Poke Rice Burrito/Poke Seaweed Wraps
What You Will Need
Ingredients
- Salmon 230 g (diced)
- Tuna 230 g (diced)
- Seaweed 170 g (pickled)
- Carrots 85 g (shredded)
- Cucumber 85 g (shredded)
- Imitation crab with mayo 170 g (premixed)
- Sushi rice 1 ½ bowls (precooked)
- Mixed salad leaves 170 g
- Seaweed sheets 3 pcs
Seasoning
- Lee Kum Kee Sriracha Mayo 6 Tbsp.
- Wasabi Shoyu
- Lee Kum Kee Premium Soy Sauce 1 Tbsp.
- Lee Kum Kee Hoisin Sauce 2 tsp.
- Wasabi 2 tsp.
- Mirin (sweet rice wine ) 1 Tbsp.
- Lemon juice 2 tsp.
- Water 2 Tbsp.
- White sugar 2 tsp.
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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