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Sliced smoked salmon avocado nori rolls on a slate board, showing pink salmon and cream cheese layers inside

Keto Smoked Salmon Avocado Nori Rolls with Cream Cheese

No-cook keto rolls built from smoked salmon, avocado, cucumber, and a cream cheese spread, rolled in nori and sliced into bite-size pieces.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Light lunch
Cuisine: Japanese-Inspired
Calories: 266
Ingredients Method Notes

Ingredients
  

For the Rolls
  • 4 nori sheets sheets; roasted sushi nori
  • 115 g cream cheese softened
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh dill, chopped optional
  • 170 g smoked salmon thinly sliced
  • 1 avocado medium; thinly sliced
  • 1/2 English cucumber seeded, cut into thin matchsticks
  • 1 tbsp sesame seeds toasted
For Serving
  • 2 tbsp coconut aminos or tamari
  • 1 tsp wasabi paste
  • 2 tbsp pickled ginger

Method
 

  1. Mix the cream cheese, lemon juice, and dill in a small bowl until smooth.
  2. Lay a sheet of nori shiny side down on a bamboo mat, with the long edge closest to you.
  3. Spread about 2 tablespoons of the cream cheese mixture over the bottom two-thirds of the nori sheet, leaving the top third bare.
  4. Layer 2 to 3 strips of smoked salmon across the bottom third of the cream cheese.
  5. Top the salmon with a few avocado slices and 3 to 4 cucumber matchsticks, keeping the pile no wider than a finger.
  6. Using the mat, roll the nori away from you, pressing firmly and tucking as you go, until you reach the bare top edge. Dab a little water on the edge to seal.
  7. Repeat with the remaining nori sheets and filling.
  8. Sprinkle sesame seeds over each roll and press gently so they stick.
  9. Slice each roll into 6 pieces with a sharp knife, wiping the blade with a damp cloth between cuts.
  10. Serve right away with coconut aminos, wasabi, and pickled ginger on the side.

Notes

  • Keep filling to a thin, finger-width strip so the roll seals cleanly.
  • Use a damp knife and wipe between cuts for neat slices.
  • Prep cream cheese spread up to 2 days ahead and chill.
  • Roll just before serving for the best nori texture.