These little bites are perfect as a meal or as an appetizer. You can switch up the flavor to something like a wasabi soy or teriyaki marinade.
Time: 10 minutes prep, 30+ minutes marinating, 20 minutes cooking
1 slab of salmon (about 6oz)
3 rice paper wrappers
1/4 cup dry white rice (sushi, jasmine, or basmati)
2 green onions
Serve with: pickled ginger and Persian cucumber slices
1 tablespoon white miso paste
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon honey
1 tablespoon citrus juice (orange, grapefruit, or lemon)
1 tablespoon mayo
1 teaspoon sriracha
Mix the marinade ingredients together in a small bowl. Remove the salmon skin and then cut it into 6 pieces. Add the salmon into the marinade and stir to coat. Cover and sit in the fridge for 30 minutes.
Cook the rice according to package instructions and remove from heat when done so it can cool down a bit.
While the rice is cooking, add a drizzle of sesame oil to a skillet, turn it to medium heat. Add the salmon pieces and cook on each side for 2-3 minutes. Remove and let cool down. Turn the heat off and rinse off the pan.
Use sharp scissors to slowly and carefully cut your rice paper in halves. Consult the package instructions on how to best soak - typically I add a centimeter or two of room temp water to a dish and soak the rice papers 1 at a time for about 15 seconds, making sure both sides get wet. They won’t immediately soften, but they will while you’re adding fillings.
Soak one piece of rice paper, add about a tablespoon of rice to the center, top with a piece of salmon, a jalapeño slice, and two chunks of green onion. Fold each long side over and then fold the short sides in. Repeat until you’re out of rice paper and salmon.
Add a drizzle of sesame oil to your skillet and turn the heat to medium. Add in the little bites and cook about 3 minutes on each side until lightly crisped and golden.
While the salmon bites are getting crispy, mix the spicy mayo in a small bowl.
Once the salmon bites are done, serve with spicy mayo, Persian cucumber slices, and pickled ginger!
I usually find miso paste in the refrigerated Asian or vegan section - I know that’s where whole foods keeps it
If you don’t feel like making the miso glaze, you can switch it up and keep it easy with a store bought teriyaki or even just soy sauce, honey, rice vinegar and wasabi or sriracha.
Other things you can serve this with: fresh Thai basil or cilantro, soy sauce, wasabi, gyoza sauce. Make it fun!