California Burrito Fish (Print Version)

# Ingredients:

→ Key Components

01 - 4 large flour tortillas (burrito size)

02 - 2 cups cooked jasmine rice (from 1 bag Boil-in-Bag Success Rice)

03 - 1 pound cooked salmon leftovers

→ Flavors & Sauces

04 - ½ tablespoon soy sauce

05 - 3 tablespoons mayonnaise

06 - 1 teaspoon sriracha sauce

→ Fresh Topping Options

07 - 1 English cucumber

08 - 1 bag coleslaw mix (Asian Sesame variation preferred)

09 - 1 ripe avocado

# Instructions:

01 - Follow the package steps to make the jasmine rice.

02 - Slice the avocado and cucumber into thin sections. Mix the coleslaw kit ingredients together. Heat the salmon gently and pull it apart into small pieces with a fork.

03 - Take a bowl and stir together the warm rice, mayonnaise, sriracha, and soy sauce until evenly coated.

04 - Add the rice mixture as a base down the middle of a tortilla. Layer the salmon over it, then pile on the slaw, avocado slices, and cucumber strips. Leave some space along the edges for easier wrapping.

05 - Tuck in the edge closest to you, fold the sides, and roll the whole thing tightly. Finish with the seam facing down, and cut it in two for serving.

# Notes:

01 - For better grip and storage, wrap the burrito in foil.

02 - It's best eaten fresh but can be refrigerated for up to 2 days.

03 - A squeeze of lime can brighten up the fish flavor if you'd like!

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