# 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)
# Steps:
01 - Combine the cottage cheese, chopped hard-boiled eggs, lemon juice, freshly ground black pepper, and chopped fresh dill in a bowl; mix thoroughly until well blended.
02 - Lay one nori sheet shiny side down on a bamboo sushi mat or a clean kitchen towel.
03 - Lightly spread a thin layer of cream cheese evenly over the nori sheet, leaving a 0.8-inch (2 cm) border at the top edge.
04 - Distribute one quarter of the cottage cheese mixture evenly across the bottom third of the nori sheet.
05 - Arrange smoked salmon slices over the filling, followed by julienned cucumber, carrot, sliced avocado, and finely sliced spring onions.
06 - Starting from the bottom edge, use the mat to roll the nori tightly around the fillings, keeping the ingredients compact; moisten the top edge with water to seal the roll.
07 - Repeat the rolling process using the remaining nori sheets and filling ingredients.
08 - With a sharp, damp knife, cut each roll into 6 to 8 pieces.
09 - Arrange the sliced rolls on a platter, garnish with extra fresh dill, and serve alongside soy sauce or tamari, wasabi, and pickled ginger.
