Ingredients:

  • 8 oz (225 g) fresh salmon fillet, skin removed and finely chopped
  • 2 tbsp (30 ml) mayonnaise
  • 1 tsp (5 g) Sriracha sauce (adjust to taste)
  • 1 tsp (5 g) soy sauce
  • ½ tsp (2 g) sesame oil
  • 1 green onion, finely chopped
  • 4 large tortillas or rice paper wrappers
  • 1 ripe avocado, sliced
  • 1 cup (30 g) arugula or spinach leaves
  • 1 tbsp (15 ml) lime or lemon juice
  • Salt and pepper to taste
  • Sesame seeds for garnish
  • Thinly sliced radishes (optional)

Instructions:

  1. In a mixing bowl, combine finely chopped salmon, mayonnaise, Sriracha, soy sauce, sesame oil, and green onion. Mix until well combined.
  2. Carefully cut the avocado in half, remove the pit, and slice thinly. Drizzle with lime or lemon juice to prevent browning.
  3. Lay a tortilla or rice paper wrapper on a clean surface. Spoon a layer of the salmon mixture across the center of the tortilla, leaving space at the edges.
  4. Add slices of avocado and a handful of arugula on top of the salmon mixture.
  5. Gently fold the sides over the filling, then roll from the bottom to the top. Secure tightly to ensure everything stays inside.
  6. Wrap the roll in plastic wrap and chill in the refrigerator for at least 30 minutes for easier slicing.
  7. Use a sharp knife to slice the roll into bite-sized pieces. Arrange on a serving platter, garnish with sesame seeds and sliced radishes.