The CSIRO Low- Carb Diet Easy 100
Professor Grant Brinkworth & Dr Pennie Taylor
Photography by Jeremy Simons and Rob Palmer.
Pan Macmillan Australia
UNITS PER SERVE:
Breads, Cereals, Legumes, Starchy Veg 1 Dairy 0 Lean Meat, Fish, Poultry, Eggs, Tofu 1.5 Low–Moderate Carbohydrate Veg 3 Healthy Fats 3
SERVES: 4 | PREPARATION: 20 MINUTES | COOKING: NIL
6 sheets nori
3 Lebanese cucumbers, very thinly sliced (use a mandoline if you have one), patted dry with paper towel
6 cups rocket leaves, baby spinach leaves or shredded kale. Stalks removed
¾ cup (140 g) cooked basmati rice
600 g tinned salmon in spring water (no added salt), drained well
2 teaspoons salt-reduced tamari (see note)
2 teaspoons rice vinegar
2 teaspoons sesame oil
2½ tablespoons whole-egg mayonnaise
1 tablespoon sriracha or other hot chilli sauce
4 spring onions, thinly sliced
- To make the salmon filling, place all the ingredients in a bowl and mash well with a fork to combine.
- Place a nori sheet flat on a workbench and top it with one-quarter of the cucumber, rocket, spinach or kale and rice, smoothing over the surface.
- Add one-quarter of the salmon filling, roll up the nori sheet tightly, running water along the far edge to seal. Slice in half, then set aside and repeat with the remaining nori rolls and filling.
Tamari is a higher-salt product, so ideally use low-salt or no-added-salt
alternatives. If you are following a low-sodium diet, omit this ingredient. 20 g CARBS P E R S E R V E
This looks elegant, Carol, and very flavourful, too. Who says healthy food has to be blah?
I will be making these very soon … yum!