Did you know that seaweed is a fabulous source of iodine? Usually only found in seafoods, it is essential for the functioning of our thyroid and deficiency can cause cretinism and other neural disorders. This is just another excuse I get to use to eat a Nori Roll! And I figured there’s no reason why I shouldn’t enjoy it while following my current low FODMAP/SIBO protocol.
This version is Paleo, low FODMAP and Sibo-friendly.
Time 10 mins
Ingredients for 1 large roll (2 regular rolls):
- 1 sheet of Nori
- 1/2 C grated carrot
- 1 radish, grated
- 4 strips of red capsicum
- 4 cucumber sticks
- 1/4 of an avocado, sliced
- small handful rocket
- 95g tin of sustainable salmon (or 90g fresh cooked salmon/tempeh/chicken/egg)
- 1cm ginger, zested
- 3 T riced cauliflower
- 3 T cooked quinoa
- juice of 1/2 a lemon
- 1 t fish sauce
- black pepper
- Prepare your ‘Rice’. In a small a bowl mix together the quinoa, riced cauliflower, lemon juice, fish sauce, ginger, black pepper.
- Lay your sheet of nori on your bench or on a tea towel. Spread your rice mixture evenly over the first 1/2 of the sheet.
- Evenly arrange the rocket on top of the rice, followed by the salmon, cucumber strips, capsicum strips, grated carrot, grated radish and avocado.
- Using your hand, spoon or basting brush, dampen a 1cm line at the other end of the nori sheet (this helps Nori to stick to itself when you roll it).
- Carefully lift the edge where all the ingredients are and roll, tucking ingredients in and closing with the damp edge.
- If you’re not following low FODMAP, Feel free to serve your nori roll with tamari, pickled ginger and wasabi!