Asian Salmon Wrap

Asian Salmon Wrap

Emily

"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

30 m servings 891 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 891 kcal
  • 45%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 138.5g
  • 45%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 1551 mg
  • 62%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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

Read all reviews 16
  1. 24 Ratings

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Most helpful positive review

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 substitute...

Most helpful critical review

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 ...

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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 substitute...

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 dif...

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 ...

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 to...

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...

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

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 ...

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!

I love sushi, but nori paper is so expensive. This gives me my fix! Thank you!

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