California Fish Burrito Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
645 kcal
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Course
Main Course, Lunch, Dinner
California Fish Burrito Recipe
Description
In the California Fish Burrito Recipe, jasmine rice is cooked and then mashed with mayonnaise, sriracha, and soy sauce to create a flavorful base. Leftover salmon is gently warmed and flaked to preserve its tenderness and infused with optional lime juice for brightness. Fresh cucumber strips and sliced avocado add crispness and creaminess respectively, while a pre-packaged Asian sesame cabbage slaw adds texture and a light dressing. These ingredients are layered in a large flour tortilla and folded carefully to enclose the filling evenly.
The spicy mayo rice complements the gentle salmon flavors, while the crisp vegetables provide refreshing contrast. The burrito is assembled so the ingredients are centered, making folding easier and preventing spills. It can be eaten fresh or stored tightly wrapped in foil, making it practical for recipes that use leftovers.
Doing the burrito folding on foil facilitates transfer and storage. The burrito is best served fresh but can be kept refrigerated for up to two days. This approach lends itself well to casual dining or takeaway meals.
Ingredients
- 1 bag jasmine rice 2 cups cooked, Success brand, boil-in-bag
- 1 lbs salmon leftover
- 3 tbsp mayonnaise
- 1 tsp sriracha
- ½ tbsp soy sauce
- 1 avocado
- 1 English cucumber
- 1 bag cabbage I used an Asian Sesame kit, shredded, as slaw
- 4 flour tortilla large burrito size
Instructions
- Start by preparing Success Boil-in-Bag Jasmine Rice according to package instructions.
- While the rice is cooking, prepare the other ingredients. Cut the cucumber into long, thin strips. Slice the avocado. In a medium bowl, toss the bagged mix with the dressing + toppings it comes with.
- Microwave the leftover salmon in 60 second intervals or until it’s warmed. Gently flake it into small pieces with the backside of a fork. Optional: add a squeeze of lime juice on the fish for some bright citrus flavors.
- When the rice is done, add it into a mixing bowl along with the soy sauce, mayo, and sriracha. Use a fork to mash it together.
- Take the burrito-sized tortilla and layer Success Boil-in-Bag Jasmine Rice mixture, pieces of fish, salad mixture, sliced cucumber + avocado in a line down the center, leaving room on both ends.
- Then, fold the burrito. The best way I’ve found to do this is as follows: • Situate the burrito so the fillings are in a line horizontal to your body.• Then use one hand on each side to fold the sides in (this is important to prevent the burrito fillings from falling out!).• Then, while still holding the sides folded in place, fold the bottom part of the tortilla upward, over the burrito fillings.• Do your best to then roll the burrito upward, tucking in the tortilla as you go. • Roll until the entire tortilla is wrapped and the seam is face down on you rolling surface.• Slice in half and enjoy!
Notes
- Fold the burrito over a sheet of tin foil to make transferring and storing easier without risky spills.
- The burrito is ideal when fresh but can be refrigerated wrapped tightly in foil or in an airtight container for up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Serving | 1burrito | |
| Calories | 645kcal | 32% |
| Carbohydrates | 34g | 11% |
| Protein | 29g | 58% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 993mg | 41% |
| Potassium | 691mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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