- Oily fish
This is a tortilla wrap with fabulous Japanese-Asian flavours and a blend of textures to savour.
22 people made this
- 2 spring onions, chopped
- 5 tablespoons thinly julienned mooli (daikon) radish
- 5 tablespoons chopped cucumber
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon wasabi paste
- 1/8 teaspoon ground ginger
- 2 flour tortilla wraps
- 175g cooked white rice
- 175g tinned salmon, drained
- 2 teaspoons sesame seeds
MethodPrep:30min ›Ready in:30min
- Toss together the spring onion, mooli and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste and ground ginger.
- Lay the two tortillas onto a flat surface. Divide the rice and place in the centre of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve.
Reviews & ratingsAverage global rating:(26)
Reviews in English (18)
by Rebecca Burch
This recipe rocks! I had to make a couple changes to suit my family, so here's what I did -- The cucumber I bought at the store had a really bitter flavor (??? it looked fine!) so I substituted slices of avocado, instead. Instead of tossing the dressing with the avocado, I just put it in a squirt bottle and drizzled it over the wrap once I had it assembled. It was DELISH! My picky family loved it, and I love that this dish can be customized any way you want. I put out some of our favorite sushi condiments as well (pickled ginger, wasabi for the brave...) and everyone loved it. I can totally see turning this into a fun party appetizer, by making pinwheels with the ingredients. Sort of like sushi for those too chicken to try sushi! I had no problem with canned salmon. If you get a good quality salmon, it works just fine. It would be fine with grilled salmon, as well. Thanks for this recipe! This is definitely going into frequent rotation at my house!-19 Aug 2009
by Chari Campbell
4 1/2 stars, actually. Very nice blend of flavors - this is great when you don't feel like heating up the house with the oven and want something light and fresh. A couple of things I'll do differently next time ~ I discovered that I dislike canned salmon, so I'd use either fresh or pieces of tuna steak or shrimp - I think the tuna and/or shrimp would work nicely here. Secondly, I'd make more of the soy sauce mixture - Loved the taste and felt the wraps could have used more. Thanks for posting the recipe!-04 May 2008
Hmm, could be better. Will try again with these changes: shredded daikon (very common in Japan), use fresh salmon (maybe even the salted kind), and toasted sesame seeds. I thought overall the flavor was good, but the canned salmon turned me off. I used toasted seeds because that's what I have on hand. Since this is an asian inspired wrap, I found it odd being on a flour tortilla. Next time I'll try wrapping it in lettuce. It will highlight the flavors of everything else and be lower in calories.-04 Jan 2009