When you get tired of tuna sandwiches, try this recipe, which takes its inspiration from the sushi bar. Canned salmon is an essential pantry staple. For the wrap, you could also use mountain bread, Lebanese bread or tortillas.
Patsy Jamieson, Diane Temple
2 tablespoons reduced-fat mayonnaise
2 teaspoons rice vinegar
¼–½ teaspoon wasabi paste, to taste
½ teaspoon mirin (see ‘ingredient notes’)
210-g can red salmon, drained and flaked
2 spring onions, chopped
1 tablespoon sesame seeds, toasted (see ‘tip’)
2 sheets wholemeal lavash bread
1 small Lebanese cucumber, cut into thin strips
½ small red capsicum (sweet pepper), cut into thin strips
1 cup trimmed fresh watercress sprigs or 20 g snow pea sprouts, rinsed and dried
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Directions Preparation:20min › Ready in:20min
Whisk mayonnaise, rice vinegar, wasabi and mirin in a medium bowl. Add salmon, spring onions and sesame seeds. Mix well.
Lay out lavash bread with the short ends facing you. Spread salmon mixture over each lavash bread, leaving a 2-cm border at the further short end. Place vegetables in a line around the lower two-thirds. Roll up and slice in half on the diagonal.
Toast the sesame seeds in a small dry frying pan, stirring constantly, until light golden and fragrant, 2 to 3 minutes.
Supermarkets stock wasabi paste in the Asian foods section. * Also known as rice wine, mirin is a sweet wine made from glutinous rice. It has a low alcohol content, and you can find it in the Asian foods section of most supermarkets.