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Firecracker Salmon Rolls
Youssef Hb

Firecracker Salmon Rolls

Quick and impressive Asian fusion rolls with spicy, sweet, and savory layers. Sushi-grade salmon pairs with creamy avocado, jalapeno, and fragrant jasmine rice, wrapped in rice paper and served with a tangy dipping sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Asian Fusion
Calories: 290
Ingredients Method Notes

Ingredients
  

  • Rice paper sheets (6)
  • Fresh salmon filet (sushi-grade, 1 lb)
  • Olive oil (4 tbsp)
  • Japanese seaweed spice blend (furikake) or sesame seeds (2 tbsp)
  • Jasmine rice (1 cup, cooked and chilled)
  • Avocado (1, thinly sliced)
  • Jalapeno (1, seeded if desired)
  • Japanese sweet and sour sauce or soy sauce (¼ cup)

Method
 

  1. Soak rice paper sheets in warm water until pliable.
  2. Heat 2 tbsp olive oil in a skillet; sauté salmon until just cooked through (2-3 minutes per side).
  3. Top cooked salmon with furikake or sesame seeds.
  4. Spread a thin layer of chilled jasmine rice on each soaked rice paper sheet, leaving a 1-inch border.
  5. Layer salmon slices, avocado, and jalapeno strips over rice.
  6. Roll tightly, tucking in edges. Slice rolls into 2-inch pieces.
  7. Serve with sweet and sour/soy sauce for dipping.

Notes

Prepare rice and vegetables ahead of time. Roll fresh just before serving. Customize heat level by adjusting or removing jalapeno seeds. Store unrolled ingredients airtight for up to 2 hours.