Who doesn’t want a salmon sushi roll made in 10 minutes?
Salmon is one of the best sources of omega 3 which can help reduce the risk of digestive tract cancers… So lets go:
Nutrition per serving:
61 kcal
3g Fats
3g Carbs
6g Protein
Serves:10
Prep: 10 mins
Chill: 30 mins
WHAT YOU NEED
-
8 oz. (225g) smoked salmon
-
4 oz. (110g) fat-free cream
cheese
-
1⁄4 medium cucumber, cut
into matchsticks
-
1 small red onion, finely
chopped
-
2 tbsp. capers, drained
-
1⁄2 lemon, sliced, to serve
WHAT YOU NEED TO DO:
- Lay out a large piece of cling film on the kitchen top and arrange the salmon slices so that they overlap and form a rectangle (about 6×12 inches). Face the longer side toward you.
- Gently spread the cream cheese over the salmon, then lay the cucumber along one side of the rectangle about 1⁄2 inch from the edge.
- Using the cling film, roll the salmon up tightly around the cucumber sticks. Refrigerate for about 30 minutes, until firm.
- Just before serving, cut the roll into 12 slices using a very sharp knife. Sprinkle with red onion and capers and serve with lemon slices.
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Your coach,
Rupert Hambly
