These sushi-inspired wraps make a delicious lunch or snack. Plus, this recipe can be easily changed up to suit your mood, appetite, or what you have on hand.

I’ve included riced veggies to keep it lighter and more nutrient-dense. You can find them in the freezer or produce section of most grocery stores. 

NOTE: If you’re using riced raw veggies, make sure you cook & cool them first – you can steam them in the microwave by placing them in a covered dish with a few splashes of water, and cooking for 3-4 minutes.

If you want a heartier meal, try using cooked brown or jasmine rice.

And if you don’t want to make a wrap, this recipe can easily become a salad with the addition of extra greens. 

Sushi-inspired salmon roll-ups

(Makes 4 servings)

  • 2 6 oz (170 g) cans salmon, drained and flaked
  • ⅓ cup (65 g)  mayonnaise made with olive or avocado oil
  • 1 Tbsp of sriracha or your favorite hot sauce 
  • 1 green onion, chopped
  • 3 cups (340 g) riced veggies, cooked
  • 2 Tbsp rice vinegar
  • 4 10-inch wraps 
  • 3 big handfuls of peppery greens like watercress or arugula
  • 1 avocado, halved, cored, and cut into 16 slices
  • 1 carrot, cut into matchsticks
  • Coconut aminos for dipping (optional)

In a small bowl, combine the cooked and cooled riced veggies with the vinegar. Set aside.

In a medium bowl, mix the salmon, mayo, hot sauce, and green onions.

Layout the four wraps and spread one-fourth of the salmon mixture over each one. Top each with ¾ cup riced veggies, one-fourth each of the greens and carrot sticks, and 4 slices of the avocado.

Roll up each wrap and cut into quarters. If you want extra flavor, serve with coconut aminos for dipping.


Make it an amazing day,

Lyonel Lumarque


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