Recipe

Salmon Sushi Wrap

  • 2 cans (6 ounces) Sockeye or pink salmon, drained, flaked
  • 2 tablespoons lemon juice
  • 1 tablespoon fershly grated ginger
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 2 cups cooked brown or short-grain rice, cooled
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup chopped green onion
  • 2 tablespoons sesame seeds
  • 2 cups baby spinach leaves
  • 4 (10-inch) spinach-flavored flour tortillas