Crispy seaweed wraps

Ingredients:

• 1 teaspoon lemon juice
• Half a small avocado
• A large pinch of shichimi-togarashi or cayenne pepper (a Japanese chili pepper and spice blend)
• 60 g smoked salmon, cut into 4 even pieces
• 4 sheets of baked seaweed
• 1 teaspoon lightly salted soy sauce
• 1 sesame rice cracker, crumbled
• 1 green onion, thinly sliced

Preparation:

1. In a small bowl, mash the avocado with the lemon juice and shichimi-togarashi to form a coarse paste.
2. Place 1 piece of salmon on top of each seaweed sheet. Spread the avocado purée evenly over the salmon. Drizzle each serving with soy sauce and top with crushed crackers and green onions. Fold in half like a taco and enjoy.