Delicious Living
  • 2 nori seaweed sheets
  • 16-20 spinach leaves, washed and patted dry
  • 1 (4-ounce) package thinly sliced smoked salmon
  • 3 tablespoons cream cheese, plus a little more for sealing (or Follow Your Heart's Vegan Gourmet Cream Cheese)
  • ½ avocado
  • 1 small carrot, sliced into matchsticks
  • ½ small cucumber, sliced into matchsticks
  • Gluten-free tamari (or soy sauce), for dipping

Three-Minute Sushi Rolls

Alison Anton | Delicious Living
  • Serves: 4 people

Both kids and adults love these simple gluten-free rolls that can be made in minutes. Ingredient tip: Look for seaweed sheets in the Asian section of your natural foods market. If you're avoiding dairy, choose a vegan cream cheese—we like Follow Your Heart's Gourmet Vegan Cream Cheese

This recipe makes about 12 rolls.

  1. Lay nori sheets on a dry, flat work surface. Lay spinach leaves in a single layer over the nori, leaving a ½-inch gap at the top of each sheet. Allow about a ½ inch or so of the leaves to hang over side edges for a decorative effect.
  2. About 1 inch from the bottom of each sheet, lay salmon in a horizontal row on top of spinach. Spread cream cheese over salmon. Thinly slice avocado; just above salmon, arrange avocado in a horizontal row. Make a row of matchstick carrots and cucumber just above avocado.
  3. Spread a thin layer of cream cheese across the top ½ inch of each nori sheet to help seal. Starting from the bottom, roll each sheet snugly to make a long, tight roll. Slice into 1-inch pieces with a sharp, serrated knife. Dip and eat.

PER SERVING (3 rolls): 39 cal, 57% fat cal, 3g fat, 1g sat fat, 5mg chol, 3g protein, 2g carb, 1g fiber, 96mg sodium

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