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Recipe Poke Rice Burrito/ poke seaweed wraps

Poke Rice Burrito/Poke Seaweed Wraps

  • Difficulty Level: 1
  • Serves Serves: 3
  • Preparation

    10mins

  • Cooking

    -

Fusion Rice or Noodle Seafood Appetizer Lunch Easy Recipes Less Than 15 mins Quick Recipes

What You Will Need

Ingredients

  • 230 g raw salmon, diced
  • 230 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

LKK’s Premium Soy Sauce 500ml

Soy Sauce

LKK’s Premium Soy Sauce (No Preservatives Added)
Hoisin Sauce, 445 ml, Bottle

Hoisin

Hoisin Sauce (Bottle)

Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) 445ml, Bottle

Sriracha Sauce

Sriracha Mayo Type Dressing (Cage-Free Eggs)

How to make it

  1. Mix Wasabi Shoyu ingredients. Set aside.
  2. Combine salmon, tuna, carrots, and cucumber with Wasabi Shoyu. Set aside.
  3. Spread sushi rice evenly on a seaweed sheet, arrange salad leaves, crab, and pickled seaweed on top. Add fish mixture from Step 2.
  4. 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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