Salmon Poke Burrito
Ingredients
- 2 slices Gardenia Fine Grain Wholemeal Bread
- 60g Sashimi-Grade Salmon, cubed
- 2 tsp Lemon Juice
- 2 tbsp Soy Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Sugar
- 1/4 tsp Salt
- Pepper, to taste
- 1 tbsp Wakame (Japanese Seaweed)
- 1 pc Mango, thinly sliced
- 1 small Cucumber, thinly sliced
- 1 tsp Spring Onion
- 2 pcs Lollo Rosso (Red Leaf Lettuce)
- 2 sheets Nori
Method
- Prepare the Gardenia Fine Grain Wholemeal Bread by trimming the sides and saving it for later use.
- Using a rolling pin, flatten the trimmed bread and set aside. Cover to prevent the bread from drying.
- To prepare the wakame, soak it in hot water for 3-5 minutes until it expands. Drain and squeeze excess water. Set aside.
- For the dressing, combine rice wine vinegar, sugar, spring onion, soy sauce and lemon in a bowl. Season with salt and pepper. Mix well. Combine wakame and dressing together.
- To assemble the burrito, place one sheet of nori on top of flattened bread then add lettuce, salmon, mango, cucumber slices, and wakame. Roll and secure it with a paper wrapper or foil.
- Serve and enjoy.
