Flaked grilled salmon and crisp vegetables rolled into a soba-flour wrap with a shiso-yogurt sauce.
This wrap draws on the coastal grilling traditions of Japan, where fresh fish is often simply seasoned with salt and grilled over high heat, then eaten alongside rice, pickles, or wrapped in something portable. Here, flaked grilled salmon is rolled with crunchy vegetables and a herbed yogurt sauce built around shiso, a Japanese herb with a flavor somewhere between mint, basil and citrus. Yogurt is not traditional in Japanese cooking, but it stands in for the cooling, slightly tangy role that things like sunomono (vinegared cucumber) or a light miso dressing often play, and it makes the sauce easy to prep ahead. The wraps come together fast once the salmon is grilled and flaked, and the whole thing eats more like a hand-roll than a sandwich. This is a practical lunch for using leftover grilled fish, and it travels well if you wrap it tightly and keep the sauce on the side until you're ready to eat.
Serves 3
Season salmon with salt and grill or pan-sear in oil over medium-high heat, about 4 minutes per side, until just cooked through and flaky.
Let the salmon rest 5 minutes, then flake into large pieces with a fork, discarding any bones.
Stir together yogurt, chopped shiso, soy sauce and rice vinegar until smooth and pale green-flecked.
Julienne the cucumber and carrot, and shred the cabbage. Pat dry with a towel to remove excess moisture so the wrap doesn't get soggy.
Lay a tortilla flat, spread a generous layer of herbed yogurt sauce down the center, then top with cabbage, cucumber, carrot and flaked salmon.
Fold in the sides and roll tightly like a burrito. Sprinkle sesame seeds over the filling before the final roll, then slice in half to serve.
Pat the raw vegetables dry before assembling — excess water is the main reason wraps turn soggy.
If shiso isn't available, a mix of fresh mint and basil gets you closest to its bright, herbal flavor.
Let the grilled salmon cool slightly before flaking so it holds together in larger pieces instead of falling apart into mush.
Use grilled chicken thigh instead of salmon for a non-seafood version.
Swap the yogurt sauce for a sesame-miso dressing for a more traditionally Japanese flavor.
Serve open-faced over rice instead of wrapped, closer to a donburi bowl.
Best assembled fresh. If prepping ahead, store the flaked salmon, sauce and vegetables separately in the fridge for up to 2 days and assemble just before eating.
Wrapping grilled fish and vegetables in something portable draws loosely on the Japanese habit of onigiri and hand-rolled foods designed for eating on the move, though the tortilla format and yogurt sauce here are a Western-leaning home adaptation rather than a traditional dish.
Yes, drained canned salmon works in a pinch — just flake it and season lightly with salt and a squeeze of lemon since it lacks the char from grilling.
A mix of fresh mint and basil, in roughly equal parts, gets closest to shiso's bright, slightly citrusy flavor.
Don't overfill it, pat vegetables dry first, and fold the bottom up before rolling from the side, tucking tightly as you go, like a burrito.
Per serving (300g / 10.6 oz) · 3 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
