Poke Seaweed Wraps
What you’ll need
Ingredients
- 227 g raw salmon, diced
- 227 g raw tuna, diced
- 170 g pickled seaweed
- 85 g carrots, julienned
- 85 g cucumber, julienned
- 170 g imitation crab with mayo, pre-mixed
- 1 1/2 bowls sushi rice, precooked
- 170 g mixed salad leaves
- 3 seaweed sheets
Seasoning
- 6 Tbsp. Lee Kum Kee Sriracha Mayo
- Wasabi Shoyu
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
- 2 tsp. Lee Kum Kee Hoisin Sauce
- 2 tsp. wasabi
- 1 Tbsp. mirin (sweet rice wine)
- 2 tsp. lemon juice
- 2 Tbsp. water
- 2 tsp. white sugar
Made with
Lee Kum Kee products
How to make it
Mix Wasabi Shoyu ingredients. Set aside.
Combine salmon, tuna, carrots, and cucumber with Wasabi Shoyu. Set aside.
Spread sushi rice evenly on a seaweed sheet, arrange salad leaves, crab, and pickled seaweed on top. Add fish mixture from Step 2.
Roll seaweed sheet into the shape of a burrito, dress with Sriracha Mayo as desired. Repeat for remaining sheets. Ready to serve.
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