In a small bowl, whisk together marinade ingredients until well combined. Set aside.
Add salmon to marinade and let soak for 5-10 minutes.
While your salmon sits in the marinade, make vegan sriracha mayo by combining vegan mayo and sriracha hot sauce in a small bowl. Mix until combined, adding more sriracha as needed until desired spice level is achieved.
Add salmon cubes to a medium sized pan over medium heat. Cover with lid and cook for 4 minutes, flip salmon cubes, cover, and cook for another 3 minutes or until salmon is cooked through
Remove from heat and let salmon cool for a couple of minutes.
Next, submerge spring roll wrapper in cold water for a few second to soften, shake off excess water and add to a plate or cutting board. In the center, top with ½ tsp sriracha mayo, avocado slice,1 slice jalapeño,1 teaspoon green onion, and a cube of salmon.
Carefully fold each side of the spring wrapper in, ensuring it seals around the salmon bite. Repeat process until all bites are made.
Serve Gluten Free Spicy-ish Salmon bites with Tamari Lite for dipping and extra sriracha mayo. Serve immediately.
* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.
In this recipe
Organic Tamari Lite 50% Less Sodium Soy Sauce – Gluten Free
Organic • Non-GMO • Gluten Free •
No High Fructose Corn Syrup