Skip to main content New this month
Get the Allrecipes magazine

Asian Salmon Wrap

Rated as 4.12 out of 5 Stars

"Moving around a lot, I find that cities often do not share the same restaurants. I lived in Seattle for a few years, and am now in Pensacola, FL. I missed the Samurai Salmon Wrap from World Wrapps. This is my effort for re-creating this taste sensation. It's a wrap with a fabulous Japanese-Asian flavor and a blend of textures to savor."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 891 cals
Original recipe yields 2 servings (2 wraps)

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.
  2. Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve.

Nutrition Facts


Per Serving: 891 calories; 18 g fat; 138.5 g carbohydrates; 39.3 g protein; 40 mg cholesterol; 1551 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 17
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe rocks! I had to make a couple changes to suit my family, so here's what I did -- The cucumber I bought at the store had a really bitter flavor (??? it looked fine!) so I substitute...

Most helpful critical review

Hmm, could be better. Will try again with these changes: shredded daikon (very common in Japan), use fresh salmon (maybe even the salted kind), and toasted sesame seeds. I thought overall the ...

Most helpful
Most positive
Least positive
Newest

This recipe rocks! I had to make a couple changes to suit my family, so here's what I did -- The cucumber I bought at the store had a really bitter flavor (??? it looked fine!) so I substitute...

4 1/2 stars, actually. Very nice blend of flavors - this is great when you don't feel like heating up the house with the oven and want something light and fresh. A couple of things I'll do dif...

Hmm, could be better. Will try again with these changes: shredded daikon (very common in Japan), use fresh salmon (maybe even the salted kind), and toasted sesame seeds. I thought overall the ...

I made several changes, but I kept the spirit of the recipe, and I really liked this. I used fresh salmon, which I baked with leftover homemade Pad Thai sauce; used brown rice and whole-wheat to...

I love this idea. I went a little crazy with it when I made it because I wanted it to fit with what I had at the time, but the results were fantastic--really light, but very filling. I julienned...

Great recipe - the flavors of sushi but quick and easy to make. I used fresh ginger, which added a lot of flavor.

This recipe was good and I will make it again. Be warned though it can turn out very salty. Next time I will use redused salt soy sauce and/or but salt free salmon. I also added chopped carrots ...

I agree with the changes suggested below.. the canned salmon did not work for me. Tried it on lettuce and it was a little better though!

I love sushi, but nori paper is so expensive. This gives me my fix! Thank you!