This flatbread recipe came about rather quickly. I remember going to a place called World Wrapps. I only went a handful of times over a few years in the ’00s and all I ever ordered was something called the Samurai Salmon Wrap.

The Samurai Salmon wrap used a spinach tortilla, and so to approximate this in a flatbread, I simply added about a 1/4 cup of chopped spinach in the dough. The rest of the toppings are sort of what was in a Samurai Salmon wrap, sort of. I know they had daikon sprouts, which I couldn’t find, so I substituted micro arugula sprouts.

samurai salmon flatbread

ingredients:

1/2 cup warm water

1 and 1/8 teaspoons active dry yeast 

1 +  1/4 teaspoon sugar

1 cup all-purpose flour

1/2 cup whole wheat flour

2 teaspoons vital wheat gluten

1/2 teaspoon salt

1/4 cup chopped spinach, thawed

for the toppings:

6 ounces cooked salmon

1/2 cup purple cabbage, shredded

1/2 cup micro arugula sprouts

 1 avocado. sliced or cut into squares

1 thinly sliced medium cucumber

4 green onions, chopped

wasabi vinaigrette -1 tablespoon each of soy sauce, wasabi, sesame oil, and rice wine vinegar, plus 3 Tablespoons canola oil, all mixed together.

Furikake seasoning (optional)

method:

In a small bowl, place the warm water and add 1/4 teaspoon of the sugar and the yeast and stir to dissolve, then leave undisturbed for about 5 to 10 minutes. 

In another bowl, combine the flours and the rest of the sugar and the vital wheat gluten and salt and stir all of this to combine.

Add the yeast water mixture to the flour mixture and stir with a wooden spoon until a rough dough forms. Transfer this to a clean floured counter and add the spinach to massage into the dough. Dough will be very sticky, but resist the urge to add too much additional flour. Dough will become less sticky and be more smooth and elastic the more you knead the dough.

After kneading the dough until dough is smooth and elastic, about 10 minutes, roll into a bowl and using the same bowl, grease it and roll the ball of dough around in it so it’s greased all over. Cover the bowl with plastic wrap and let it double in size, about 1 and a half hours, or more, depending on how hot your kitchen is.

Heat oven to 425 degrees F.

When doubled in size, punch down and roll back into a ball, then divide into two equal pieces and roll out each into a 12″ x 7″ rectangle on a lightly oiled baking sheet.

Brush each rectangle with olive oil. Bake in the oven for about 13-15 minutes until lightly browned.

Top with topping ingredients. Start by adding the cucumbers, followed by the micro arugula, shredded cabbage, green onions, chopped avocado, and then the salmon.

Drizzle with wasabi vinaigrette, then sprinkle with furikake.

Serve as is, or cut into smaller pieces, if desired.