Description
Zesty salmon rolls with flaky texture, citrus-infused rice, and a kick of jalapeño. Quick to assemble and bursting with umami, these vibrant rolls are perfect for casual meals or special gatherings.
Ingredients
6 rice paper sheets
1 lb sushi-grade salmon, raw
4 tbsp olive oil
2 tbsp seaweed spice (furikake) or sesame seeds
1 cup cooked jasmine rice, cooled
1 avocado, sliced
1 jalapeño, seeded
¾ cup sweet and sour sauce or diluted soy sauce with rice vinegar
Instructions
Heat olive oil in a skillet over medium heat until shimmering
Sear salmon fillet, skin side down, 4-5 minutes per side
Crack salmon into bite-sized pieces and season with furikake
Soak rice paper in warm water for 10-15 seconds until pliable
Spread cooled rice in the center of each sheet, avoiding overloading
Layer avocado, jalapeño slices, and salmon on top
Fold sides inward, then roll tightly downward to form a log
Set on a tray and refrigerate for 5-10 minutes to firm
Notes
Freeze assembled rolls for up to 2 months; thaw before serving
Use cooked jasmine rice at room temperature for easier wrapping
Seeded jalapeños ensure a milder heat
Substitute furikake with sesame seeds for a simpler garnish
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Assembling
- Cuisine: Asian-Inspired Fusion
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg