Japanese-inspired salmon wraps
With roasted rice, salmon, seaweed and mayo, Nici Wickes' sensational Japanese-inspired wraps are nutritious and delicious. Serve for a tasty, colourful lunch
Ingredients
- 1/4 cup uncooked rice
- 4 gluten-free wraps
- 1/4 cup Japanese mayonnaise
- 1/2 cup cooked brown rice
- 1 cup iceberg lettuce, washed and shredded
- 200 g smoked salmon
- 3 sheets nori, lightly grilled and cut into strips
- 1/2 cup raw beetroot, grated (or 4 tbsp beetroot relish)
- 1 avocado, quartered
Steps
- Roast the uncooked rice by dry-toasting in a pan until it smells fragrant – about 3-4 minutes. Then either grind in a mortar and pestle or in a food processor until it becomes a couscous-like consistency. Set aside to cool.
- Lay the wraps out and smear with mayonnaise. Top with the rice, lettuce, salmon, nori and grated beetroot. Add the avocado.
- Fold over firmly once, then fold the edges and ends in, continuing to fold snugly.
- Wrap in baking paper, twisting ends to keep sealed.
This recipe first appeared in New Zealand Woman's Weekly.
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