Poke Rice Burrito/Poke Seaweed Wraps | Recipes| Lee Kum Kee Home - CSA
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Measuring spoon
- Measuring cup
- Colander
- Whisk
- Plate
Ingredients
- 230 g raw salmon, diced
- 230 g raw tuna, diced
- 170 g pickled seaweed
- 85 g carrots, julienned
- 85 g cucumber, julienned
- 170 g imitation crab with mayo, pre-mixed
- 1 1/2 bowls sushi rice, precooked
- 170 g mixed salad leaves
- 3 seaweed sheets
- 6 Tbsp. Lee Kum Kee Sriracha Mayo
- Wasabi Shoyu
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
- 2 tsp. Lee Kum Kee Hoisin Sauce
- 2 tsp. wasabi
- 1 Tbsp. mirin (sweet rice wine)
- 2 tsp. lemon juice
- 2 Tbsp. water
- 2 tsp. white sugar
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