Description

This Spicy Salmon Wontons recipe combines crispy baked wonton cups filled with a flavorful mix of sushi-grade salmon, Japanese mayo, and sriracha, topped with fresh cucumber, avocado, serrano slices, and a rich homemade eel sauce. Perfect as an elegant appetizer or light snack, these wontons offer a delightful blend of spicy, creamy, and tangy flavors with a satisfying crunch.

Ingredients

Scale

Wonton Cups

12 wonton wrappers
Avocado oil, for spraying

Spicy Salmon Filling

8–10 oz sushi grade salmon, finely chopped
2 tbsp Japanese mayo
2 tbsp sriracha (adjust to taste)
1 tsp sesame oil
2 scallions, chopped
1/4 tsp cane sugar
1 tsp tamari or soy sauce

Toppings

1 cucumber, sliced
1 avocado, sliced
1 serrano pepper, sliced
Scallion ribbons, for garnish
Sesame seeds, for garnish

Eel Sauce

1/4 cup soy sauce or tamari
1/4 cup mirin
1/4 cup cane sugar

Instructions

Prepare the Wonton Cups: Preheat the oven to 350°F (175°C). Spray a muffin tin with avocado oil. Place a wonton wrapper into each muffin cup, pressing down to form a cup shape. Lightly spray or brush each wonton wrapper with more avocado oil. Bake for 13-15 minutes until the wonton cups are golden and crispy. Remove and let cool.
Make the Eel Sauce: In a small saucepan, combine soy sauce or tamari, mirin, and cane sugar. Bring to a simmer over medium heat. Let it gently simmer until the sauce thickens enough to coat the back of a spoon, approximately 5 minutes. Remove from heat and chill in the refrigerator until ready to use.
Prepare the Spicy Salmon Filling: Finely chop the sushi-grade salmon and place it in a mixing bowl. Add Japanese mayo, sriracha, sesame oil, cane sugar, tamari or soy sauce, and chopped scallions. Mix thoroughly until all ingredients are well combined and evenly incorporated.
Assemble the Wontons: Into each baked wonton cup, layer a few slices of cucumber and avocado. Spoon the spicy salmon mixture generously into each cup. Drizzle with the chilled eel sauce. Top with serrano slices, scallion ribbons, and sprinkle sesame seeds for garnish.

Notes

Use sushi-grade salmon to ensure freshness and safety when eating raw.
Adjust sriracha quantity based on your desired spice level.
For a gluten-free version, ensure wonton wrappers and tamari/soy sauce are gluten-free.
The baked wonton cups can be prepared in advance and stored in an airtight container to maintain their crispiness.
Chill the eel sauce before assembling to enhance its flavor and texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: Japanese Fusion

Keywords: spicy salmon wontons, baked wonton cups, sushi salmon appetizer, eel sauce recipe, Asian fusion appetizer