Spicy Sushi Rice Paper Rolls
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Prep Time
40 Minutes
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Yield
12
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Difficulty Level
Easy
Ingredients
- 2 x 200g cans Safcol Premium Salmon Skinless and Boneless in Springwater, drained
- 1 tbsp hot chilli sauce of your choice
- 2 tbsp mayo
- 1 tbsp light soy sauce
- 12 rice paper sheets
- 2-3 nori sheets, cut into 10 rectangles (approx 4cm x 8cm)
- 1 cucumber, cut into thin matchsticks
- 1 carrot, cut into thin matchsticks
- 1 avocado, sliced
- 1 cup sushi rice
- Salt and pepper, to taste
Dipping Sauce
- 2 tbsp chilli oil (or preferred amount)
- 1 tbsp rice wine vinegar
- 1 pinch of caster sugar
Instructions
- Rinse and drain the sushi rice. In a pot, add 2 cups of water so the rice is covered, and cook on the stovetop for about 15-20 minutes (or cook to packet instructions or in a rice cooker). Allow to cool.
- In a bowl, mix the salmon, light soy, chilli sauce, and mayo together. Season to taste with salt and pepper and set aside.
- To assemble, in a shallow bowl, wet the rice paper in water for a moment then lay it on a clean surface.
- In the centre of the rice paper, layer the nori sheet then 1 tablespoon of sushi rice and 1 tbsp salmon mix, an avocado slice and veggies. Wrap the rice paper horizontally, then vertically and roll upwards to close, creating a rectangular-shaped roll.
- Repeat with the remaining rice papers, then cut in half to serve.
- In a small bowl, mix the dipping sauce ingredients together. Serve dipping sauce with the rolls.
| Servings: | 4 |
| Ready in: | 40 Minutes |
| Course: | Lunch, Finger Food, Snack, Lunchbox |
| Recipe Type: | Sandwiches & Wraps, Video Recipes |
| Ingredient: | Salmon |
Spicy Sushi Rice Paper Rolls
Spicy Sushi Rice Paper Rolls are a fantastic light lunch to make at home. What makes these rolls different is Justine wraps them in rice paper which makes this meal super easy to make, especially if you’re not that confident in wrapping sushi. They also make a nice canape or something for the lunchbox.
Spicy Sushi Rice Paper Rolls offer a vibrant and dynamic flavour profile that delights the senses. The base of sushi rice is perfectly seasoned with a balance of sweet and tangy notes from rice vinegar, sugar, and a hint of salt. This mild yet flavorful foundation is complemented by the fresh, crisp textures of vegetables like cucumber, carrot, and avocado, which add a refreshing crunch. The star of the show, however, is the spicy element, often delivered through a combination of sriracha or spicy mayo, which infuses each bite with a zesty heat. This spice is balanced by the umami-rich flavours of soy sauce and the aromatic, slightly peppery kick of fresh herbs like cilantro or mint. Encased in delicate, translucent rice paper, each roll is a harmonious blend of spicy, sweet, savoury, and fresh flavours, creating a delightful and satisfying culinary experience.
If you like salmon, be sure to check out our salmon recipes page for more inspiration!
Tips
Use sushi rice. It’s widely available and is a short-grain rice but be sure to wash it at least three times to remove most of the starch. Be sure to cook your rice with the lid on, and have some water on standby as it can be really sticky when handling the rice.
Did you know?
Nori, the edible seaweed used extensively in Japanese cuisine, particularly in sushi, has a rich history dating back centuries. Its origins can be traced to Japan, where it has been harvested from the coastal waters since at least the 8th century. Initially, nori was scraped from wooden pilings, cleaned, and pressed into sheets, a process similar to paper-making. Over time, the cultivation of nori evolved, with significant advancements during the Edo period (1603-1868) when the technique of using nets for farming nori was developed. This innovation allowed for more consistent and higher-quality production. Nori gained prominence as a staple in Japanese diets due to its nutritional benefits and versatility in culinary applications. Today, it remains an integral part of Japanese cuisine and has also gained popularity worldwide, especially in the form of sushi rolls.
