Crispy Rice Paper Sushi Rolls with Salmon and avocado are a delicious twist on traditional sushi rolls. These rolls are made with a layer of crispy rice paper filled with fresh salmon, creamy avocado, and crunchy vegetables. This Crispy Rice Paper Sushi Rolls recipe is a tasty option for sushi lovers looking to try something new!
What are Crispy Rice Paper Sushi Rolls made of
These Crispy rice paper sushi rolls consist of the following ingredients:
- Rice paper wrappers: These thin, translucent sheets are made from rice flour and water and are used to wrap the filling.
- Nori: to add a slightly salty flavor and a crisp texture that complements the other ingredients in the roll. Moreover, seaweed has the unique ability to absorb concentrated amounts of iodine from the ocean.
- Sushi rice: Short-grain white rice seasoned with rice vinegar, sugar, and salt.
- Fresh salmon with Sriracha-Maya sauce: Raw salmon fillet, diced.
- Avocado: Ripe avocado, sliced into thin strips.
- Vegetables: Crunchy vegetables such as cucumber, carrots or lettuce.
- Sesame seeds: Used to garnish the rolls.
- Soy sauce: A dipping sauce made from soy sauce, wasabi, and ginger is served alongside the rolls.
Is rice paper sushi healthy?
Rice paper sushi can be a healthy food option, depending on the ingredients used to make it. Here are some factors to consider:
- Rice paper: Rice paper is made from rice flour and water, making it a gluten-free and low-calorie option for wrapping sushi. It is also low in fat and sodium.
- Rice: Sushi rice is a high-carbohydrate food, but it is also low in fat and sodium. If you are watching your carbohydrate intake, you may want to limit the amount of rice you use in your sushi.
- Filling: The filling of rice paper sushi can vary widely, depending on the ingredients used. If you choose healthy options like fresh fish, avocado, cucumber, and carrots, your sushi can be a good source of protein, healthy fats, and fiber.
- Portion size: As with any food, portion size is important when it comes to the nutritional value of rice paper sushi. It is easy to overeat sushi, so be mindful of how many rolls you consume.
Rice Paper Sushi Rolls with Salmon can be a healthy food option when made with fresh, wholesome ingredients in moderate portion sizes.
How to make Crispy Rice Paper Sushi Rolls
Cook the sushi rice according to package directions or using a rice cooker. In a small saucepan, combine the rice vinegar, sugar, and salt, and heat until the sugar and salt dissolve. Add the mixture to the cooked rice and stir to combine.
Prepare the ingredients. Slice the avocado and cucumber.
Dice the salmon filet into 1 cm cubes. Mix it with Sriracha, mayo, garlic and lemon juice. Set aside.
Cut the nori sheets into rectangles. One sheet into six rectangles.
Working with one piece of rice paper at a time, soak it in water for a few seconds, till it’s soft. Place a piece of sushi seaweed in the middle of a sheet of rice paper. Spread a thin layer of sushi rice over the nori, leaving a border around the edges.
Arrange salmon, avocado, and cucumber over the rice. Be careful not to overfill the roll.
Cover the filling with the other piece of sushi seaweed.
To roll the sushi, fold the bottom edge of the rice paper up over the filling, then fold the sides in towards the center. Roll the sushi tightly from the bottom up until it forms a cylinder shape. Coat the roll with some sesame seeds.
Repeat with the remaining ingredients.
Heat the olive oil in a large skillet over medium heat until hot but not smoking.
Carefully fry the rolls till golden brown and crispy on all sides, about 2 minutes per roll.
Remove the rolls from the skillet and place them on a paper towel-lined plate to drain off any excess oil.
Serve the rolls with soy sauce, wasabi, and pickled ginger on the side. Enjoy!
Notes:
- Be careful when handling hot oil, and use caution when frying the rolls to avoid splatters or burns. Also, be sure to let the rolls cool slightly before eating, as the filling may be hot.
- If you want to reduce calories, you may skip the step of frying the rolls in the oil. These rolls are good raw as well.
- Make it vegan: use tofu instead of salmon and vegan mayo instead of regular.
If you like salmon and avocado, check out this Salmon Poke Bowl recipe!
Crispy Rice Paper Sushi Rolls with Salmon
Ingredients
Sushi rice
- 80 g sushi rice
- 160 g water
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 pinch of salt
Salmon
- 0.6 pound fresh salmon, diced
- 3 tsp Mayo
- 1 tsp Sriracha
- 0.5 tsp lemon juice
- 1 garlic clove, crushed
Other ingredients
- 6 sheets of rice paper
- 2 sheets of nori seaweed, cut into 12 small pieces
- ½ avocado, thinly sliced
- 1 cucumber, thinly sliced
- 3 tbsp olive oil, for frying
Sauce
- ¼ cup soy sauce
- 1 tsp Wasabi
Instructions
- Cook the sushi rice according to the package directions. Combine vinegar, sugar, and salt, and heat until the sugar and salt dissolve. Add the mixture to the cooked rice and stir to combine.
- Slice the avocado and cucumber. Cut the nori sheets in quarters.
- Dice the salmon filet into 1 cm cubes. Mix it with Sriracha, mayo, garlic and lemon juice. Set aside.
- Soak the rice paper in water for a few seconds, till it's soft.
- Place a piece of sushi seaweed in the middle of a sheet of rice paper.
- Spread a thin layer of sushi rice over the nori. Arrange salmon, avocado, and cucumber over the rice. Cover the filling with the other piece of sushi seaweed.
- To roll the sushi, fold the bottom edge of the rice paper up over the filling, then fold the sides in towards the center. Roll the sushi tightly from the bottom up until it forms a cylinder shape. Coat the roll with some sesame seeds.Repeat with the remaining ingredients.
- Place some olive oil in a large skillet over medium heat until hot but not smoking. Fry the rolls till golden brown and crispy on all sides, about 1 minute for each side.
- Remove the rolls from the skillet and place them on a paper towel-lined plate to drain off any excess oil. Serve the rolls with soy sauce, wasabi, and pickled ginger on the side. Enjoy!
Crispy Rice Paper Sushi Rolls with Salmon