In a bowl, combine salmon, sweet chili sauce,
sesame oil, water chestnuts, and bamboo shoots.
Hold covered under refrigeration.
Combine vinegar, salt, and sugar in a large
saucepan and cook until salt and sugar are
dissolved. Remove from heat and add vegetables, l
let sit a minimum of 30 minutes to overnight.
Drain. Hold covered under refrigeration.
Warm tortilla on griddle and remove.
Spread 4 oz. of salmon mixture in the
center of the tortilla. Place 1 oz. of House Pickled
Vegetables over salmon mixture. Sprinkle
with 1 Tbsp. cilantro. Drizzle with Sriracha Sauce.
Roll up burrito style. Serve.