Spicy Salmon Nori Burritos
The spice gives the salmon an extra kick!
Makes 2 servings
¼ cup Primal Kitchen mayonnaise
1 to 2 tablespoons Sky Valley (Organicville) gluten-free Sriracha sauce (another super clean brand!)
1 (6-ounce) can wild salmon, drained (or cooked salmon filet flaked)
1 (10-sheet) package 7 x 8-inch dried nori wraps
1 cup cooked quinoa or brown rice (optional)
1 cup mixed greens
1 tablespoon olive oil
1½ teaspoons rice vinegar
1 avocado, pitted, peeled, and thinly sliced
½ cup sliced peeled cucumber
½ cup shredded carrot
1 tablespoon sesame seeds
¼ cup coconut aminos
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, combine the mayo and Sriracha. Add the salmon and mix gently with a fork.
Place 2 nori sheets on the prepared baking sheet and top each with ½ cup of the quinoa (if using) and half the salmon salad. Warm the wraps in the oven for 3 to 5 minutes, until the nori is malleable (if the quinoa is warm, you won’t need to use the oven).
In a medium bowl, dress the greens with the oil and vinegar. Toss to coat.
Layer the nori wraps with the avocado, cucumber, carrot, and mixed greens. Roll each into a burrito (ends tucked in) and cut in half. Garnish with the sesame seeds and serve with coconut aminos for dipping.