Recipe by Canned Food Alliance
- asian, japanese, dinner, dairy free, nut free, main-dish, memorial day
- 2 cans (6 ounces) Sockeye or pink salmon, drained, flaked
- 2 tablespoons lemon juice
- 1 tablespoon freshly grated ginger
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 cups cooked brown or short-grain rice, cooled
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/4 cup chopped green onion
- 2 tablespoons sesame seeds
- 2 cups baby spinach leaves*
- 4 (10-inch) spinach-flavored flour tortillas
- Microwave oven: 10 to 15 seconds on high heat
- Oven: 3 to 5 minutes at 350ºF in aluminum foil
- Stovetop: 15 seconds per side over medium-high heat in a large non-stick skillet
- In a medium bowl, season salmon with a mixture of lemon juice, ginger, soy sauce and sugar.
- Combine salmon mixture with rice, water chestnuts, green onion and sesame seeds; toss gently with fork to mix.
- Warm the tortillas.**
- Arrange a layer of spinach leaves on the bottom half of each tortilla, leaving room on the edges.
- Spread equal portions of the salmon-rice mixture over spinach then top with another layer of spinach leaves.
- Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling.