Description
These Air Fryer Salmon Rice Paper Wraps combine tender, spicy salmon with crisp rice paper and nori for a deliciously crunchy appetizer or snack. Brushed with a flavorful homemade dipping sauce made from soy, sesame, garlic, and ginger, these wraps are quick to prepare and perfect for a health-conscious yet indulgent treat. Ready in just 30 minutes, they’re ideal for busy weeknights or party gatherings.
Ingredients
Salmon Mixture
- 1 Pound Salmon, cubed into tiny pieces
- 2 Tablespoons Kewpie Mayo
- 3 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Sriracha
- 1 Tablespoon Toasted Sesame Oil
- 3 Green Onions, sliced
- 1 Tablespoon Arrowroot Starch or Cornstarch
Wraps
- 8 Pieces Nori Seaweed Sheets
- 16 Rice Paper Wraps
Dipping Sauce
- 1/2 Cup Low Sodium Soy Sauce
- 2 Tablespoons Rice Wine Vinegar
- 2 Teaspoons Sesame Oil
- 2 Cloves Garlic, mashed
- 1 Tablespoon Ginger, grated or minced
- 2 Teaspoons Sriracha
- 1 Green Onion, thinly sliced
- 2 Teaspoons Sesame Seeds
Instructions
- Prepare the Sauce: In a small bowl, combine the soy sauce, rice wine vinegar, sesame oil, mashed garlic, grated ginger, sriracha, sliced green onion, and sesame seeds. Whisk thoroughly until well blended, then set aside for serving.
- Prepare the Salmon: Cube the salmon into small chunks and place them in a large bowl. Add the Kewpie mayo, soy sauce, toasted sesame oil, and sriracha, mixing well to coat the salmon evenly.
- Add Green Onions and Starch: Stir in the sliced green onions and the arrowroot starch or cornstarch until fully combined. This mixture will help bind the salmon and provide a nice texture.
- Line Up Rice Paper Wraps: Lay out the dry rice paper wraps flat on a clean countertop or work surface, ready to be dampened.
- Dampen the Wraps: Using a spray bottle filled with water, lightly spray the rice paper wraps to make them pliable. Alternatively, wet them lightly using your preferred method but be careful not to oversaturate.
- Assemble the Wraps: Place one sheet of nori seaweed in the center of each dampened rice paper wrap. Spoon 2 to 3 tablespoons of the salmon mixture on top of the nori, arranging it evenly.
- Fold the Wraps: Carefully fold the edges of each wrap to enclose the filling without tearing the delicate rice paper. Optionally, double-wrap each one for extra thickness and crunch.
- Preheat the Air Fryer: Set your air fryer to 400°F (204°C) and allow it to preheat fully before cooking the wraps.
- Cook the Wraps: Place the assembled wraps in the air fryer basket, spacing them evenly. Cook for 10 minutes, then carefully flip each wrap and cook for an additional 5 minutes to ensure an even, crispy texture on both sides.
- Serve: Remove the wraps from the air fryer and transfer to a serving plate. Accompany with the prepared dipping sauce and enjoy immediately while hot and crispy.
Notes
- You can substitute arrowroot starch with cornstarch if preferred; both help create a better texture for the salmon filling.
- Dampening the rice paper gently is key to preventing tears when folding.
- Double-wrapping the rice paper wraps is optional but adds extra crunch and sturdiness.
- Adjust the amount of sriracha to control the spiciness of both the filling and dipping sauce.
- Make sure to preheat the air fryer to ensure the wraps crisp up quickly and evenly.
