Have you tried my Crispy Salmon Seaweed Rolls? For the crispy coating, instead of making a batter from scratch, we’ll be using rice paper! I’d like to also show you a few tips, so the pan-frying oil wouldn’t splatter as much. This is intensively crispy, juicy, and tasty!
Recipe
Serving: 12 salmon seaweed rolls
Prep time: 30 minutes
Cook time: 15 minutes
For the salmon seaweed rolls:
½ pound salmon, sliced into ¼ inch thick and 4 inches long
12 pieces asparagus, cut into 4 inches long, removed stems
12 sheets roasted seaweed (temaki nori)
12 pieces rice paper
½ cup water
6 tablespoons avocado oil, or other cooking oil
1/8 teaspoon salt
For the teriyaki dipping sauce:
1 cup water
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons sugar
1 teaspoon ginger, minced
1 tablespoon cornstarch
3 tablespoon water
1 tablespoon roasted sesame
Instructions
To assemble:
- Place the rice paper on a working surface. Lightly brush the water on both sides of the rice paper, until softened and not overly wet. (This is an important cooking tip: the oil will splatter a lot when the rice paper has too much moisture on it, so we want to avoid that.)
- Add the roasted seaweed in the center. Place the salmon and asparagus in the bottom corner. Roll it up halfway, fold the sides toward the center, and roll it up all the way. Repeat with the rest.
To make the dipping sauce:
- In a pot over medium heat, add the water, soy sauce, mirin, sake (or opt-out the mirin and sake if you can’t consume alcohol), sugar, and ginger. Bring it to a simmer, pour in the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water), and stir until thickened. Lastly, add the roasted sesame seeds, mix well, and set aside.
To pan-fry the salmon seaweed rolls and serve:
- In a pan over medium heat, pour in the avocado oil, and sprinkle with the salt. (Here’s another cooking tip: Salt will season the rolls, and it will also help to absorb some moisture, so the oil won’t splatter as much. You can also use flour for this.)
- Transfer the salmon seaweed rolls to the pan. Pan-fry until crispy on every side, about 5 minutes. Remove and do the same with the rest.
- Serve with the teriyaki dipping sauce!
