California Fish Burrito (Print Version)
# Ingredients:
→ Main Components
01 -
1 pound cooked salmon, flaked
02 -
4 large flour tortillas (burrito size)
03 -
1 package Success Boil-in-Bag Jasmine Rice (yields 2 cups once cooked)
→ Flavor Boosters
04 -
½ tablespoon soy sauce
05 -
3 tablespoons mayonnaise
06 -
1 teaspoon hot sriracha
→ Fresh Toppings
07 -
1 cucumber (English style)
08 -
Asian-style shredded cabbage slaw (1 bag, with sesame dressing kit)
09 -
1 fresh avocado
# Instructions:
01 -
Follow the instructions on the package to cook the jasmine rice.
02 -
Slice the avocado. Cut the cucumber into thin, long pieces. Toss the slaw with its dressing and toppings. Flake the salmon after reheating it slightly.
03 -
In a bowl, stir the warm rice together with sriracha, mayo, and soy sauce.
04 -
Lay a tortilla flat, place some rice mixture, fish, slaw, cucumber, and avocado in the center. Be sure to leave space at the edges.
05 -
Tuck the sides first, then fold the bottom over the filling and roll it up tightly. Set it seam-side down, then cut the burrito in half before serving.
# Notes:
01 -
Wrap tightly in foil to make it easier to hold or save later.
02 -
Tastes best when fresh but lasts up to 2 days in the fridge.
03 -
You can squeeze a little lime juice over the fish for a zesty twist.