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  • Recipe Poke Rice Burrito Poke Seaweed wraps

Poke Seaweed Wraps

  • Difficulty
  • Serves
  • Preparation

    10mins

  • Cooking

    -

FusionRice or NoodleSeafoodAppetizerLunchEasy RecipesLess Than 15 minsQuick Recipes

What you’ll need

Ingredients

  • 8 oz. raw salmon, diced
  • 8 oz. raw tuna, diced
  • 6 oz. pickled seaweed
  • 3 oz. carrots, julienned
  • 3 oz. cucumber, julienned
  • 6 oz. imitation crab with mayo, pre-mixed
  • 1 1/2 bowls sushi rice, precooked
  • 6 oz. mixed salad leaves
  • 3 seaweed sheets

Seasoning

  • 6 Tbsp. Lee Kum Kee Sriracha Mayo
  • Wasabi Shoyu
  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 2 tsp. Lee Kum Kee Hoisin Sauce
  • 2 tsp. wasabi
  • 1 Tbsp. mirin (sweet rice wine)
  • 2 tsp. lemon juice
  • 2 Tbsp. water
  • 2 tsp. white sugar

Made with
Lee Kum Kee products

Sriracha Mayo 15oz 5225g 8875inch20151

Chili Sauce, To-Go

Sriracha Mayo

Premium Soy Sauce

Soy Sauce, Table Top, To-Go

Premium Soy Sauce

Hoisin Sauce 5lb 227kg 4625in

Hoisin

Hoisin Sauce

How to make it

Mix Wasabi Shoyu ingredients. Set aside.
Combine salmon, tuna, carrots, and cucumber with Wasabi Shoyu. 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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