Salmon Seaweed Wrap

In Gluten-free, Wok on June 29, 2015 at 7:13 am

Get 1 cup of cooked rice. I used RiCo™ Corn Rice and mix in a tablespoon of sesame oil, a pinch of salt, and some black sesame seeds. Set aside.

Smear a bit of salt, pepper and oregano on a slice of salmon then sear. Shred into bits then leave in a container till needed.

Whisk a teaspoon of turmeric, a pinch of salt and a dash of white pepper into 3 egg whites. Cook then cut into strips. Set aside.

Have some seaweed wraps ready. I lightly toasted mine before use by very briefly turning it over a fire before filling it with corn rice, danmuji (yellow pickled radish), lettuce strips (I used romaine because that’s what I had), a strip of egg, and salmon bits. Roll and seal with rice wine vinegar. Coat lightly with sesame oil. Top with sesame seeds or serve as is.


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