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In a small bowl, combine the softened cream cheese, everything bagel seasoning, and chopped fresh dill. Mix until well combined. This will be your creamy spread for the rolls.

Lay one nori sheet on a clean, dry surface or a bamboo sushi mat if you have one. Spread about 1/4 of the cream cheese mixture evenly over the nori sheet, leaving about a 1-inch border at the top edge.

Arrange 1/4 of the smoked salmon slices, avocado slices, and julienned cucumber horizontally across the bottom third of the nori sheet, on top of the cream cheese mixture.

Carefully begin to roll the nori sheet tightly from the bottom edge upwards, using the bamboo mat (if applicable) to help compress the roll. Moisten the top 1-inch border with a little water to seal the roll completely.

Repeat steps 2-4 with the remaining nori sheets and fillings to create three more rolls.

For the dipping sauce, whisk together the coconut aminos, sesame oil, rice vinegar, erythritol (if using), and red pepper flakes (if using) in a small bowl until well combined.

Using a sharp, wet knife, slice each nori roll into 6-8 pieces. Serve immediately with the prepared dipping sauce.


In a small bowl, combine the softened cream cheese, everything bagel seasoning, and chopped fresh dill. Mix until well combined. This will be your creamy spread for the rolls.

Lay one nori sheet on a clean, dry surface or a bamboo sushi mat if you have one. Spread about 1/4 of the cream cheese mixture evenly over the nori sheet, leaving about a 1-inch border at the top edge.

Arrange 1/4 of the smoked salmon slices, avocado slices, and julienned cucumber horizontally across the bottom third of the nori sheet, on top of the cream cheese mixture.

Carefully begin to roll the nori sheet tightly from the bottom edge upwards, using the bamboo mat (if applicable) to help compress the roll. Moisten the top 1-inch border with a little water to seal the roll completely.

Repeat steps 2-4 with the remaining nori sheets and fillings to create three more rolls.

For the dipping sauce, whisk together the coconut aminos, sesame oil, rice vinegar, erythritol (if using), and red pepper flakes (if using) in a small bowl until well combined.

Using a sharp, wet knife, slice each nori roll into 6-8 pieces. Serve immediately with the prepared dipping sauce.
