Spicy Mayo Salmon Springrolls
If you love fresh salmon poke and springrolls, this is for YOU.
What you’ll need:
Servings- 4
1lb sushi grade salmon
1 tsp ponzu sauce
2 tsp Japanese mayonnaise
1 tsp sriracha
1 tsp sesame oil
rice paper sheets
bowl of warm water
romaine lettuce
baby spinach
1 large cucumbers
2-3 carrots
seaweed snacks
2 large avocados
Instructions:
Prep vegetables
-RInse, pat dry, romaine lettuce, spinach, cucumbers, and carrots.
-Seperate romaine lettuce leaves
-Julienne cucumbers and carrots or cut into small thin slices
-Remove skin off avocado and dice into small bite sized cubes
-Set aside.
2 .Prep salmon
-Rinse and pat dry
-Cut salmon into small bite sized cubes and place into a mixing bowl
-Season with ponzu, Japanese mayo, sriracha, and ponzu . Mix well and set aside.
*If you don’t like raw salmon you can airfry salmon in one even layer at 370 for about 10 minutes.
3. Assemble springrolls
-Fill a medium sized bowl with warm water
-Take one rice pepper sheet and dip into water, gently rotating sheet quickly so entire sheet is damp. Dip for about 5 seconds and place on top of a flat surface.
(Rice paper should still be a little hard, but will soften as you assemble your roll)
-Add a romaine lettuce leaf on top, followed by spinach, carrots, and cucumbers
-Roll and tuck vegetables in and roll halfway
-Add a seaweed snack sheet , followed by fresh salmon right on top .
-Continue rolling until all contents are rolled and tucked.
(If making for a big group of people, make sure to cover with damp towel to prevent rolls from drying out)
-Serve right away with your favorite dipping sauce.. For this recipe I just mixed Japanese mayo and sriracha and garnished with green onions and it was delicious! I also have a springroll sauce recipe here!
