We have a most incredible Sushi restaurant close by to us, make that two now. Sushi Jo is where Jose and I went to on our first date back in 2009. Their sushi has always been superior to all others in town. My favorite sushi rolls of theirs is their Dynamite Scallop Roll. The rolls come topped with scallops smothered in a sauce similar to this recipe. I came to find this Dynamite Salmon on Crispy Rice Paper recipe on Instagram and knew right away I had to make it. It’s super easy to make and makes for a perfect weeknight dinner.
Dynamite Salmon on Crispy Rice Paper
Ingredients
- 1 package rice paper sheet
- ½ lb sashimi grade salmon
- 2 tbsp kewpie mayo
- 3 tsp Thai sweet chili sauce
- 2 tsp sriracha (or to taste)
- ½ tsp sesame oil
- 2 tsp sesame seeds
- frying oil
- scallions
Prepare
- Cut the salmon into small bite-sized pieces. Heat 1 tbsp sesame oil in a cast iron skillet. Cook the salmon until it begins to crisp on the outsides.
- Transfer to a bowl and add the 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!
