Fish Burrito California (Print Version)

# Ingredients:

→ Primary Components

01 - 4 large flour tortillas for burritos

02 - 1 pound salmon, already cooked

03 - 1 bag of Jasmine Success Boil-in-Bag Rice (makes 2 cups after cooking)

→ Flavor Boosters

04 - 1 teaspoon of sriracha sauce

05 - 3 tablespoons of mayonnaise

06 - Half a tablespoon of soy sauce

→ Fresh Toppings

07 - 1 whole avocado

08 - 1 cucumber, English variety

09 - 1 packaged Asian sesame shredded cabbage slaw kit

# Instructions:

01 - Follow the cooking directions on the jasmine rice package to get it ready.

02 - Slice up the avocado and cut the cucumber into matchstick-sized pieces. Prepare the slaw with its included dressing and toppings. Heat the salmon and break it apart gently with a fork.

03 - Stir the cooked rice into a bowl along with mayo, soy sauce, and sriracha until well-coated.

04 - Spread the rice blend down the middle of each tortilla. Add salmon, cabbage slaw, cucumber strips, and avocado slices on top, leaving a bit of space at the edges.

05 - Tuck the sides in first, then fold the bottom over the filling. Roll it tightly while tucking everything in, so it's snug. Lay it seam-side down, and if you want, cut in half before eating.

# Notes:

01 - For easier eating or storing later, wrap the burrito in foil.

02 - Tastes best fresh, but you can chill it for up to 48 hours.

03 - Try squeezing fresh lime juice on the salmon for a zesty kick!

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