Shake up supper with these fresh and fun-to-eat rolls, made with omega-3-rich salmon, brown rice, and lots of cool, crunchy veggies. For a spicy, creamy kick, stir together a dipping sauce of mayonnaise and sriracha, or just serve these crowd-pleasers with a drizzle of gluten-free tamari.

Also appeared in: Health, April, 2020


Credit: Greg DuPree

Recipe Summary test

Serves 4 (2 rolls per serving)


Ingredient Checklist


Instructions Checklist
  • Place rice in a strainer. Rinse under cold running water until water is clear, about 1 minute. Transfer rice to a small saucepan; add 1½ cups water. Cover and bring to a boil over high. Reduce heat to medium-low, and simmer 40 minutes. Remove from heat, and let stand 20 minutes. Transfer to a medium bowl, and toss with sugar, 3½ tablespoons of the vinegar, and ½ teaspoon of the salt. Cool completely, about 20 minutes.

  • Place kale in a bowl with oil and remaining 1 tablespoon vinegar and ¼ teaspoon salt. Massage vigorously with fingers until leaves are tender, 1 to 2 minutes.

  • Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water; let stand just until soft, about 30 seconds. Transfer sheet to a flat surface. Arrange 1/8 of the radishes, 1/8 of the cucumbers, and 2 avocado slices in a row across middle of wrapper, leaving a 1-inch border at each end. Top with ¼ cup rice, pressing grains together as you place on wrapper. Add ¼ cup kale and ¾ ounce salmon. Fold ends of sheet over filling, and roll up, jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a platter lined with a damp paper towel, and cover with another damp paper towel to keep from drying out. Repeat process with remaining ingredients. Serve immediately.

Nutrition Facts

443 calories; fat 14g; saturated fat 2g; cholesterol 10mg; fiber 7g; protein 17g; carbohydrates 64g; sugars 5g; sugars 2g; sodium 702mg; iron 2mg; calcium 103mg.