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!