Poke Seaweed Wraps
What you’ll need
Ingredients
- Raw salmon, diced 226 g.
- Raw tuna, diced 226 g.
- Pickled seaweed 170 g.
- Carrots, julienned 85 g.
- Cucumber, julienned 85 g.
- Imitation crab with mayo, pre-mixed 170 g.
- Sushi rice, precooked 1½ bowls
- Mixed salad leaves 170 g.
- Seaweed sheets 3
Seasoning
- 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
Dressing
- Lee Kum Kee Sriracha Mayo 6 Tbsp
Made with
Lee Kum Kee products
How to make it
-
Mix all seasoning for Wasabi soy sauce ingredients. Set aside.
-
Combine salmon, tuna, carrots, and cucumber with Wasabi soy sauce. 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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