California Fish Burrito (Print Version)

# Ingredients:

01 - 2 cups cooked jasmine rice.
02 - 1 pound cooked salmon.
03 - 3 tablespoons mayonnaise.
04 - 1 teaspoon sriracha sauce.
05 - 1/2 tablespoon soy sauce.
06 - 1 ripe avocado.
07 - 1 English cucumber.
08 - 1 package Asian sesame slaw mix.
09 - 4 large flour tortillas.
10 - 1 lime (optional).

# Instructions:

01 - Cook jasmine rice until fluffy and tender. Set aside when done.
02 - Cut cucumber into thin strips. Slice avocado. Mix slaw with included dressing packet.
03 - Heat salmon in microwave until warm. Break into small flakes using a fork. Add lime juice if desired.
04 - Combine warm rice with mayo, sriracha, and soy sauce. Mix well until evenly coated.
05 - Place rice mixture, salmon pieces, slaw, cucumber and avocado in a line down center of each tortilla.
06 - Fold sides over filling, then bottom edge up and over. Roll tightly away from you, keeping sides tucked in.

# Notes:

01 - Wrap in foil for easier handling and storage.
02 - Best fresh but keeps for 2 days in fridge.

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