Rolls with carrot salmon
1 serving
800 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories881kcal
Proteins36.5grams
Fats31.5grams
Carbohydrates116.1grams
Armenian lavash
1
pc
Cashew cheese
1
pc
Dill
to taste
Carrot
6
pc
Soy sauce
3
tbsp
Water
50
ml
Miso paste
1
tbsp
Olive oil
0.5
tbsp
Smoked paprika (pimenton)
0.5
tbsp
Lemon juice
0.5
tbsp
1
Wash the carrot (do not peel). Send it to the oven (200 degrees) for an hour.
- Carrot: 6 pieces
2
Grind the nori in a coffee grinder.
- Dried nori seaweed: 1 piece
3
Mix all the ingredients for the marinade. Cut the prepared carrots into thin strips and place them in a container with the marinade.
- Soy sauce: 3 tablespoons
- Water: 50 ml
- Miso paste: 1 tablespoon
- Olive oil: 0.5 tablespoon
- Smoked paprika (pimenton): 0.5 tablespoon
- Lemon juice: 0.5 tablespoon
4
Leave in the refrigerator for at least 12 hours.
5
Rinse the carrot marinade before use.
6
Spread a thin layer of cashew cheese on the lavash, sprinkle with dill, and evenly place the carrot salmon.
- Armenian lavash: 1 piece
- Cashew cheese: 1 piece
- Dill: to taste
- Carrot: 6 pieces
7
Wrap the roll, place it in a bag, and put it in the refrigerator for a couple of hours.
8
After that, cut into portions.
