Spicy Salmon Nori Wraps

Prep Time 20

Servings small wraps

1/4 cup mayonnaise or whole milk Greek yogurt*
2 tbsp sriracha, plus more for drizzling
2 tbsp rice vinegar
1 tbsp soy sauce or tamari
2 tsp toasted sesame oil
4 (6 oz) cans wild salmon, drained (or about 3 cups cooked flaked salmon)**
1 bunch scallions, thinly sliced (about 1-1.5 cups)
8 nori sheets
1 large or 2 small avocados, thinly sliced
1 cucumber, thinly sliced into strips lengthwise
2-3 cups cooked warm short grain white rice (from about 1-2 cups dry)***
*I tried with both mayo and yogurt and the mayo version was much better. I didn’t think I liked mayonnaise until I went to Japan where they use Japanese style mayonnaise - it’s much creamier because they only use egg yolks instead of whole eggs. You can find it at Costco, it’s called Kewpie mayonnaise.
**You can also roast 1.5 lbs salmon instead of using canned.
***After spending time in Japan and eating all the amazing rice, I’ve been converted to only using Japanese short grain white rice. It’s sticky, chewy, and so delicious. Here's what I order! This would probably work fine with jasmine white rice or short grain brown rice if that's what you have.
Note: ~ Add cream cheese under the cucumber layer if you happen to have some. So good!
Note: ~ Easily make this a rice bowl (rice, salmon, cucumber, avo, soy sauce + sriracha, crumbled nori)

In a large bowl, add the mayo or yogurt, sriracha, vinegar, soy sauce, and sesame oil and mix to thoroughly combine. Stir in the salmon and scallions until combined, breaking up the salmon until a more uniform smooth texture forms.
Stack your nori sheets on top of each other and use scissors to cut halfway to the center (see video for how to assemble and cut!). Now we have four quadrants to add our four layers.
Add a scoop of salmon (about ¼ cup) to one quadrant and spread it out evenly. Top with another drizzle of sriracha, if you’d like. Add avocado slices to the next quadrant, arranging them into one layer. Add cucumber slices to the next quadrant. Add your cooked rice (about ¼ cup, make sure it’s warm so it sticks better) to the last quadrant, using your fingers to gently spread/press it out into an even layer (wet your fingers to prevent rice from sticking to them).
Now carefully fold each quadrant on top of the other into a square, starting with the rice quadrant (see video)
Serve as is or with some soy sauce for dipping, if you’d like.

Substitutions:

To make vegetarian, sub the canned salmon with an equal amount of chickpeas all mashed up with a fork. You could also try this with drained, pressed, and crumbled tofu.
To make vegan, see above + use a vegan mayonnaise.
If you can’t find nori, make this a rice bowl (rice, salmon, cucumber, avo, soy sauce + sriracha).
Use canned tuna in place of salmon.

Store leftovers in an airtight container in the fridge or freezer:
- Salmon mixture: up to 4 days in the fridge
- Rice: up to 5 days in the fridge or 2 months in the freezer
- These can be assembled ahead and stored in the fridge for up to 2 days

Turn it into a rice bowl! Serve it all on a bed of rice and top with sriracha and some soy sauce.
Make it a sandwich or toast - spicy salmon, avocado, cucumber, cream cheese.