Low Carb Maki

For the low carb maki, wash lettuce leaves and dry well. Peel the carrot (should not be too thick) and quarter lengthwise, cut into 3-4 cm long pieces.

Avocado and cucumber also cut into strips and 3-4 cm long. Also cut the salmon slices into 3-4 cm wide strips according to the vegetables and top with the vegetables and roll up. The salmon should be as evenly wide as possible so that rolling up is as easy as possible and the finished maki do not look “frayed” at the end.

Now roll some rolls in light, some in dark sesame seeds. Flaxseed or chia seeds are also suitable.

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