California Fish Burrito (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 bag Success Boil-in-Bag Jasmine Rice (2 cups cooked)
02 -
1 pound leftover salmon
03 -
4 large burrito size flour tortillas
→ Sauce & Seasonings
04 -
3 tablespoons mayo
05 -
1 teaspoon sriracha
06 -
½ tablespoon soy sauce
→ Fresh Ingredients
07 -
1 avocado
08 -
1 English cucumber
09 -
1 bag shredded cabbage slaw (Asian Sesame kit)
# Instructions:
01 -
Prepare jasmine rice according to package instructions.
02 -
Cut cucumber into long, thin strips. Slice avocado. Mix slaw with included dressing and toppings. Warm salmon and flake with fork.
03 -
Combine cooked rice with soy sauce, mayo, and sriracha in a mixing bowl.
04 -
Layer rice mixture, fish, slaw, cucumber and avocado down center of tortilla, leaving room at ends.
05 -
Fold sides in, then bottom up over filling. Roll upward while tucking tortilla, keeping filling secure. Place seam-side down and slice in half.
# Notes:
01 -
Wrap burrito in foil for easier handling and storage
02 -
Best served fresh but keeps for 2 days refrigerated
03 -
Optional: add lime juice to fish for citrus flavor