Japanese
Cut side of rice paper sushi rolls.

These rice paper sushi rolls are filled with sweet and savory salmon, avocado, and carrots. They are wrapped in chewy rice paper and pan-fried to perfection! Enjoy this fun dish as a meal or snack.

Crispy sushi rolls covered in rice paper on a plate.
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Rice paper sushi rolls are sure to satisfy your sushi cravings. They are easy, fun to make, delicious, and super comforting. They are also a great alternative when you don't feel like rolling with bamboo mats and large sheets of nori!

All you need to do is soak the rice paper sheets in water and wrap the fillings in rice. You can eat them as is or pan fry them to make the outside crispy, which I 200% recommend.

You can experiment with fillings by substituting proteins or using whatever vegetables you have on hand.

What is rice paper?

Rice paper is a thin, film-like wrapper that is often used in Vietnamese cuisine for summer rolls. It is made from rice, which makes it naturally gluten-free. When wet, it develops a chewy, bouncy texture.

When working with rice paper, always make sure to wet one sheet at a time. If they are left wet for too long, they become more prone to tearing.

Cut side of rice paper sushi rolls.Cut side of rice paper sushi rolls.

Ingredients for this recipe

For the salmon filling:

  • Olive oil
  • Salmon – I use pink salmon fillet. Anything boneless and skinless will do.
  • Tamari are willow
  • Sake (rice wine) – Or dry white wine.
  • Sugar

For the sushi rolls:

  • Rice paper – I use the most standard 22cm size.
  • Japanese cooked rice
  • Me neither
  • Carrot – Cut into matchsticks.
  • Avocado – Sliced ​​thinly.
  • Toasted sesame seeds – Mix of black and white or single color.
  • Olive oil – For pan frying.

To be served with:

  • Thinly sliced ​​spring onions
  • Tamari are willow

How to make rice paper sushi rolls

1. Prepare the nori seaweed. Cut the nori seaweed into 6 pieces per sheet, for a total of 12 pieces.

2. Prepare the salmon filling. Cook the salmon on both sides. Break the salmon into very small pieces and season with tamari, sake and sugar.

3. Prepare the rice paper. Fill a large dish with water and soak a sheet of rice paper for about 15 seconds. Place the wet rice paper on a cutting board.

4. Arrange the fillings on top of each other. Place a piece of nori in the center horizontally. Then spread the rice over the nori, followed by cooked salmon, avocado slices, carrots and another nori on top.

5. Wrap. Gently lift the bottom of the rice paper toward the center and fold the sides in as well. Roll up to the top to seal. Repeat with the remaining ingredients.

6. Sprinkle with sesame seeds. Spread the sesame on a large plate and roll the rice paper sushi rolls in the sesame.

7. Brown in a pan. Heat the olive oil in a pan and cook the rice paper rolls for a few minutes or until golden and crispy.

8. Serve. Sprinkle the spring onions and serve with tamari soy sauce on the side.

*For detailed instructions, see the recipe below.

Frequent questions

What other proteins can I use?

Shrimp, tofu, chicken, smoked salmon, ground pork… Anything goes for this recipe. I suggest keeping the volume to about ⅔ cup and you can season it the same way it is in the recipe. However, you may want to avoid using sashimi grade fish because it will be half cooked by the end.

How to store rice paper sushi rolls?

Rice paper sushi rolls are best eaten fresh, but you can cover them tightly and refrigerate them for up to a day. Cook them on the stove to crisp them up again, or in the microwave to soften the rice a little.

I can't fit all the fillings in. What can I do?

Try to use less of everything for the first few pieces. Once you get the hang of it, you'll be able to wrap the whole lot!

Recipe

The cut side of a rice paper sushi roll.The cut side of a rice paper sushi roll.

These rice paper sushi rolls are filled with sweet and savory salmon, avocado, and carrots. They are wrapped in chewy rice paper and pan-fried to perfection! Enjoy this fun dish as a meal or snack.

Preparation time 10 minutes

Time to cook 15 minutes

Total time 25 minutes

Course Appetizer, Main Course

Kitchen Japanese, Vietnamese

Portions 6 rolls

Calories 284 kilocalorie

ingredients

For the salmon filling

  • 1 table spoon olive oil
  • 6 ounces salmon I use pink salmon fillet
  • 1 table spoon soy willow tamari
  • 1 table spoon sake (rice wine) or dry white wine
  • 2 teaspoons sugar

For the sushi rolls

  • 6 sheets rice paper
  • cup cooked japanese rice
  • 2 sheets me neither
  • ½ carrot cut into matchsticks
  • 1 medium avocado thinly sliced
  • cup toasted sesame seeds mix of black and white, or single color
  • 2 spoons olive oil for frying in a pan

To serve with

  • Thinly sliced ​​spring onions
  • Tamari are willow by immersion

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Instructions

  • Cut the nori seaweed into 6 pieces per sheet, for a total of 12 pieces.

  • Heat 1 tablespoon of olive oil in a pan and cook the salmon on both sides.

  • Using a spatula, break the salmon into very small pieces. Season with tamari, sake, sugar and cook until the liquid has completely evaporated.

  • Fill a large dish with water and immerse a sheet of rice paper for 10-15 seconds. Place the wet rice paper on a cutting board and place a piece of nori in the center, horizontally.

  • Spread about 2 tablespoons of rice on the nori, followed by 1 heaping tablespoon of cooked salmon, 2-3 slices of avocado, carrots and another layer of nori on top.

  • Gently lift the bottom of the rice paper toward the center and fold the sides in as well. Roll up to the top to seal. Repeat with the remaining ingredients.

  • Spread the sesame on a large plate and roll the rice paper rolls over the sesame.

  • Heat 2 tablespoons of olive oil in a pan and cook the rice paper rolls for a few minutes or until golden and crispy.

  • Sprinkle the spring onions and serve with tamari soy sauce on the side.

Notes

Be sure to wet the rice paper one sheet at a time to prevent it from sticking.

Nutrition

Serving: 1rollCalories: 284kilocalorieCarbohydrates: 28GProtein: 11GFat: 15GSaturated fats: 2GPolyunsaturated fats: 4GMonounsaturated fat: 8GCholesterol: 17mgSodium: 262mgPotassium: 391mgFiber: 4GSugar: 2GVitamin A: 957IUC vitamin: 4mgSoccer: 98mgIron: 3mg

The nutritional information on this website is an estimate only and is provided for your convenience and convenience only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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