These salmon rice chips are a quick and easy snack that everyone will love!
Ingredients for the salmon
The sauce for the salmon is very simple and uses just a few ingredients. The measurements are simply a guideline, so feel free to adjust to suit your taste. I usually like to add a small amount at a time, taste it and then adjust from there.
- masago
- kewpie mayo
- thai sweet chili sauce
- sriracha
- sesame oil / sesame seeds
Perfect Rice Paper Chips
- Cut your rice paper into triangles and add to the hot oil
- The oil should be hot enough so that the rice paper crisps up within seconds. If the temperature is too low, then it’ll absorb too much oil.
- Once done, pick it up and really shake out that excess oil. I only fry one rice paper at a time since these cook so quickly.
- Add the salmon on top, but make sure to eat right away so it doesn’t get soggy.
Where to purchase sashimi grade salmon?
I buy my sashimi grade salmon from the Korean grocery store. It should say specifically “sashimi grade salmon” which is how you know it’s meant to eat raw. Or, it’ll have wasabi & soy sauce packets inside. The Japanese market is another great option for fresh raw fish.
Salmon Rice Paper Chips
Ingredients
Scale
- 1 rice paper sheet
- ½ lb sashimi grade salmon
- 2 tbsp masago
- 2 tbsp kewpie mayo
- 2 tsp thai sweet chili sauce (or a pinch of sugar)
- 2 tsp sriracha (or to taste)
- ½ tsp sesame oil
- 2 tsp sesame seeds
- frying oil
- scallions
Instructions
- Cut the salmon into small bite-sized pieces. Transfer to a bowl and add the masago, kewpie mayo, thai sweet chili sauce, sriracha, sesame seeds and sesame oil. Mix well and taste test – adjust seasonings to your taste then set it aside in the fridge.
- Pour a thin layer of oil in a pan and heat on medium-high. Then cut a rice paper sheet into small chip-sized pieces and keep in mind it’ll expand as it cooks. You can test the oil by dropping a small piece of rice paper in the oil – it should crisp up within a few seconds. Drop just one rice paper in the oil at a time then remove and vigorously shake out the excess oil (this is to prevent oily chips).
- Add a spoonful of salmon onto each chip, garnish with scallions and enjoy immediately!
