Recipe: Salmon Sushi Wrap



If you don't have wraps, serve this as a salad. Lemons and fresh ginger both can be stored at room temperature if you lose power.

 2 (6-ounce) cans Sockeye or pink salmon, drained, flaked

 2 tablespoons lemon juice

 1 tablespoon freshly grated ginger

 1 tablespoon light soy sauce

 1 teaspoon sugar

 1 (8- to 9-ounce) pouch cooked brown rice

 1 can (8 ounces) sliced water chestnuts, drained

 ¼ cup chopped green onion (optional)

 2 tablespoons sesame seeds (optional)

 2 cups baby spinach leaves (optional)

 4 (10-inch) flour tortillas, preferably spinach-flavored

Use a fork to mix salmon with lemon juice, ginger, soy sauce and sugar. Add rice, water chestnuts, green onion and sesame seeds; toss gently with fork to mix.

Arrange a layer of spinach leaves on the bottom half of each tortilla, leaving room on the edges. Spread equal portions of the salmon-rice mixture over spinach, then top with another layer of spinach leaves. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so tortilla covers the filling. Serve with wasabi, if desired. Makes 4 servings.

Per serving: 398 calories (22 percent from fat), 9.6 g fat (2 g saturated, 3.4 g monounsaturated), 44.2 mg cholesterol, 23.9 g protein, 52.8 g carbohydrates, 3.9 g fiber, 1,036 mg sodium.