This quick, tasty, fun lunch is one of my mom's favorites that she introduced me to on a recent trip home. It's so fresh and simple - and I love that one of my favorites foods, smoked salmon, pairs so well with classically Asian flavors.
She calls this a Sushritto, inspired by a restaurant serving a sushi - burrito fusion in California, but to spare some calories and time I prefer to leave out the rice. Given the lack of rice, and the fact that this is pretty similar to a traditional Japenese temaki roll, perhaps we should just henceforth go with "smoked salmon temaki."
The fun part about this wrap is figuring out what to put inside! For me, smoked salmon is the perfect base, especially if I can get my hands on cheaper smoked salmon from Trader Joe's or Costco.
I topped my salmon with homemade fermented carrot ginger slaw (highly recommended) and a sweet furikake seasoning I picked up on my first-ever exploration of Wegman's. Cucumbers, of course, are one of my absolute favorites and a must have.
I hear this is fabulous with avocado, mushrooms, bean sprouts, cabbage, or any other vegetables you enjoy. This wrap is perfect to bring to work for lunch - just wrap in parchment paper or tin foil.
Mom's Salmon Sushirrito
Serving Size: 1 Wrap
Nutrition: 175 Calories | 19g Protein | 6g Fat
Time to Food: prep time + cook time
- 1 sheet of nori
- 3oz smoked salmon
- Strips of cucumber
- Bit of shredded carrot (fantastic with fermented carrot ginger slaw)
- Handful of greens
- 1 tbsp furikake seasoning (totally optional)
- 2 tbsp soy sauce (for optional dipping)
- Lie nori flat on something flexible - plastic wrap, parchment paper or foil will do if you don't have a sushi mat.
- Lay out your ingredients on top horizontally. (Be careful to not be overzealous and put in more than will fit - nori is low cal, so just make two smaller wraps and save yourself the struggle.)
- Carefully roll up your wrap - pull the edge of nori closest to you up and over the filling, tuck it around all the filling if you can, then roll the whole thing over onto the other edge.
- Cut in half and eat right away, or tie off the ends of parchment paper / foil to keep for later in the fridge or pack for lunch. Dip in soy sauce (like sushi) when you eat it.