Recipe courtesy of Food Network Kitchen

Crunchy Seaweed Wraps

Name: Crunchy Seaweed Wraps
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Ingredients: 1 teaspoon lemon juice; 1/2 small avocado; Large pinch shichimi togarashi or cayenne pepper (see Cook's Note); 2 ounces smoked salmon, cut into 4 even pieces; 4 sheets roasted seaweed snacks; 1 teaspoon low-sodium soy sauce; 1 sesame rice cracker, coarsely crushed; 1 scallion, thinly sliced

3 Reviews

Level: Easy
Nutritional Analysis

Per Serving

Calories

270

Total Fat

19 grams

Saturated Fat

3 grams

Cholesterol

15 milligrams

Sodium

630 milligrams

Carbohydrates

13 grams

Dietary Fiber

8 grams

Protein

14 grams

Sugar

1 grams

Total: 15 min
Active: 15 min

For an easy fiber-filled snack, stuff sheets of roasted seaweed with mashed avocado and smoked salmon.

Ingredients

1 teaspoon lemon juice

1/2 small avocado

Large pinch shichimi togarashi or cayenne pepper (see Cook's Note)

2 ounces smoked salmon, cut into 4 even pieces

4 sheets roasted seaweed snacks

1 teaspoon low-sodium soy sauce

1 sesame rice cracker, coarsely crushed

1 scallion, thinly sliced

Directions

Mash the lemon juice, avocado and shichimi togarashi into a coarse paste in a small bowl.
Lay 1 piece of salmon on top of each piece of seaweed. Divide the avocado mash evenly on top of the salmon. Then sprinkle each with soy sauce, crushed rice cracker and scallion. Fold in half like a taco and eat.

Cook’s Note

Shichimi togarashi is a Japanese blend of chiles and spices and can be found in Asian or specialty food stores.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Crunchy Seaweed Wraps

3 Reviews

Ingredients

Directions

Cook’s Note

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