Crispy Rice Paper Sushi Rolls with Salmon
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!
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!