Rice paper rolls with salmon, avocado and cucumber

Ingredients

For 1 serving

• Rice paper4
• Salmon fillet110 g
• Avocado50 g
• Cucumber80 g
• White rice40 g
• Lettuce30 g
• Dill2 g
• Soy sauce1 tablespoon
• Lime juice1 tablespoon
• Saltto taste

Contains: gluten, soy, fish,

Method

1. Heat the oven to 200 °C (conventional). Rinse the rice until the water runs clear, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12–15 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered. Spread it on a plate to cool.
2. Meanwhile put the salmon fillet on a lined baking tray and bake at 200 °C for 12 minutes, until it flakes easily; remove skin and bones, flake it and let it cool.
3. Cut the avocado and the washed cucumber into sticks; wash and dry the lettuce and dill.
4. Fill a wide tray with lukewarm water; dip a rice paper sheet for 5–10 seconds, until just pliable (it keeps softening on the board), and lay it on a damp chopping board. Lay lettuce, rice, salmon, avocado, cucumber and dill across the bottom third, fold up the bottom edge, fold in the sides and roll up tightly. Repeat.
5. Mix the soy sauce with the lime juice and serve it with the rolls.