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])

1. In a bowl, mix together salmon, lemon juice, ginger, soy sauce and sugar. Gently mix in cooled rice, water chestnuts, green onions and sesame seeds.
2. Warm the tortillas. Arrange a layer of spinach leaves or nori strips on the bottom half of each tortilla, leaving room on the edges. Spread salmon-rice mixture over spinach, dividing it equally among the tortillas. Then top with another layer of spinach leaves.
3. Fold in the side of each tortilla toward the middle, then roll up from the bottom edge so the tortilla covers the filling.

Recipe and photo from American Iron & Steel Institute's Steel Packaging Council.