Salmon Salsa with Crispy Rice Paper Cups Recipe

ByAiden Wells
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Introduction

Salmon Salsa is a fresh and vibrant dish combining sushi-grade salmon with crisp vegetables and creamy avocado. Wrapped in crispy rice paper, it makes a light yet satisfying appetizer or snack. This recipe is perfect for those who love bold flavors with a hint of spice and citrus.

A white bowl holds a creamy mixed salad with three main layers of colorful ingredients: soft pink chunks of fish or seafood, green diced cucumber or avocado, and small bits of purple onion, all combined with a white creamy sauce and topped with fresh green cilantro leaves. A yellow slice of lemon rests on the side inside the bowl. A silver spoon is placed inside the bowl on the right. The bowl sits on a bright orange plate with floral patterns, all placed on a white marbled surface that partly shows white crispy chips or crackers around the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 6 oz sushi-grade salmon, cubed
  • 1 Serrano pepper, small chopped
  • 1 cucumber, small chopped
  • 1/4 red onion, small chopped
  • 1 avocado, cut into small cubes
  • Cilantro, to taste
  • 1.5 lemons
  • Seasoned salt, to taste
  • 3 tbsp Japanese mayonnaise
  • 6 rice paper sheets
  • Avocado oil, for frying

Instructions

  1. Step 1: In a bowl, combine the cubed salmon, Serrano pepper, cilantro, red onion, avocado, and cucumber. Mix gently to combine.
  2. Step 2: Add the juice of 1.5 lemons and the Japanese mayonnaise to the mixture. Season with seasoned salt to taste and stir well.
  3. Step 3: Heat avocado oil in a pan until it reaches about 350°F, or when the handle of a wooden spoon bubbles upon contact.
  4. Step 4: Fry each rice paper sheet individually in the hot oil until it puffs up, about 3 seconds. Remove and drain on paper towels.
  5. Step 5: Assemble your salmon salsa by spooning the mixture onto the crispy rice paper sheets. Serve immediately and enjoy!

Tips & Variations

  • Use sushi-grade salmon for the best flavor and safety when eating raw fish.
  • If you prefer less heat, reduce the amount of Serrano pepper or remove the seeds.
  • Swap Japanese mayo for a light yogurt-based dressing to reduce richness.
  • Add finely diced mango for a sweet contrast to the spice and citrus.

Storage

Assembled salmon salsa is best enjoyed fresh to maintain the crispiness of the rice paper. If needed, store the salmon mixture separately in an airtight container in the refrigerator for up to 1 day. Fry rice paper sheets just before serving to keep them crisp. Leftover salmon mix can be reheated gently or served cold as a salad topping.

How to Serve

A white bowl holds a mixed salmon salad with small cubes of pink salmon, light green cucumber, and bits of red onion, all coated in a creamy dressing. Fresh cilantro leaves are sprinkled on top, adding bright green color. A wedge of lemon with yellow skin rests inside the bowl on the right side. A silver spoon leans inside the bowl, its handle resting near the top edge. The bowl sits on a white plate with a bright orange rim decorated with dark red leaves and small flowers. Underneath the plate is a background of white marbled texture with some light pink shrimp crackers visible behind the bowl. Another lemon wedge rests on the plate’s edge near the bottom. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of salmon?

Yes, you can substitute salmon with other sushi-grade fish like tuna or yellowtail for a different flavor profile.

How can I tell when the oil is hot enough to fry the rice paper?

The oil is ready when it reaches about 350°F, or when bubbles form around the handle of a wooden spoon dipped into the oil.

Print
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Salmon Salsa with Crispy Rice Paper Cups Recipe

★★★★★

4.9 from 111 reviews
  • Author: Aiden
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

A fresh and vibrant Salmon Salsa recipe featuring sushi-grade salmon mixed with crisp vegetables and creamy avocado mayo, served with crispy, fried rice paper sheets for a delightful textural contrast. Perfect as an appetizer or light meal combining Asian-inspired flavors with bold, zesty notes.

Ingredients

Scale

Main Ingredients

  • 6 oz Salmon (sushi grade, cubed)
  • 1 Serrano chili (small chopped)
  • 1 Cucumber (small chopped)
  • 1/4 Red onion (small chopped)
  • 1 Avocado (cut into small cubes)
  • Cilantro (to taste)
  • 1.5 Lemons (juiced)
  • Seasoned salt (to taste)
  • 3 tbsp Japanese mayonnaise

For Frying

  • 6 Rice paper sheets
  • Avocado oil (for frying rice paper sheets)

Instructions

  1. Prepare the salsa mix: In a bowl, combine the cubed sushi-grade salmon, finely chopped Serrano chili, cilantro leaves, red onion, avocado cubes, and cucumber. Mix gently to evenly distribute all ingredients without mashing the avocado.
  2. Add lemon and mayo: Pour in the juice of 1.5 lemons and add 3 tablespoons of Japanese mayonnaise to the salmon mixture. Season with seasoned salt to taste, then carefully fold all ingredients together to achieve a creamy, flavorful salsa.
  3. Heat the oil: Pour avocado oil into a pan and heat it to approximately 350°F (175°C). To test readiness, dip the handle of a wooden spoon into the oil—bubbles should form around the handle.
  4. Fry the rice paper sheets: One by one, fry each rice paper sheet in the hot oil until it puffs up, about 3 seconds per sheet. Remove quickly and drain excess oil on paper towels to keep them crispy.
  5. Assemble and serve: Arrange the fried rice paper sheets on a serving plate and spoon the salmon salsa on top or serve alongside for dipping. Enjoy immediately to appreciate the contrast of crisp and creamy textures.

Notes

  • Use sushi-grade salmon to ensure freshness and safety since this dish uses raw fish.
  • Adjust the amount of Serrano chili based on your spice preference.
  • Fried rice paper sheets are best enjoyed immediately to maintain their crispness.
  • You can substitute Japanese mayonnaise with regular mayo but it may affect the flavor slightly.
  • Make sure the avocado oil is hot enough before frying to ensure the rice paper puffs correctly and doesn’t absorb too much oil.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian Fusion

Keywords: salmon salsa, sushi grade salmon, fried rice paper, avocado mayo, Asian appetizer, fresh salmon recipe, crispy rice paper, low carb appetizer

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