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nori rolls

Smoked Salmon Nori Rolls With Edamame Wasabi Spread

Nori contains nutrients that support thyroid function, joint strength, and provide many other health benefits. 

Recipe Source: 

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA., 2013) / Photo Credit: Leo Gong

Number of Servings: 



For Rolls

  • 8 sheets of nori
  • 1 c Edamame Wasabi Spread
  • 8 pieces (4 oz) of smoked wild salmon, spritzed with lime juice 
  • 1 English cucumber, thinly sliced lengthwise into 16 pieces
  • 1 large red bell pepper, thinly sliced lengthwise into 16 pieces
  • 2 avocados, thinly sliced length-wise into 16 pieces 
  • 24 fresh mint leaves 
  • 24 fresh cilantro leaves

Edemame Wasabi Spread (for 1 cup)

  • 1 c fresh or frozen shelled edamame, mixed with a spritz of lime juice and a pinch of salt
  • 1/4 c water
  • 3 Tbsp extra-virgin olive oil 
  • 2 Tbsp freshly squeezed lime juice
  • 1/4 tsp sea salt
  • 1 Tbsp chopped fresh cilantro or parsley
  • 2 tsp wasabi powder mixed with 1 teaspoon water, or 2 teaspoons wasabi paste
  • 1/2 tsp sea salt
  1. Place a sheet of nori on a work surface with the rough side facing up. 
  2. Carefully spread 2 tablespoons of the edamame wasabi mixture over the nori, leaving 11/2 inches bare along the bottom edge of the nori (the edge facing you) and 1/2 inch bare along the top edge. 
  3. Place 1 piece of the salmon, 2 slices of cucumber, 2 slices of bell pep- per, and 2 slices of avocado about 11/2 inches from the bottom edge.
  4. Top with 3 mint leaves and 3 cilantro leaves. Starting with the bare edge, roll the nori around the fillings, pressing gently to make a compact roll. 
  5. Moisten a finger with warm water and run it along the inside edge of the flap that remains at the top of the roll, then press the moistened edge against the roll to seal. Repeat with the remaining ingredients. 
  6. Cut each roll into eight pieces using a sharp serrated knife.


  1. Put all the ingredients in a food processor and process until smooth.Taste; you may want to add a squeeze of lime juice or a pinch of salt.
  2. Variation: If you’re up for it, go the extra mile and add another 1/4 teaspoon of wasabi powder to amp up the zowie factor in this dip.

Variations: For a vegetarian nori roll, substitute thinly sliced tofu for the salmon (use baked tofu for better flavor and texture).