Nori Wrap

INGREDIENTS

• 8 eggs
• 8 pieces (4 oz) smoked wild salmon
• 8 nori sheets
• ½ English cucumber, julienned
• 2 roma tomatoes, seeded and julienned
• 1 avocado, sliced thinly
• 3 green onions, finely chopped
• Pinch of Cayenne (optional)
• Coconut Aminos (for dipping)

  PREPARATION

• Place eggs in a small pot and fill with cold water just until the eggs are fully covered, lightly salt the water and heat on high heat until the water begins to boil.
• Set a timer for 8 minutes and let the eggs boil, do not cook the eggs in the boiling water any longer than 10 minutes.
• Once the timer goes off quickly rinse the eggs under cold water or place them in an ice bath.
• Once cool peel the eggs and chop them roughly, if you like spice add the eggs to a bowl with a pinch of cayenne and mix.
• Place a sheet of plastic wrap about the size of the nori sheet on top of a dry cutting board.
• Place a nori sheet shiny side down on top of the plastic wrap.
• Starting ½ inch up from the edge closest to you place 1 slice of salmon parallel to the edge across the nori, if needed slice the salmon into thinner strips so it extends the full length of the nori sheet.
• Next make a thin line of avocado the length of the nori right next to the salmon, create another thin line of tomato, then a line consisting of 1 egg, then cucumber, then the green onions.
• Carefully take the edge of the nori closest to you and roll it just so it covers all of the ingredients, give it a firm tug towards you to secure everything under, then continue rolling so it makes a cylinder.
• Once you reach the end of the nori sheet dip your finger in water and run it along the edge then continue rolling to seal the edge.
• Repeat for the remaining 7 rolls.
• Slice each roll in half.
• Serve immediately with coconut aminos as a dipping sauce.