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- 200g fresh salmon fillet, skin removed - 1/4 cup teriyaki sauce - 8 rice paper wrappers - 1 cup cooked jasmine rice, cooled - 1 medium cucumber, julienned - 1 large carrot, julienned - 1 avocado, sliced - Fresh cilantro or mint leaves - Sesame seeds for garnish To make Teriyaki Salmon Rice Paper Rolls, you need fresh salmon. This will give you the best taste and texture. Teriyaki sauce adds a sweet and savory flavor that pairs well with the salmon. Rice paper wrappers hold everything together and are fun to eat. Next, you need some additional ingredients. Cooked jasmine rice acts as a filling base. Cucumber and carrot add crunch and freshness. Sliced avocado brings creaminess to each bite. Fresh herbs like cilantro or mint add a burst of flavor. Finally, sesame seeds sprinkle on top for a nice touch. When you gather these ingredients, you set the stage for a great meal. Each component plays a role in the taste and look of the rolls. Plus, they are colorful and healthy! You can serve these rolls as a main dish or an appetizer. To start, take your fresh salmon fillet and place it in a shallow dish. Pour 1/4 cup of teriyaki sauce over the salmon. Ensure the fish is fully coated. Let it marinate for at least 15 minutes. This time lets the salmon soak up the flavor. Next, preheat your grill pan over medium-high heat. Remove the salmon from the marinade but save the marinade for later. Grill the salmon for about 4-5 minutes on each side. You want it to flake easily with a fork. Once it’s cooked, set it aside to cool slightly. Then, flake it into bite-sized pieces. In a bowl, combine 1 cup of cooked jasmine rice, the julienned cucumber, and carrot. Add the sliced avocado. Gently mix everything together. Be careful not to mash the avocado; you want nice pieces for the rolls. For a fresh touch, toss in some cilantro or mint leaves. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds. You want it softened but not too mushy. Carefully take it out and lay it flat on a clean surface. This is key for easy rolling. Now, it’s time to assemble! Place a small handful of your rice and veggie mixture in the center of the softened rice paper. Add a few pieces of the grilled salmon on top. Drizzle a little of the reserved teriyaki marinade for extra flavor. Fold the bottom of the rice paper over the filling. Next, fold in the sides. Then, roll tightly from the bottom to the top. Make sure everything is snug inside. Repeat this step until you have used all the rice paper wrappers and filling. Arrange the completed rice paper rolls on a serving platter. Drizzle some extra teriyaki sauce on top. To finish, sprinkle sesame seeds for garnish. These rolls are not just tasty, but they also look amazing on the plate! To make the best Teriyaki Salmon Rice Paper Rolls, avoid common mistakes. One mistake is over-soaking the rice paper. This makes it too soft and hard to handle. Soak for only 10-15 seconds. Another mistake is adding too much filling. Too much filling makes rolling difficult. Aim for a small handful of ingredients. For a tighter roll, start by placing the filling in the center. Fold the bottom up over the filling first. Then, tuck in the sides neatly. Finally, roll from the bottom to the top. Keep it tight as you roll. You can boost flavor with tasty extras. Try adding sliced bell peppers or sprouts for crunch. You can also add a dash of lime juice for tang. Consider these spices and sauces for extra flavor: - Sriracha for heat - Garlic powder for depth - Sesame oil for richness These additions can make your rolls even more delicious. Serve your rice paper rolls with tasty sides. A light salad with a sesame dressing pairs well. You can also serve edamame for a fun touch. For drinks, consider green tea or a light sparkling water. These drinks complement the flavors without overpowering them. Enjoy your meal! {{image_2}} You can change the protein in your rice paper rolls. Try chicken or tofu instead of salmon. Both options work well with teriyaki sauce. They offer different flavors and textures. If you want a different sauce, try hoisin or peanut sauce. Both add a unique taste to the rolls. If you need a gluten-free option, check your teriyaki sauce. Some brands contain gluten. Use a gluten-free soy sauce for a safe choice. For a vegan version, swap the salmon for marinated tofu. You can also use a vegan teriyaki sauce. This way, you keep all the great taste without animal products. To make your rolls more exciting, add fresh herbs. Basil or dill can work well with the other flavors. You can also try adding more veggies. Thinly sliced bell peppers or shredded red cabbage add crunch and color. These simple changes can elevate your dish and make it even more delicious. To store leftovers, place your rice paper rolls in a single layer. Use an airtight container to keep them fresh. Avoid stacking the rolls, as they may stick together. You can wrap each roll in plastic wrap for extra protection. You can freeze rice paper rolls, but they may lose some texture. To freeze, wrap each roll in plastic wrap and place them in a freezer bag. Remove as much air as possible. For reheating, let them thaw in the fridge overnight. Then, reheat in a warm pan for a few minutes. In the fridge, expect your Teriyaki Salmon Rice Paper Rolls to last about 2-3 days. Look for signs of spoilage like a sour smell, slimy texture, or discoloration. If you see any of these signs, it’s best to discard the rolls. Enjoy your tasty creation while it’s fresh! To prevent rice paper from sticking, follow these tips: - Use warm water to soften the rice paper. - Soak each wrapper for only 10-15 seconds. - Lay them flat on a clean surface. - Keep them separated with parchment paper if stacking. If you notice sticking, try using a little oil on your hands or the surface. This can help. Yes, you can prepare these rolls ahead of time. Here are the best practices: - Store uncut rolls in an airtight container. - Use parchment paper between each roll to avoid sticking. - Keep them in the fridge for up to 24 hours. If you want to prep the filling, you can do that a day in advance too. Just keep it in the fridge. Some great dipping sauces include: - Soy sauce with a splash of lime. - Spicy mayo with sriracha and mayo. - Peanut sauce for a rich, nutty flavor. You could also drizzle extra teriyaki sauce over the rolls for added flavor. Yes, you can use cooked salmon. If you do, make these adjustments: - Flake the cooked salmon into small pieces. - Skip the marinating step since it’s already cooked. - You might want to add a bit more sauce for flavor. Cooked salmon works well, but fresh will give a better texture. To check if salmon is cooked right, look for these signs: - The salmon should be opaque and not translucent. - It should flake easily with a fork. - The internal temperature should reach 145°F (63°C). If you follow these signs, you'll have perfectly cooked salmon for your rolls. In this article, I guided you through making Teriyaki Salmon Rice Paper Rolls. We covered key ingredients like fresh salmon, rice paper, and vibrant veggies. I shared step-by-step instructions, tips, and storage advice to help you succeed. Enjoy creating various flavors or adjusting ingredients to meet your tastes. These rolls are fresh, healthy, and fun to make. Try them for your next meal or gathering!

Teriyaki Salmon Rice Paper Rolls

Get ready to impress with these delicious teriyaki salmon rice paper rolls! Fresh salmon is marinated in teriyaki sauce and paired with crunchy veggies and creamy avocado, all wrapped in soft rice paper. Perfect for a light meal or appetizer, these rolls are quick and easy to make. Dive into this recipe for a fun and flavorful dish that's sure to wow your friends and family. Click through to explore the full recipe now!
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Ingredients
  

200g fresh salmon fillet, skin removed

1/4 cup teriyaki sauce

8 rice paper wrappers

1 cup cooked jasmine rice, cooled

1 medium cucumber, julienned

1 large carrot, julienned

1 avocado, sliced

Fresh cilantro or mint leaves

Sesame seeds for garnish

Instructions
 

Marinate the Salmon: Place the salmon fillet in a shallow dish and pour the teriyaki sauce over it. Let it marinate for at least 15 minutes while you prepare the other ingredients.

    Cook the Salmon: Preheat a grill pan over medium-high heat. Remove the salmon from the marinade (reserve the marinade) and grill for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork. Once cooked, remove from heat and let it cool slightly before flaking it into bite-sized pieces.

      Prepare the Filling: In a bowl, combine the cooked jasmine rice, julienned cucumber, carrot, avocado slices, and fresh cilantro or mint leaves. Mix gently to avoid mashing the avocado.

        Soften the Rice Paper: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until softened. Carefully remove it from the water and lay it flat on a clean surface.

          Assemble the Rolls: Place a small handful of the rice and vegetable mixture in the center of the softened rice paper, followed by a few pieces of the grilled salmon. Drizzle a little reserved teriyaki marinade on top.

            Roll It Up: Fold the bottom of the rice paper over the filling, then fold in the sides, and roll tightly from the bottom to the top to enclose the filling completely. Repeat with the remaining rice paper wrappers and filling.

              Serve: Arrange the rice paper rolls on a serving platter. Drizzle with extra teriyaki sauce and sprinkle sesame seeds on top for garnish.

                Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings