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Asian Salmon Wrap

"Moving round loads, I discover that cities regularly do not proportion the equal restaurants. I lived in Seattle for a few years, and am now in Pensacola, FL. I ignored the Samurai Salmon Wrap from World Wrapps. This is my attempt for re-creating this flavor sensation. It's a wrap with a fantastic Japanese-Asian flavor and a mix of textures to delight in."

Ingredients :

2 inexperienced onions, chopped
1/3 cup thinly julienned daikon radish
1/three cup chopped cucumber
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1/four teaspoon wasabi paste
1/eight teaspoon ground ginger
2 (12 inch) flour tortillas
1 cup cooked white rice
2/3 cup canned salmon, tired
2 teaspoons sesame seeds

Instructions :

Prep : 30M	Cook : 2M	Ready in : 30M

Toss collectively 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 floor ginger.
Lay to two tortillas onto a flat floor. Divide the rice and place within the center of every tortilla. Top every part of rice with 1/2 of the salmon and 1/2 of the vegetable mixture. Drizzle half of the soy sauce combination over each part of greens. Sprinkle each with 1 teaspoon sesame seeds. Wrap the rims of the tortillas around the filling absolutely to serve.

Notes :

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