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!
Equipment
- Air Fryer an air fryer is one of my most-used kitchen gadgets and is essential for making these crispy rice paper wraps!
Ingredients
For the Rice Paper Wraps:
- 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
For the Dipping Sauce:
- ½ 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
Instructions
- 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.
- 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!
Calories: 308kcal | Carbohydrates: 5g | Protein: 27g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 1902mg | Potassium: 782mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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