Smoked Salmon Seaweed Wrap with Wasabi-Ginger Mayo

10 min
Medium

1 serving

🐟

160 g

Wild Smoked Pink Salmon

🥄

15 ml

Wasabi-Ginger Mayo

🍙

1 wrap

Nori Wrap

🥕

59 ml

Carrots

🥑

100 g

Avocado

🍚

120 ml

Sushi Rice Or White Rice

🌿

15 ml

Cilantro

🌶️

Sriracha

🧂

Furikake Seasoning

🥚

59 ml

Mayonnaise

🌱

30 ml

Scallions

🌱

15 ml

Real Wasabi

🌱

5 ml

Grated Ginger

🥄

5 ml

Tamari Soy Sauce

Preparation Steps

  1. Step 1/4

    Add the salmon to a bowl and lightly mash. Add the mayonnaise and mix to combine. Set aside.

  2. Step 2/4

    Add the salmon to one quadrant of the nori, the rice to the next, the avocado to the next and the carrots to the final quadrant. Drizzle the sriracha and add the Furikake, if using.

  3. Step 3/4

    Fold the seaweed over, one quadrant at a time until you have a perfect square.

  4. Step 4/4

    Place the wrap onto a plate and slice down the middle.

Composition

Ingredients

Types

Fish, Condiments, Grains, Vegetables, Fruits, Herbs, Spices

Ingredients

Wild Smoked Pink Salmon, Wasabi-Ginger Mayo, Nori Wrap, Carrots, Avocado, Sushi rice or white rice, Cilantro, Sriracha, Furikake seasoning, Mayonnaise, Scallions, Real wasabi, Grated ginger, Tamari soy sauce

Allergens

Fish, Eggs, Soy

Dietetics

Dietary regimen

Gluten free

Calories

to inform

Macro nutrients

Protein: 0, Omega-3s: 0

Nutritional Information

Minerals

Potassium: 0, Iron: 0

Vitamins

Vitamin D: 0

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

Bowl, Knife

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Lunch

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Crunchy

Flavors

Spicy, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 1-2 days (Covered), freezer : Not recommended