Description
These Air Fryer Salmon Rice Paper Wraps offer a delightful and crispy appetizer or light meal. Tender salmon cubes coated in a flavorful mix of mayo, soy sauce, sriracha, and sesame oil are wrapped in nori and delicate rice paper sheets, then air fried to a crisp golden finish. Served with a tangy, savory dipping sauce featuring garlic, ginger, and sesame seeds, these wraps are both easy to make and packed with Asian-inspired flavors.
Ingredients
Salmon Filling
- 1 Pound Salmon, cubed into tiny pieces
- 2 Tablespoons Kewpie Mayo
- 3 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Sriracha
- 1 Tablespoon Toasted Sesame Oil
- 3 Green Onions, sliced
- 1 Tablespoon Arrowroot Starch or Cornstarch
Wraps
- 8 Pieces Nori Seaweed Sheets
- 16 Rice Paper Wraps
Dipping Sauce
- 1/2 Cup Low Sodium Soy Sauce
- 2 Tablespoons Rice Wine Vinegar
- 2 Teaspoons Sesame Oil
- 2 Cloves Garlic, mashed
- 1 Tablespoon Ginger, grated or minced
- 2 Teaspoons Sriracha
- 1 Green Onion, thinly sliced
- 2 Teaspoons Sesame Seeds
Instructions
- Prepare the Sauce: In a small bowl, combine the soy sauce, rice wine vinegar, sesame oil, mashed garlic, grated ginger, sriracha, thinly sliced green onions, and sesame seeds. Whisk thoroughly until all ingredients are fully incorporated. Set this flavorful dipping sauce aside.
- Prepare the Salmon: Cube the salmon into small chunks and transfer them into a large mixing bowl. Add the kewpie mayo, low sodium soy sauce, toasted sesame oil, and sriracha to the salmon.
- Coat Salmon Well: Mix the salmon pieces with the sauces until they are well coated. Add the sliced green onions and arrowroot starch (or cornstarch) to the bowl, then stir again to evenly combine all ingredients. Set this mixture aside to marinate briefly.
- Line Up Wraps: Lay the dry rice paper wraps flat on your countertop or a large clean surface, arranging them so they are easy to access during assembly.
- Dampen the Wraps: Using a spray bottle filled with water, lightly mist the rice paper wraps until they become pliable but not soggy. Alternatively, you can dampen them by briefly passing each wrap over a damp cloth or under running water and setting them on a clean surface.
- Assemble the Wraps: Place one nori seaweed sheet in the center of each dampened rice paper wrap. Spoon 2 to 3 tablespoons of the prepared salmon mixture onto the nori.
- Fold the Wraps: Carefully fold each wrap to enclose the salmon filling securely, ensuring the wraps do not tear. For extra thickness and crispiness, consider double-wrapping each one by wrapping a second rice paper sheet around the filled wrap.
- Preheat Air Fryer: Set your air fryer to preheat at 400°F (204°C) for a few minutes to ensure it reaches the desired temperature before cooking the wraps.
- Cook the Wraps: Place the assembled wraps into the air fryer basket in a single layer, making sure they are not overcrowded. Air fry the wraps at 400°F for 10 minutes, then carefully flip each wrap over and continue cooking for an additional 5 minutes until golden brown and crispy.
- Serve, Dip, and Enjoy: Remove the cooked salmon rice paper wraps from the air fryer and transfer them to a serving plate. Serve immediately with the prepared dipping sauce on the side. Enjoy these crispy, flavorful wraps warm as a delicious appetizer or light meal.
Notes
- For easier handling, use a spray bottle to moisten rice paper wraps to avoid them becoming too soggy.
- Double wrapping with rice paper increases crunchiness and helps prevent tearing during cooking.
- Adjust the amount of sriracha in both the filling and dipping sauce to suit your preferred spice level.
- Ensure air fryer basket is not overcrowded to promote even cooking and maximum crispness.
- Arrowroot starch or cornstarch helps the salmon coating to crisp up nicely during air frying.
- Use fresh salmon for the best texture and flavor.
