Fresh, sashimi-grade salmon: 250g, chilled
Extra virgin olive oil: to taste
Salt: to taste
Pepper: to taste
Cucumber: 1
Carrot: 1
Avocado: 1
Red cabbage: 80g
Greek yoghurt: 150g
Lime: 1, zest and juice
Honey: 1 tsp
Rice paper sheets: 8
Mint leaves: to taste
Coriander leaves: to taste
Sesame seeds: to taste
Serves 4
Cut the salmon into thin strips and season with a little oil, salt and pepper.
Cut the cucumber, carrot and red cabbage into thin julienne strips. Cut the avocado into slices.
Make the sauce by combining the Greek yoghurt, lime zest and juice, honey, salt and pepper. Mix well until smooth. Alternatively, you can use a classic tahini sauce.
Fill a large bowl with lukewarm water and soak a sheet of rice paper for a few seconds, until it softens.
Place the rice paper sheet on a slightly damp surface, then arrange a couple of salmon strips, raw vegetables, and herbs in the centre.
Fold the sides inwards and roll gently, keeping the roll compact.
Repeat with the remaining ingredients.
Cut the fresh rolls in half, sprinkle with sesame seeds and serve with the lime yoghurt sauce.
