If you have a sushi-obsessed kid, then these crispy salmon rice paper bites need to be a repeat lunch. The tasty soy dipping sauce is pretty great, but our fave part might be that little sous chefs can lend a helping hand with lunch.
Ingredients for Crispy Salmon Rice Paper Bites
12 ounces (340 g) boneless, skinless salmon
1 tablespoon avocado oil
Kosher salt and black pepper
6 to 10 pieces rice paper
1 bunch green onions, cut into 1- to 2-inch (2.5 to 5 cm) pieces
Soy Dipping Sauce,for serving
Ingredients for Soy Dipping Sauce
¼ cup (60 ml) soy sauce
2 tablespoons sesame oil
1 tablespoon white vinegar
1 tablespoon sugar or honey
1 ½ teaspoons gochugaru (Korean red pepper flakes), optional for a little spice
1 teaspoon sesame seeds
1 pinch chopped fresh cilantro
Directions for Crispy Salmon Rice Paper Bites
- Pat dry your salmon and cut into bite-size (about 1-inch/2.5 cm) pieces.
- In a medium nonstick pan over medium heat, preheat the oil.
- Season both sides of your salmon with salt and pepper and then add to the pan, searing on each side for 3 to 4 minutes.
- Lightly dunk a piece of rice paper in a bowl of cold water until pliable and start assembling your wraps. Add a piece of salmon in the middle and top it with two to three pieces of green onion.
- Then start carefully wrapping! Fold in the bottom and then the sides, and then roll the salmon upward. Repeat the process with remaining pieces of salmon.
- To the same pan with oil from the salmon, add the salmon bites. Cook over medium heat until golden brown and crispy, about 1 minute on each side.
- Remove from the heat and serve with soy dipping sauce
Directions for Soy Dipping Sauce
- In a small bowl, combine the soy sauce, sesame oil, vinegar, sugar, gochugaru (if using), sesame seeds, and cilantro. Mix well
Excerpted from Let's Make Some Lunch: Recipes Made with Love for Everyone: A Cookbook by Sulhee Jessica Woo. Copyright © 2024 by Sulhee Jessica Woo. Published by DK. Reproduced by arrangement with the Publisher. All rights reserved.
