Brown Rice Smoked Salmon Rolls
An elegant take on your favorite sushi (with no seaweed!), these rolls are a perfect light weeknight dinner, Shabbat or Yom Tov appetizer, or a beautiful and tasty addition to a get together with friends. These rolls are made healthier with the addition of short grain brown rice, and super healthy vegetables. The multi-colored tortilla wraps are a colorful addition to your table. You can even wrap these with thin strips of cucumber or carrot for a flavorful, striking and low calorie treat – with a little kick!
Brown Rice Smoked Salmon Rolls
An elegant take on your favorite sushi (with no seaweed!), these rolls are a perfect light weeknight dinner, Shabbat or Yom Tov appetizer, or a beautiful and tasty addition to a get together with friends. These rolls are made healthier with the addition of short grain brown rice, and super healthy vegetables. The multi-colored tortilla wraps are a colorful addition to your table. You can even wrap these with thin strips of cucumber or carrot for a flavorful, striking and low calorie treat – with a little kick!
Calories 2114kcal
Ingredients
- 2 cups cooked short grain brown rice
- 1 tablespoon toasted sesame seeds
- 2 tablespoons rice vinegar
- 2 tablespoons sugar or Splenda
- ¼ cup lowfat mayonnaise
- 1/8 teaspoon cayenne pepper
- 6 ounces smoked salmon sliced
- 1 ripe avocado thinly sliced
- 1 medium cucumber peeled and julienned
- soy sauce for dipping optional
- wasabi sauce optional
For the wraps:
Option #1:
- 4 assorted spinach green, tomato basil (red), or whole wheat (white) 9 inch tortillas.
Option #2:
- 6 round rice sheets soaked in boiling water for 20-30 minutes until soft, then drained.
Option #3:
- 2 super large carrots or 2 large cucumbers. Using a potato peeler, peel long and thin strips from the vegetables to use as the wraps. You can add shredded carrots to this version as well for an especially attractive and tasty roll.
Instructions
-
In a large bowl combine the rice, sesame seeds, rice vinegar and sugar. Set aside.
-
In a small bowl combine the mayonnaise and cayenne pepper. Set aside.
To assemble the rolls:
-
Place a tortilla on a cutting board.
-
Spread 1 tablespoon of the mayonnaise mixture over the tortilla.
-
Top with ½ cup of the rice mixture, leaving a 1-2 inch border at the top of the tortilla.
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Top with avocado, cucumber, and smoked salmon.
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Roll tightly. Repeat with remaining tortillas.
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Chill 1 hour.
-
Trim ends, then slice into rolls.
For the rice paper rolls, use slightly less mayonnaise mixture and proceed as directed above.
For the vegetable rolls:
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Spread a thin layer of the mayonnaise mixture on the vegetable strip.
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Spread 1 to 2 tablespoons of rice over ½ the vegetable strip.
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Top with pieces of shredded carrot, avocado, and cucumber, laying them vertically on the strip.
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Top with a piece of smoked salmon, then tightly roll into a cylinder.
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Serve with soy sauce or wasabi sauce.
Nutrition
Calories: 2114kcal | Carbohydrates: 303g | Protein: 72g | Fat: 69g | Saturated Fat: 13g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 31g | Trans Fat: 0.03g | Cholesterol: 58mg | Sodium: 3443mg | Potassium: 2749mg | Fiber: 35g | Sugar: 42g | Vitamin A: 21199IU | Vitamin C: 37mg | Calcium: 485mg | Iron: 16mg
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Date: May 5, 2025
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