Happy sushi wraps

By Julie Daniluk
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This recipe is from Julie Daniluk’s bestselling book, Hot Detox. Permission has been granted by Harper Collins Canada.



  • 1 small can salmon, drained well
  • 1 tablespoon mustard
  • 1 tablespoon vegan or keto mayonnaise
  • Unrefined sea salt, to taste
  • 6 sheets nori paper
  • 2 cups baby spinach, loosely packed
  • 1/2 large orange or red bell pepper, thinly sliced
  • 1 large ripe avocado (optional)
  • 55 grams pickled ginger (optional)


  1. In a bowl, mash the salmon into small chunks and mix with mustard and mayo.
  2. To make rolls place one nori sheet on a flat surface. 
  3. Put two tablespoons of the salmon end to end on nori, about one inch from bottom of sheet. 
  4. Top with baby spinach, drained pickled ginger or pickle of choice, two thin wedges of avocado, and bell pepper slices (to your individual taste). 
  5. Roll tightly and enjoy as a hand roll.

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