Wasa Deconstructed Sushi Roll on Wasa Thins Sesame & Sea Salt
Oven baked for a light, delicate crunch with sesame seeds throughout and a sprinkle of sea salt on top. Our Sesame & Sea Salt variety offers 7 grams of wholegrains and 80 calories per serving making this a no-brainer snacking option for those pursuing a healthy lifestyle. Enjoy solo or with light toppings.
Made with:
Sesame & Sea Salt
Ingredients
8 WASA THINS SESAME & SEA SALT
1 SHEET OF DRIED SEAWEED
1 TABLESPOON RICE VINEGAR
1/4 CUP SESAME OIL (SPLIT)
1/3 CUP SOY SAUCE (SPLIT)
1 TABLESPOON MAPLE SYRUP
1 TABLESPOON LIME JUICE
1/2 CUP AVOCADO, MASHED
8 OZ SMOKED SALMON
1/2 CUP CUCUMBER, SLICED AND QUARTERED
1/2 CUP MANGO, DICED
1/4 CUP GREEN ONION, CHOPPED
1 TABLESPOON SESAME SEEDS
How to:
1.
Start by making the seaweed salad. Slice the sheet of seaweed into thin strips, about 2 inches long and 1/2 inch wide, and add to a small bowl.
2.
In a separate bowl, whisk together the rice vinegar, 1 tablespoon of the sesame oil, and 1 1/2 tablespoons of the soy sauce. Pour this dressing over the seaweed strips, making sure all the strips are coated, and set aside for a few minutes to let the seaweed soften.
3.
Meanwhile, make the sweet sesame sauce. Add maple syrup, lime juice, and the remaining sesame oil and soy sauce to another bowl. Whisk together and set aside.
4.
To assemble each crispbread, spread 1 tablespoon mashed avocado over the top before adding a layer of seaweed salad followed by bite-sized pieces of smoked salmon, cucumber, and mango. Finish with a garnish of green onion, a sprinkle of sesame seeds, and a drizzle of sweet sesame sauce.
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