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Air Fryer Salmon Rice Paper Wraps

Name: Air Fryer Salmon Rice Paper Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 Pound Salmon (cubed into tiny pieces); 2 Tablespoons Kewpie Mayo; 3 Tablespoons Low Sodium Soy Sauce; 2 Tablespoons Sriracha; 2 Tablespoons Rice Vinegar; 1 Tablespoon Toasted Sesame Oil; 3 Green Onions (sliced); 1 Tablespoon Arrowroot Starch or Cornstarch; 8 Pieces Nori Seaweed Sheets; 16 Rice Paper Wraps; 1/2 Cup Low Sodium Soy Sauce; 2 Tablespoons Rice Wine Vinegar; 2 Teaspoons Sesame Oil; 2 Cloves Garlic (mashed); 1 Tablespoon Ginger (grated / minced); 2 Teaspoons Sriracha; 1 Green Onion (thinly sliced); 2 Teaspoons Sesame Seeds

By Nicole Modic ⎯

May 26, 2025

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These crispy Air Fryer Salmon Rice Paper Wraps are perfect for the days where you’re craving all of the flavors of sushi, but don’t want to spend the money on takeout (or, alternatively, need to make dinner in under 30 minutes!) These light and crispy rice paper wraps are filled with a creamy salmon filling and are paired with a sweet, salty, tangy dipping sauce that is so good, you’ll want to pour it onto everything. Plus, they’re oil-free and made in the air fryer, which gives them a better-for-you twist!

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Friends, when I shared my Crispy Chicken & Vegetable Rice Paper Wraps a few weeks back, I got two main pieces of feedback (aside from the fact that you LOVED the recipe): first, that you wanted an oil-free version of the recipe, and second, that you wanted one that used fish instead of chicken. And, if you’ve been to my blog before, then you probably know that when you ask for something, I listen, which means that I ran straight to my kitchen to prepare the perfect recipe for you. Hence, these Air Fryer Salmon Rice Paper Wraps were born.

Instead of being filled with chicken, these tender, sushi-inspired wraps are filled with chunks of tender salmon that are marinated in a few of my favorite ingredients: soy sauce, sesame oil, sriracha, green onions, and kewpie mayo. If you’ve never had kewpie mayo before, it is a Japanese-style mayo that is creamy, tangy, and totally different from traditional American mayo. Some of you may know that I am NOT a fan of traditional mayo, but I do happen to love kewpie mayo, so if you are a certified mayo-hater like I am, then I’m here to assure you to not skip the kewpie mayo in this recipe — it’s worth it!

Plus, in addition to the salmon filling being perfectly creamy and delicious, these wraps, by contrast, are super crispy. But instead of being pan-fried in oil, these wraps are made in the air fryer, which leaves them crispy, not soggy. Think of them like a healthier twist on the classic egg roll, but also gluten-free! I love that these wraps are a lighter option but still satisfy my taste buds in the same way. And, if you happen to be a mom to picky kids, then rest assured that my boys LOVE these Rice Paper Wraps too and regularly ask for them. It’s the perfect dish that the entire family will enjoy, and I can’t wait for you to make them!

A flat lay of ingredients on a tiled surface, including a plate with rice paper, diced salmon, sesame seeds, soy sauce, Sriracha, mayonnaise, green onions, ginger, seaweed, two garlic cloves, and small bowls of sauces. — To make these wraps, you’ll need salmon, kewpie mayo, soy sauce, sriracha, rice vinegar, toasted sesame oil, green onions, arrowroot starch or cornstarch, nori, rice paper wraps, garlic, ginger, and sesame seeds.

A bowl of diced raw salmon topped with mayonnaise, sliced green onions, and sriracha sits on a tiled surface, surrounded by small bowls of sauces, sesame seeds, and other ingredients. A spoon rests in the salmon mixture. — To make these wraps, you’ll need salmon, kewpie mayo, soy sauce, sriracha, rice vinegar, toasted sesame oil, green onions, arrowroot starch or cornstarch, nori, rice paper wraps, garlic, ginger, and sesame seeds.

What You Need to Make These Sushi-Inspired Wraps

Salmon: Of course, these wouldn’t be Salmon Rice Paper Wraps without the salmon. You’ll need cubed, fresh salmon to make these wraps, and here’s a pro-tip: if you don’t want to cube the salmon yourself, you can ask your grocery store butcher to do this for you!
Kewpie Mayo: Kewpie mayo is a Japanese mayo that is made exclusively from egg yolks and vinegar, giving it a fattier flavor. However, you can also use traditional mayo, or if you want to take this recipe up a notch, use my homemade mayo for the best flavor!
Soy Sauce: While I recommend using low sodium soy sauce, you can also opt to use coconut aminos, if you want to keep this recipe gluten-free. Either one works well! You’ll need soy sauce for both the salmon and the dipping sauce.
Sriracha: Sriracha adds the perfect kick to the sauce, giving it some heat without making it too spicy!
Rice Vinegar: A touch of rice vinegar adds the perfect balance of flavor to the salmon and sauce.
Toasted Sesame Oil: A touch of rice vinegar adds the perfect balance of flavor to the sauce.
Green Onions: No sushi-inspired recipe would be complete without sliced green onions, which means that they are absolutely essential in this recipe. Don’t skip them!
Arrowroot Starch or Cornstarch: A little arrowroot starch or cornstarch helps the salmon crisp up perfectly in the air fryer. I recommend just using what you already have!
Nori: Nori adds the perfect flavor and crunch to these wraps, plus packs it full of vitamins. It’s the best!
Rice Paper Wraps: Of course, you’ll need rice paper wraps in order to make this recipe. If you want the wrappers extra thick and crunchy, be sure to double up on them — this will also make the wraps more durable, so that they don’t break and expose all of the delicious salmon filling.
Garlic: Fresh garlic adds the best flavor to the sauce. Don’t skip it!
Ginger: I recommend using fresh grated or minced ginger, but ground ginger is an okay substitute.
Sesame Seeds: Sesame seeds may be small, but they’re packed with Omega-3’s and add a subtle crunch to the sauce!

Assemble the rice paper wraps: dampen the rice paper using a spray bottle (or your preferred method, then add a nori sheet to the center. Add a scoop of salmon on top, then carefully fold them.

How to Make These Easy 30 Minute Rice Paper Wraps

To make these rice paper wraps, start by preparing the sauce. Add all of the sauce ingredients (the soy sauce, rice wine vinegar, sesame oil, mashed garlic, ginger, sriracha, green onions, and sesame seeds) to a small bowl. Whisk them until they’re fully combined, then set the sauce aside.

Next, prepare the salmon. Cube the salmon into chunks and add them to a large bowl alongside the mayo, soy sauce, sesame oil, and sriracha. Mix to coat the salmon well, then add in the sliced green onions and the arrowroot starch or cornstarch. Mix to fully combine and set it aside. Next, line the dry rice paper wraps out on a countertop.

Use a spray bottle full of water to dampen the rice paper wraps, or dampen them according to your preferred method — see video for the spray bottle trick! Then, assemble the wraps. Add once piece of nori to the center of each dampened wrap, followed by 2-3 tablespoons of the salmon mixture.

A hand whisks a bowl of soy sauce mixture with sesame seeds and chopped scallions. Nearby are a bowl of white sesame seeds, sliced green onions, minced ginger, and a red sauce. — Prepare the sauce by whisking together the sauce ingredients (the soy sauce, rice wine vinegar, sesame oil, mashed garlic, ginger, sriracha, green onions, and sesame seeds) in a small bowl.

Eight neatly wrapped spring rolls are arranged in two rows on a metal wire rack. Surrounding the rack are small bowls with ingredients, a yellow towel, and part of a dish in the corner. — Prepare the sauce by whisking together the sauce ingredients (the soy sauce, rice wine vinegar, sesame oil, mashed garlic, ginger, sriracha, green onions, and sesame seeds) in a small bowl.

Gently fold each wrap so that they don’t tear. I like to double-wrap each one, so that they are extra thick and crunchy, but this is optional. Then, preheat your air fryer to 400 F and transfer the wraps in to the air fryer basket.

Allow them to cook for 10 minutes. Then, flip them over and allow them to cook for an additional five minutes on the other side. Once they’re done, remove them from the air fryer and transfer them to a plate. Serve the Salmon Rice Paper Wraps with a side of the dipping sauce, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim

Dairy Free/gluten-free/Nut Free