Lay the nori sheet with the shiny side down on a clean towel or sushi mat.
Lay 1/8 of the salmon, cucumber, carrot, and green onion in a line 1" from the bottom of the nori sheet.
Using the towel or mat, roll the nori from the bottom up into a tight cylinder around the fillings. You can wet the top 1" of the nori sheet a little to help it stay closed, but leave it lying seam-side down.
Slice into bite-sized pieces with a very sharp, wet knife, then serve with coconut aminos for dipping.