Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season salmon fillet on one side with 1 tablespoon furikake, seam side down.
- Place salmon on the baking sheet and bake for 10-12 minutes until barely flaking.
- Meanwhile, soak one rice paper sheet at a time in warm filtered water for 10 seconds. Place it on a silicone mat.
- Spoon 3 tablespoons warm rice in the lower third of the rice paper, leaving a 2-inch border.
- Top with 2 avocado slices and 4 jalapeño rounds.
- Roll tightly using a sushi mat if needed. Repeat with remaining ingredients.
- Place rolls on a serving platter and squeeze fresh lime juice over them 30 seconds before serving.
Notes
Soothe rice paper skin dryness by using filtered water for soaking.
Ask your fishmonger for salmon labeled 'rolling grade'
Use a sushi mat to prevent the rice paper from crumbling.
For optimal texture, cook salmon to an internal temperature of 120°F.
Work quickly after soaking the rice paper—they stay pliable for about 20 seconds.
Ask your fishmonger for salmon labeled 'rolling grade'
Use a sushi mat to prevent the rice paper from crumbling.
For optimal texture, cook salmon to an internal temperature of 120°F.
Work quickly after soaking the rice paper—they stay pliable for about 20 seconds.