The Dish
We are big fans of spicy salmon sushi rolls. Working with those similar sushi-roll flavors, we wanted to create a tasty tortilla wrap that’s easy on time and prep. Our homemade teriyaki sauce adds oodles of flavor to the salmon. The combination of soy sauce, rice vinegar, honey, sesame oil, and sriracha makes for a simple and tasty marinade. The wraps are also stuffed with sushi-friendly veggies: cucumbers, carrots, avocado, and cilantro. Lastly, we add a creamy, spicy spread made with Greek yogurt and (even more) sriracha.
Hacking this Recipe
The teriyaki sauce can be made several days in advance and stored refrigerated until ready to use; it will keep for about 2 weeks. The homemade teriyaki sauce recipe makes approximately ¾ cups (180ml) — about 6 servings — and is perfect for stir-fries and marinades throughout the week. The salmon can also be made a day ahead of time, cooked, flaked, and refrigerated until ready to assemble the wrap. We prepared this recipe using 1 average-size tortilla per person (about 10-12 inches in diameter). If you’re using a smaller style of tortilla, compare yours with the weights from this recipe and adjust if needed. Lastly, this recipe is moderately spicy — if you’re a fan of the heat, feel free to increase the amount of sriracha. If you prefer your food a little milder, add the sriracha in ½ teaspoon increments until the spice is to your liking.