Crispy Rice Paper Sushi with Spicy Baked Salmon

Ingredients:

For the Spicy Baked Salmon:

• 2 salmon filets

• Salt and pepper, to taste

• 2 tablespoons Kewpie mayonnaise

• 2 tablespoons Sriracha (adjust to taste)

• 4 tablespoons panko breadcrumbs

• 2 scallions, minced

For the Crispy Rice Paper Sushi:

• 4 round rice paper wrappers

• 6-8 pieces of roasted seaweed snack (nori)

• 1/2 cup sticky rice (I used microwavable sticky rice)

• 1 ripe avocado, sliced

• Drizzle of Kewpie mayonnaise

• Drizzle of Sriracha

• Trader Joe’s Furikake seasoning or a combination of white and black sesame seeds

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Place salmon filets in a lightly greased baking dish and season with salt and pepper.

3. Drizzle tops of salmon with about 2 tablespoons each of Kewpie Mayonnaise and Sriracha.

4. Bake in preheated oven for 15-18 minutes.

5. Once salmon is baked, remove from oven and flip to remove the salmon skin.

6. With a fork, break up the salmon until it’s all shredded.

7. To the dish with the shredded salmon, add in panko. Mix well to combine then set aside to cool.

8. Remove the rice paper from their wrapper and begin dipping one side of the rice paper into a bowl of water, slowly turning it in a circle so all sides get wet. Continue for about 15 seconds until the rice paper is just pliable.

9. Lay one piece of rice paper on top of a damp cloth followed by another piece to the left of that, slightly overlapping the first piece. Continue with two more pieces of rice paper, each overlapping. Once finished, it’ll look like a square with round edges.

10. In the center of the rice paper square, place 3 nori sheets. On top of that, place about 1/4-1/3 cup sticky rice followed by 1/4-1/3 cup salmon, ensuring it’s evenly distributed across the center with room left on the edges for folding inward.

11. Top salmon evenly with slices of avocado, followed by a drizzle of Kewpie mayonnaise, Sriracha, and 3 more sheets of nori.

12. Starting with the side closest to you, begin folding the rice paper over the center followed by each side then rolling it away from you to close.

13. Place furikake in a shallow dish and coat each side of the rice paper with the mixture.

14. In a pan over medium heat, add the rolled rice paper. Sear on each side for about 2-3 mins until crispy and brown.

15. Enjoy your Spicy Baked Salmon wrapped in Crispy Rice Paper immediately with the dipping sauce of choice on the side.

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