# What you'll 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)
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 - In a bowl, mix cottage cheese, chopped hard-boiled eggs, lemon juice, black pepper, and chopped dill until well incorporated.
02 - Lay 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 ¾-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 - Layer smoked salmon slices over the mixture, followed by cucumber, carrot, avocado, and spring onion.
06 - Using the mat, tightly roll the nori starting from the bottom edge, keeping the filling compact; moisten the top edge with water to seal.
07 - Repeat the layering and rolling steps with the remaining nori sheets and filling.
08 - With a sharp, damp knife, slice each roll into 6 to 8 pieces.
09 - Arrange slices on a platter, garnish with extra dill, and serve with soy sauce, wasabi, and pickled ginger as desired.
