Crispy Salmon Rice Paper Bites

Name: Crispy Salmon Rice Paper Bites
Cuisine: American, Asian
Ingredients: 6-8 rice paper sheets ((I used 22 cm or 8.5 inch size)); 1/2 riped avocado (sliced into 1/4 inch pieces lengthwise); 1 Korean chili pepper, thinly sliced ((you can also use jalapeno pepper)); 3 tbsp avocado oil ((or other neutral flavored oil with high smoke point, like canola or grapeseed oil)); 1 6 oz can Kirkland Wild Caught Alaskan Pink Salmon; 3 tbsp kewpie mayo; 1 tbsp sriracha mayo ((use 2 tbsp if you have a higher threshold for spice)); 1 tbsp masago ((or capelin fish eggs, available in the seafood section at most Asian supermarkets)); 1/2 green onion stalk (thinly sliced); 2 tbsp soy sauce; 1 tbsp rice wine vinegar; 2 tsp green onion (thinly sliced); 1/2 tsp sesame seeds; A pinch of gochugaru (Korean red pepper flakes) (optional)

7 steps

Updated at: Tue, 19 Nov 2024 18:32:10 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories1304.6 kcal (65%)

Total Fat99.9 g (143%)

Carbs47.4 g (18%)

Sugars4.5 g (5%)

Protein48.8 g (98%)

Sodium3168.4 mg (158%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

6rice paper sheets

I used 22 cm or 8.5 inch size

0.5avocado

riped, sliced into 1/4 inch pieces lengthwise

1Korean chili pepper

thinly sliced, you can also use jalapeno pepper

3 Tbspavocado oil

or other neutral flavored oil with high smoke point, like canola or grapeseed oil

1 x 6 ozcan Pink Salmon

Wild Caught, Alaskan

3 Tbspkewpie mayo

1 Tbspsriracha mayo

use 2 tbsp if you have a higher threshold for spice

1 Tbspmasago

or capelin fish eggs, available in the seafood section at most Asian supermarkets

0.5 stalkgreen onion

thinly sliced

2 Tbspsoy sauce

1 Tbsprice wine vinegar

2 tspgreen onion

thinly sliced

½ tspsesame seeds

gochugaru

Korean red pepper flakes, optional

Instructions

Step 1

In a small bowl, mix together the ingredients for the salmon mixture and set aside. Slice your avocado and pepper and set aside.

Step 2

Combine ingredients for the dipping sauce in a small sauce bowl and set aside.

Step 3

Take a sheet of rice paper and dip in cold water for just 1 to 2 seconds on each side. Do not submerge the entire sheet or dip in water for too long as the rice paper will become too soft.

Step 4

To assemble your dumpings:a. Lay your wet rice paper on a flat, clean surface.b. Place a slice of pepper in the center of the rice paper. c. Place a slice of avocado over the pepper.d. Add 1.5 tbsp of the salmon mixture on top of the avocado.e. Bring the bottom of the rice paper up over the filling, then bring the left side over the filling. Do the same with the right side. Lastly, start folding upwards until all the rice paper has been folded into a compact square. (Don’t worry if the shape is not perfect. As long as the filling is contained within the rice paper it will come out fine).f. Continue to do the same with the remaining ingredients and place the completed dumplings in a single layer on a plate. You can rub some oil onto the surface of the plate so the dumplings do not stick to it.

Step 5

Add oil to a large pan and heat over medium low heat. Once your oil is hot, gently place your dumplings in the oil. Do not overcrowd the pan and leave at least 1 inch of spacing between each dumpling so the dumplings do not get soggy.

Step 6

The rice paper will start to puff up and will be ready to flip once golden (about 2 to 3 minutes on each side).

Step 7

Serve immediately on a platter with the dipping sauce. Garnish the dumplings with more sliced green onions and sesame seeds (*optional).

View on Costco Kitchen

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