# Components:
→ Proteins
01 - 7 oz smoked salmon slices
02 - 7 oz cottage cheese, low-fat or regular
03 - 2 hard-boiled eggs, peeled and chopped
→ Vegetables
04 - 1 small cucumber, julienned
05 - 1 small avocado, sliced
06 - 1 small carrot, julienned
07 - 2 spring onions, finely sliced
→ Wrap & Extras
08 - 4 sheets nori (sushi seaweed)
09 - 2 tbsp light cream cheese (optional)
10 - 1 tbsp lemon juice
11 - 1 tsp freshly ground black pepper
12 - 1 tbsp fresh dill, chopped, plus extra for garnish
→ Serving & Garnish
13 - Soy sauce or tamari (gluten-free), to serve
14 - Pickled ginger, to serve (optional)
15 - Wasabi, to serve (optional)
# Method:
01 - Combine cottage cheese, chopped hard-boiled eggs, lemon juice, black pepper, and chopped dill in a bowl; mix until well blended.
02 - Place one nori sheet shiny side down on a bamboo sushi mat or a clean kitchen towel.
03 - Optionally, spread a thin layer of light cream cheese evenly over the nori, leaving a 3/4-inch border at the top edge.
04 - Evenly spread one quarter of the cottage cheese mixture across the bottom third of the nori sheet.
05 - Arrange smoked salmon slices, julienned cucumber, carrot, avocado slices, and finely sliced spring onions on top of the mixture.
06 - Using the mat, roll the nori tightly from the bottom edge, keeping the filling compact; moisten the top edge with water to seal the roll.
07 - Repeat steps 2 through 6 with remaining nori sheets and fillings.
08 - With a sharp, dampened knife, slice each roll into 6 to 8 evenly sized pieces.
09 - Arrange slices on a platter, garnish with additional dill, and serve alongside soy sauce or tamari, wasabi, and pickled ginger as desired.
