Salmon Avocado Nori Wraps 

makes 4 wraps

recipe slightly adapted from Simple Beautiful Food


  • 2 (4 oz). fillets of salmon (skin on)
  • Salt & black pepper
  • a drizzle of toasted sesame oil
  • 4 sheets nori
  • 2 cups warm brown rice
  • 2 green onions, thinly sliced (both white & green parts)
  • 1 avocado, thinly sliced (I had two small avocados)
  • 2 tablespoons chopped pickled ginger
  • a handful with coarsely chopped cilantro (or mint)
  • sriracha for topping


Preheat oven to 450F

Place salmon skin-side down on a sheet pan lined with aluminum foil.  Sprinkle with salt and black pepper and drizzle with toasted sesame oil. Roast for about 10 minutes or until the tip of a pairing knife can be inserted without any resistance. Let rest until cool to touch. Using a fork, flake the salmon so it separates from the skin. 

To crisp skin (if using)

Turn oven to Broil. Peel the skin off the salmon. Place back on the aluminum foil-lined baking sheet and broil for about 3 minutes, flip over and broil for another minute until salmon skin is crispy and nicely browned. 

Assemble the wraps:

Place each sheet of nori on a flat surface. Spread half of each sheet with brown rice, followed by salmon (and salmon skin if using!), a few slices of avocado, pickled ginger, green onions, chopped fresh mint or cilantro and carefully wrap the nori around the filling, securing with a little bit of water.  Serve immediately with a small bowl of soy sauce for dipping.