Asian Salmon Wrap Recipe -
Asian Salmon Wrap Recipe
  • READY IN 30 mins

Asian Salmon Wrap

Recipe by  

"Moving around a lot, I find that cities often do not share the same restaurants. I lived in Seattle for a few years, and am now in Pensacola, FL. I missed the Samurai Salmon Wrap from World Wrapps. This is my effort for re-creating this taste sensation. It's a wrap with a fabulous Japanese-Asian flavor and a blend of textures to savor."

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Ingredients Edit and Save

Original recipe makes 2 wraps Change Servings
  • PREP

    30 mins

    30 mins


  1. Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.
  2. Lay to two tortillas onto a flat surface. Divide the rice and place in the center 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2009

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!

Most Helpful Critical Review
Jan 04, 2009

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.

May 04, 2008

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!

Oct 05, 2010

I made several changes, but I kept the spirit of the recipe, and I really liked this. I used fresh salmon, which I baked with leftover homemade Pad Thai sauce; used brown rice and whole-wheat tortilla; grated the daikon and cuke; used chopped pickled ginger and more wasabi; toasted the sesame seeds; and mixed all ingredients (including the sauce) together. I added a sheet of nori on top of the tortilla, spooned in the mix, and rolled it all up--delish! I'd also serve this in a bibb/Boston lettuce leaf. Big bonus--not a lot of dishes to clean afterward!

Mar 02, 2012

I love this idea. I went a little crazy with it when I made it because I wanted it to fit with what I had at the time, but the results were fantastic--really light, but very filling. I julienned cucumber, daikon, carrots, and white onion. I sauted a little gai-lan in peanut oil. Heated the tortilla in the same oil and then proceeded to fry some 1/4 block of tofu (I didn't have any salmon). I layed the julienned veggies and tofu in the tortilla with some green onions (only the greens) split length-wise, pickled ginger, 1/2 sliced avocado, and Sriracha sauce. For the dressing I mixed a teaspoon of the juice from the pickled ginger with the soy sauce, rice vinegar, wasabi paste, sesame seeds, the diced whites from the green onions, and half a teaspoon of sugar. I spooned the dressing on to the insides before I wrapped it up. I had some left over veggies and dressing so I made a little side salad with it. It was a wonderful and easy lunch that I'll certainly make again. Next time I think I'll add some nori and try it with the salmon.

Oct 05, 2010

Great recipe - the flavors of sushi but quick and easy to make. I used fresh ginger, which added a lot of flavor.

Feb 16, 2010

This recipe was good and I will make it again. Be warned though it can turn out very salty. Next time I will use redused salt soy sauce and/or but salt free salmon. I also added chopped carrots in place of the radish and added honey. I made this in a flour tortilla wrap and added a slice of romaine lettuce. This turned out wonderfully.

Jun 25, 2009

I agree with the changes suggested below.. the canned salmon did not work for me. Tried it on lettuce and it was a little better though!


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  • Calories
  • 891 kcal
  • 45%
  • Carbohydrates
  • 138.5 g
  • 45%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 1551 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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