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Ingredients

  • 1 Polarbröd Soft Thinbread
  • 70 g avocado, fresh or thawed from frozen
  • 6 g lemon juice
  • 60 g soft cheese (spreadable)
  • 2 nori (seaweed) sheets
  • 15 g sriracha mayonnaise
  • 90 g sashimi salmon (or salmon that has been frozen so it can be eaten raw)
  • 90 g cucumber
  • salt and pepper
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Lunch box tray – Salmon, nori, avocado and sriracha mayonnaise

A tempting variant on the classic sandwich lunch or sushi tray. Enjoy three different flavours – two of each! These Mini Rolls stay fresh longer packaged in the take-away container.

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Polarbröd Soft Thinbread

Ingredients

  • 1 Polarbröd Soft Thinbread
  • 70 g avocado, fresh or thawed from frozen
  • 6 g lemon juice
  • 60 g soft cheese (spreadable)
  • 2 nori (seaweed) sheets
  • 15 g sriracha mayonnaise
  • 90 g sashimi salmon (or salmon that has been frozen so it can be eaten raw)
  • 90 g cucumber
  • salt and pepper

Do this

  1. If using fresh avocado, peel and pit it. Slice the avocado into sticks or wedges about 10 mm in diameter. Gently toss the avocado in the le-mon juice and put it on a paper towel to drain.
  2. Spread the cheese on the thin bread, making sure to cover the entire surface.
  3. Place the nori sheets on the cheese, again making sure to cover the entire surface. Cut off any pieces that stick out.
  4. Spread the sriracha mayonnaise evenly over the surface.
  5. Cut the salmon and cucumber into sticks about 10 mm in diameter. Place a row of salmon lengthwise along one side of the bread. Place a row of avocado next to the salmon and a row of cucumber next to the avocado.
  6. Repeat the procedure, starting with a row of salmon and ending with a row of cucumber, until all the ingredients have been used. Keep some space between the ingredi-ents.
  7. The sliced sandwich rolls will look nicer and the filling will taste fresher. Sprinkle a little salt and pepper over the whole surface.
  8. Roll it tightly together lengthwise and wrap it in plas-tic. Store the sandwich roll in the refrigerator until serving.

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