LOW CARB CRISPY SALMON ROLL

🛒INGREDIENTS
— 1 salmon fillet (skin on is preferred)
— 1 tsp garlic salt
— 1 tsp onion powder
— 1 tsp black pepper
— sushi nori / roasted seaweed sheets (cut in half)
— rice paper
— furikake

Spicy mayo sauce (3:1 ratio):
— kewpie mayo or regular
— sriracha

Optional toppings:
— cucumber
— avocado
— jalapeno
— crispy salmon skin

📝 INSTRUCTIONS
1. SPICY MAYO SAUCE:
– Mix 3:1 ratio of mayo:sriracha. Set aside.
2. FOR THE SALMON:
– Oil both sides of the salmon then season with 1 tsp garlic salt, 1 tsp onion powder, 1 tsp black pepper.
– Heat pan on medium heat and fry both sides of the salmon for 3-4 mins.
– Shred salmon and add 1 tbsp of spicy mayo sauce and 1 tbsp of furikake. Mix well.
– Reserve crispy skin and cut into smaller pieces to add as a topping.
3. Hydrate rice paper in a bowl of hot water.
4. Add seaweed sheet in the middle of rice paper, add 2 tbsp of salmon mixture, and then add your choice of toppings. Add more furikake and spicy mayo sauce if you’d like.
5. Fold left side in and then the right side in. Then roll and fold it up to close.
6. Shallow fry with oil in a pan at medium heat for 2-3 mins each side.
7. Enjoy with a side of spicy mayo sauce!

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