Gluten-Free Kimbap Burrito

Smoked sockeye salmon, avocado, and crunchy vegetables rolled in rice paper and nori with wasabi furikake

— 60% AI

Yield: 2 rolls (serves 2)Prep: 15 minSource: Gluten Free Asian-Gluten-Free Kimbap Burrito

Smoked Salmon Mix

IngredientEnglish1x2x3x4x
Smoked Sockeye Salmoncanned, Wildfish Cannery or similar1 tin (about 85 g), drained and flaked85 g170 g255 g340 g
Toasted Sesame Oil1 Tbsp1 tbsp2 tbsp3 tbsp4 tbsp
Wasabi Furikakehalf of the total; the rest goes on the roll1 Tbsp1 tbsp2 tbsp3 tbsp4 tbsp

Wrap and Filling

IngredientEnglish1x2x3x4x
Rice Paper Wrapperssoaked in warm water until pliable2 sheets2 sheets4 sheets6 sheets8 sheets
Nori Sheets1 large sheet, cut into 2 pieces1 sheet2 sheet3 sheet4 sheet
Romaine Lettuce4-5 leaves4 leaves8 leaves12 leaves16 leaves
Cucumber1/2 large, thinly sliced0.5 large1 large1.5 large2 large
Carrot1 medium, shredded1 medium2 medium3 medium4 medium
Avocado1, sliced1 whole2 whole3 whole4 whole
Wasabi Furikake1 Tbsp, for sprinkling1 tbsp2 tbsp3 tbsp4 tbsp
Umami Seasoning BlendoptionalOptional, to taste————

For Serving

IngredientEnglish1x2x3x4x
Lemon1/2, cut into wedges0.5 lemon1 lemon1.5 lemon2 lemon
Fresh Dill and ParsleySmall handful, chopped————

Pantry swaps

OriginalSwap1Swap2
Toasted Sesame OilGround sesame
11
Wasabi FurikakeWasabi powder
11
Lemon1/2 teaspoon vinegar3 tablespoons bottled lemon juice and 1 teaspoon dried grated rind
10.5—

Method

  1. Soak the rice paper wrappers in warm water for a few seconds until pliable, then lay them out on a clean cutting board.
  2. Drain the tin of smoked sockeye salmon and flake it into a small bowl. Toss with the toasted sesame oil and 1 Tbsp of the wasabi furikake.
  3. Lay the nori pieces over the rice paper wrappers so the wrapper and seaweed form one base.
  4. Layer the lettuce leaves, cucumber slices, shredded carrot, and avocado slices down the center of each wrapper.
  5. Spoon the salmon mix over the vegetables and sprinkle with the remaining 1 Tbsp wasabi furikake and the umami seasoning blend, if using.
  6. Roll each wrap up tightly burrito-style, tucking in the sides, using plastic wrap or parchment paper to keep it snug.
  7. Slice each roll in half and serve immediately, with lemon wedges and fresh herbs.

Notes

Servings: 2 (1 roll each). Per serving: 270 kcal, 12 g protein, 25 g carbs, 14 g fat, 6 g fiber. Macros are estimates summed from USDA per-100 g values for the listed ingredients – the creator states no macros. Fiber is estimated at about 12 g total for both rolls, mostly from the avocado, carrot, lettuce, cucumber, and nori.

Quantities: the video is a music-driven 19-second Short with no narration, no captions, and no on-screen amounts, so all quantities are estimates reconstructed from the visuals. The on-screen labels read: a tin of smoked wild sockeye salmon, a wasabi furikake shaker (wasabi, sesame seeds, garlic and onion; net wt about 70-75 g, product of Japan), an umami seasoning blend, and organic toasted sesame oil. Roughly 2 Tbsp of furikake is used across the salmon mix and the top of the roll. The exact rice paper and nori layering (nori laid over the rice paper versus wrapping the finished roll) is reconstructed from the stills; both produce a dark-wrapped roll.

Prep time: the creator does not state one; allow about 15 minutes for soaking the wrappers, slicing the vegetables, and rolling.

Gluten-free: rice paper, nori, and canned salmon are naturally gluten-free, but check the furikake and any seasoning blends for gluten if you are celiac.

Source: Gluten Free Asian, “Gluten Free Kimbap Burrito #glutenfree #celiac #asianrecipes #highprotein #ricepaper” (YouTube Shorts). https://www.youtube.com/shorts/qJeYS9TlcYg

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