper, lay the salmon slices, slightly overlapping, to form a 6-by-4-inch rectangle.
- Spread the cream cheese over the salmon. Place the avocado slices, peppers, and cucumbers along the long side of salmon rectangle. Starting from the edge with the sliced vegetables, roll up salmon like a jellyroll to form a log. Wrap tightly in plastic wrap.
- Refrigerate for 2 hours, or until firm enough to slice. Slice into 12 sushi pieces. Serve with coconut aminos, wasabi, and pickled ginger, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 226 kcal Calories from Fat: 167.4 kcal |
|
% Daily Value*
|
| Total Fat 18.6 g 53% |
Trans Fat 0.0 g |
carbohydrates 4.8 g 4% |
Dietary Fiber 2.4 g 6% |
Protein 10.7 g 21% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |