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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