Name: Spicy Baked Salmon wrapped in Crispy Rice Paper
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 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); 1 ripe avocado (sliced); 14 round rice paper wrappers; 6 pieces Roasted seaweed snack ((nori)); 1/4 cup Vegetable oil (for frying); 1/2 cup sticky rice (I used microwavable sticky rice); 4 tablespoons sesame seeds; 2 tablespoons soy sauce; 1/2 tablespoon rice vinegar; 1 teaspoon sesame oil; 1/2 tablespoon scallions (thinly sliced); Pinch of sugar

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Crispy on the outside, tender and spicy on the inside — these Spicy Baked Salmon Rice Paper wraps are an irresistible fusion of crunchy texture and bold flavors, perfect for an impressive appetizer or light meal!

Spicy Baked Salmon wrapped in Crispy Rice Paper

Taylor Jackzen

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Prep Time 30

Cook Time 25

Total Time 55

Course Appetizer, Main Course, Snack

Servings 6

Ingredients

For the 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 Assembling

1 ripe avocado sliced
14 round rice paper wrappers
6 pieces Roasted seaweed snack (nori)
1/4 cup Vegetable oil for frying
1/2 cup sticky rice I used microwavable sticky rice
4 tablespoons sesame seeds

For Dipping Sauce

2 tablespoons soy sauce
1/2 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 tablespoon scallions thinly sliced
Pinch of sugar

Instructions

Preheat oven to 400 degrees Fahrenheit.
Place salmon filets in a lightly greased baking dish and season with salt and pepper.
Drizzle tops of salmon with about 2 tablespoons each of Kewpie Mayonnaise and Sriracha.
Bake in preheated oven for 15-18 minutes.
Once salmon is baked, remove from oven and flip to remove the salmon skin.
With a fork, break up the salmon until it’s all shredded.
To the dish with the shredded salmon, add in panko and scallions. Mix well to combine then set aside to cool.
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.
Lay rice paper on top of a damp cloth then place 1 nori sheet in the center followed by about 2 tablespoons of rice, 3 tablespoons of salmon, a slice of avocado, topping it with another nori sheet.
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.
Rehydrate another piece of rice paper then place the already wrapped piece in the middle of the new piece and wrap again – this will help it from splitting while frying.
Place sesame seeds in a shallow dish and coat each side of the rice paper with the sesame seeds.
Heat oil in a pan, over medium heat. Once hot, add your wrapped bites – you may need to work in batches. Fry on each side for about 2-3 mins until crispy and brown.
To make the dipping sauce, combine all ingredients in a small dish and mix well to combine.
Enjoy your Spicy Baked Salmon wrapped in Crispy Rice Paper immediately with the dipping sauce on the side.