Salmon Salad Wrap
Ingredients
- 2 sheets rice paper (22cm x 22 cm)
- 1 cup cooked salmon, flaked
- 1 tsp organic miso paste
- 2 tbsp warm water
- dash extra virgin olive oil
- mixed greens, handful
- tomato, diced
- onion, thinly sliced
- cucumber, thin strips
- carrot, thin strips
- cilantro
- dash black sesame seeds
Instructions
- Dilute miso with 2 tbsp warm water
- Add a dash of extra virgin olive oil to miso
- Mix together miso and flaked cooked salmon
- Arrange all ingredients within arms reach
- Dip a rice paper sheet in warm water and place on a tea towel – allow to soften (about 30 seconds). You can also run rice paper under the tap if you are making just a couple
- On rice paper, assemble all ingredients on the side closest to you
- Gently lift softened rice paper over in the direction away from you to cover your filling and fold in both sides
- Roll gently but firmly
- Cut in half. Serve and enjoy!
Notes
You can add as little or as many veggies to your roll. I recommend that you start small as the rice paper sheets will be harder to roll and might break if the filling is too big.
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