YIELD: 24 servings
72 oz. canned sockeye or pink salmon, drained, flaked
3/4 cup lemon juice
6 Tbsps. ginger, freshly-grated
6 Tbsps. light soy sauce
2 Tbsps. sugar
12 cups cooked brown or short-grain rice, cooled
48 oz. canned sliced water chestnuts, drained
1 1/2 cups green onions, chopped
3/4 cup sesame seeds
24 spinach-flavored flour tortillas, 10" size
12 cups baby spinach leaves (or substitute dried seaweed strips [nori])
- In a bowl, mix together salmon, lemon juice, ginger, soy sauce and sugar. Gently mix in cooled rice, water chestnuts, green onions and sesame seeds.
- Warm the tortillas. Arrange a layer of spinach leaves or nori strips on the bottom half of each tortilla, leaving room on the edges. Spread salmon-rice mixture over spinach, dividing it equally among the tortillas. Then top with another layer of spinach leaves.
- Fold in the side of each tortilla toward the middle, then roll up from the bottom edge so the tortilla covers the filling.
Recipe and photo from American Iron & Steel Institute's Steel Packaging Council.