# What You Need:
→ 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, for spreading)
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)
# How To Make:
01 - In a bowl, combine cottage cheese, chopped eggs, lemon juice, black pepper, and chopped dill until thoroughly mixed.
02 - Place one nori sheet shiny side down on a bamboo sushi mat or clean kitchen towel.
03 - Lightly spread a thin layer of cream cheese over the nori, leaving a 3/4 inch (2 cm) border at the top edge.
04 - Evenly spread one quarter of the cottage cheese mixture along the bottom third of the nori sheet.
05 - Layer smoked salmon slices, followed by cucumber, carrot, avocado, and spring onion over the cottage cheese base.
06 - Using the mat, roll the nori tightly from the bottom edge upward, keeping fillings compact, and moisten the top edge with water to seal.
07 - Repeat the layering and rolling process with the remaining nori sheets and fillings.
08 - Using a sharp damp knife, slice each roll into 6 to 8 pieces. Arrange on a serving platter, garnish with additional dill, and serve with soy sauce, wasabi, and pickled ginger.
