Sushi Bake Wrap

If you love a good sushi bake, but don’t want to deal with rice sticking everywhere - this is an easy, on-the-go, alternative for you (especially for lunches!) Make this sushi bake wrap for your next school lunch rotation or work lunch, and get a bunch of protein in without eating all that rice!

Ingredients:

• Salmon fillet, cut into 3-inch squares

• Sauce: 1:1 ratio of soy sauce and agave syrup

• Thinly stripped cucumbers

• Thinly stripped carrots

• Edamame

• Squared rice papers

• Seaweed squares

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Instructions:

1. Sprinkle a dash of salt and pepper on salmon skin

2. Cook salmon on stove top with neutral oil, skin side first then fish meat side on medium - low heat

3. Drizzle the sauce onto each piece of salmon while it cooks and let the sauce glaze throughout the salmon

4. Set salmon on a rack while it cools

5. Wet the rice paper, then layer salmon, cucumber strips, carrot strips, edamame, then seaweed squares before wrapping up the rice paper

6. Fry the wraps on stove top with neutral oil until the outer layer crisps up

7. Let wraps cool and enjoy!