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Asian Salmon Wrap

Asian Salmon Wrap

  • Prep

    30 m
  • Ready In

    30 m
Emily

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 {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Rebecca Burch
19

Rebecca Burch

8/20/2009

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!

CHARI
18

CHARI

5/4/2008

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!

MommyofRedHeads
11

MommyofRedHeads

1/4/2009

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.

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