OccasionQuick & Easy, Entertaining
- Canola oil or vegetable oil, for frying
- 10 (6-inch) sheets of rice paper, quartered
- 1 lb sushi-grade or sashimi-grade farmed salmon, cut into 1/2-inch cubes
- 1 tbsp Japanese mayonnaise, or regular mayonnaise
- 1 tbsp San-J Citrus Tamari Splash, plus more for serving
- 2 green onions, thinly sliced, plus more for garnish
- 2 tsps sriracha
- 2 Persian cucumbers, or mini seedless cucumbers, cut into 1/8-inch cubes
- 2 tsps black sesame seeds
- Heat large saucepan over medium-high heat and fill halfway with oil. Heat oil to 350°F. Cut rice paper sheets with scissors into quarters. Working in batches, fry rice paper until puffed and crisp, about 2-4 seconds. Transfer to paper towel lined plate to let drain. Repeat with remaining rice paper sheets.
- Place salmon, mayonnaise, San-J Citrus Tamari Splash, green onions and sriracha in large bowl and gently toss to coat.
- Top each rice paper with salmon mixture. Garnish with cucumber and black sesame seeds. Drizzle with San-J Citrus Tamari Splash and serve.
- Tip: Sushi-grade or sashimi-grade salmon is flash-frozen and held at least -4°F or lower for at least 15 hours, or flash-frozen at -35°F for 15 hours. Sushi-grade or sashimi-grade salmon can usually be found at your local fish market. Feel free to substitute sushi-grade salmon for sushi-grade tuna!