YIELD: 24 servings 72 oz. canned sockeye or pink salmon, drained, flaked 3/4 cup lemon juice 6 Tbsps. ginger, freshly-grated 6 Tbsps. light soy sauce 2 Tbsps. sugar 12 cups cooked brown or short-grain rice, cooled 48 oz. canned sliced water chestnuts, drained 1 1/2 cups green onions, chopped 3/4 cup sesame seeds 24 spinach-flavored flour tortillas, 10" size 12 cups baby spinach leaves (or substitute dried seaweed strips [nori]) In a bowl, mix together salmon, lemon juice, ginger, soy sauce ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.