California Fish Wrap (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 big flour tortillas for burritos

02 - 1 pound of cooked, flaky salmon

03 - 1 package of Success Jasmine Rice (makes 2 cups cooked)

→ Sauce and Flavors

04 - 1 teaspoon of spicy sriracha sauce

05 - 3 spoonfuls of mayo

06 - Half a tablespoon of soy sauce

→ Fresh Add-Ins

07 - One creamy avocado

08 - One long English cucumber

09 - 1 premixed pack of Asian slaw with dressing

# Instructions:

01 - Follow the instructions on the package to cook the jasmine rice.

02 - Slice the avocado and cut the cucumber into thin sticks. Toss the slaw mix with its sauce and toppings. Heat up the leftover salmon and break it apart with a fork.

03 - In a bowl, stir together the cooked rice, soy sauce, mayo, and sriracha.

04 - Lay out a tortilla. Pile on the rice mix, salmon, slaw, cucumber sticks, and avocado slices in the middle, leaving space near the edges.

05 - Fold the sides first, then tuck the bottom over the filling. Roll tight as you go up, making sure everything stays inside. Place the seam down and cut in half if you want.

# Notes:

01 - Wrapping your burrito in foil makes it easier to hold and store.

02 - It’s best enjoyed fresh, but leftovers can go in the fridge for two days.

03 - Want a citrus kick? Squeeze some lime over your salmon.

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