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 ...
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