Fish Burrito California (Print Version)
# Ingredients:
→ Main Components
01 -
4 extra-large flour tortillas
02 -
1 pound of cooked salmon from leftovers
03 -
1 pack of Success Jasmine Rice (yields 2 cups prepared)
→ Flavor Boosters
04 -
½ tbsp soy sauce
05 -
1 tsp sriracha
06 -
3 tbsp mayonnaise
→ Fresh Add-Ins
07 -
1 pack of shredded cabbage slaw (Asian Sesame mix)
08 -
1 whole avocado
09 -
1 English cucumber
# Instructions:
01 -
Follow the steps on the package to cook the jasmine rice.
02 -
Slice avocado into wedges. Chop cucumber into thin strips. Toss slaw with the provided dressing and toppings. Heat up the salmon, then break it into pieces with a fork.
03 -
Stir cooked rice together with mayo, sriracha, and soy sauce in a bowl.
04 -
On each tortilla, line up the rice mixture, salmon, cucumber, slaw, and avocado in the center, leaving space at the edges.
05 -
Fold the tortilla's sides inward. Tuck the bottom end up over the filling, then roll tightly while securing everything inside. Set it seam-side down before slicing in half.
# Notes:
01 -
Wrap in foil to make it easier to store or hold.
02 -
Tastes best fresh but stays good in the fridge for 2 days.
03 -
Optional: Squeeze lime juice on the fish for a citrus twist.