Keto Salmon Nori Crunch Wrap

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  • prep time

    prep time

    2 h 20 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    2 h 20 min

Keto Salmon Nori Crunch Wrap

Maybe you’ve seen the trend online: a flat wrap filled with tons of toppings folded into a crunch wrap with no mess! This trend is normally done with a tortilla and taco-style toppings, but this is a sushi-inspired crunch wrap with a twist. Instead of a tortilla, your Keto wrap is made with a sheet of roasted seaweed, also called Nori. Nori is practically flavorless and simply gives your wrap the “crunch”. Filling the nori is an assortment of toppings that you would normally see at the sushi bar: crisp cucumber, fresh avocado, and spicy mayonnaise. The main filling of the crunch wrap is a heap of marinated salmon - just like what you’d taste in your spicy salmon roll. If you’ve never seen the terms mentioned in the recipe directions, you can learn a little more in the following introduction tips. At your discretion, you are welcome to add any extra flavors to the salmon with Keto ingredients. This crunch wrap is not grilled. It’s best enjoyed cold for a quick lunch!

What Is Sushi Grade Fish?

Where and how can you get the freshest salmon for this recipe? You might trust a sushi chef with preparing raw fish, but does the idea of buying and preparing your own make you nervous? The best advice you can get is to completely avoid frozen salmon. You’ll need to select raw salmon from either a butcher at your grocery store deli or you may also choose vacuum-sealed raw salmon in the refrigeration isle. To avoid any sickness, you’ll want to buy farmed fish. While other forms of cooking would prefer wild-caught salmon, farmed salmon means you’re less likely to ingest any parasites. Use common sense as well! If your fish smells too “fishy” or has a strong ocean smell, it’s not fresh!

The Difference Between Sashimi and Sushi

You are directed in this recipe to slice the salmon as thin as you would see sashimi. What exactly is sashimi? Sashimi is a Japanese term to describe thin slices of raw fish. Sashimi is often served as exactly that with a side of soy sauce, or sashimi is sometimes served over small portions of sticky rice. Sushi is what you are probably a little more used to eating. Sushi translates to “it is sour”, referencing the rice and vinegar sushi is made with. Fish used in sushi is normally still raw, but it’s accompanied by a variety of other ingredients, like what you’ll be using in this Keto crunch wrap.

Jessica L.

  • Net Carbs

    0.8 g

  • Fiber

    2.1 g

  • Total Carbs

    3 g

  • Protein

    23 g

  • Fats

    16.6 g

247 cals

Keto Salmon Nori Crunch Wrap

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Salmon, red (sockeye), raw, Alaska Native

    Salmon, red (sockeye), raw, Alaska Native

    3.5 oz

  • Salt

    Salt

    0.13 tsp

  • Mirin

    Mirin

    0.25 tsp

  • Sesame seeds

    Sesame seeds

    0.25 tsp, whole pieces

  • Cucumber

    Cucumber

    0.5 oz

  • Avocado

    Avocado

    0.5 oz

  • Mayonnaise

    Mayonnaise

    2 tsp

  • Hot chili sauce (Sriracha)

    Hot chili sauce (Sriracha)

    0.13 tsp

  • Laver (nori), dried

    Laver (nori), dried

    1 sheet

Recipe Steps

steps 4

2 h 20 min

  • Step 1

    You’ll need to marinate the salmon before you assemble the crunch wrap. Choose the freshest and healthiest looking salmon you can get your hands on. Remove any skin/scales if necessary. Use a very sharp knife to slice thin slices of salmon from a whole fillet. The salmon shouldn’t be any thicker than sashimi. Toss the thin-sliced salmon in a Ziploc bag with salt, rice vinegar, and sesame seeds.
    Step 1
  • Step 2

    Move the salmon around in the bag with the seasonings and vinegar to ensure the salmon is coated. Seal the bag and let the salmon marinate in your refrigerator for up to 2 hours. When you’re ready to assemble the crunch wrap, prepare the cucumber, avocado, and spicy mayo. Slice the cucumber wafer-thin and thin-slice the avocado into strips. Whisk together the mayo with Sriracha or your favorite zero-carb chili sauce.
    Step 2
  • Step 3

    To make the crunch wrap, place a full sheet of nori roasted seaweed on a plate or flat surface. Use a pair of kitchen scissors or a knife to cut a slit from the middle of the edge closest to you up to the center of the nori. Only the bottom half of the nori should be split into two sections. Visualize four equal square spaces on the nori. In one space, layer the wafer-thin cucumber; in a second space, arrange the marinated salmon; in a third space, spread the spicy mayo; and in a fourth space, lay the avocado slices flat.
    Step 3
  • Step 4

    Starting with the bottom left square, fold the nori up over the top left square. Fold the wrap to the top right space. Finally, fold the wrap down towards the bottom right to complete the wrap. It should be one thick crunch wrap in the shape of a square, with all the ingredients and nori layered on top of each other. Enjoy as a handheld wrap. You may add any additional Keto condiments or toppings at your discretion such as a squeeze of lemon juice, a drizzle of soy sauce, or a squirt of extra Sriracha.
    Step 4