Fish Wrap California (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large flour tortillas (burrito size)
02 -
2 cups cooked jasmine rice, using one bag of Success Boil-in-Bag
03 -
1 pound of leftover cooked salmon
→ Sauces and Flavors
04 -
½ tablespoon soy sauce
05 -
1 teaspoon spicy sriracha
06 -
3 tablespoons mayonnaise
→ Fresh Add-Ins
07 -
One avocado
08 -
A shredded cabbage slaw kit with dressing (Asian sesame style)
09 -
1 English cucumber
# Instructions:
01 -
Cook jasmine rice by following the steps on the packaging.
02 -
Chop avocado into slices. Cut cucumber into thin sticks. Mix cabbage slaw with included toppings and dressing. Warm salmon and break into small pieces.
03 -
In a bowl, stir the cooked rice together with sriracha, soy sauce, and mayo until evenly combined.
04 -
Add the rice blend, salmon, slaw, cucumber slices, and avocado to the center of the tortilla, leaving space at the ends.
05 -
Fold the sides inward, then roll the bottom over the filling and roll upwards tightly. Keep the filling inside by tucking as you go. Place it seam-side down and slice in half to serve.
# Notes:
01 -
Wrap tightly in foil to make eating and storing easier.
02 -
It’s best to eat fresh but can last up to 2 days in the fridge.
03 -
Want a citrus kick? Squeeze some lime over the fish.