Description
Chopped salmon tossed with Kewpie mayo and sriracha, sealed in nori and rice paper, then air fried until the shell blisters crisp. A cooked, no-raw-fish take on spicy salmon sushi.
Ingredients
Units
Scale
- 10 oz salmon, chopped
- 3 tbsp Kewpie mayo
- 1 to 2 tbsp sriracha
- 1 sheet rice paper
- 1 sheet sushi nori
- 2 scallions
- Equipment
- Air fryer
- Cutting board
- Chef knife
- Mixing bowl
Instructions
- Preheat your air fryer to 385F.
- Remove the skin from the salmon if it’s still attached, and chop it into small pieces. Chop one of the scallions too.
- In a bowl, combine the chopped salmon and scallion with the Kewpie mayo and sriracha until evenly mixed.
- Fill a dinner plate partway with water and dunk the sheet of rice paper in so it’s fully coated. Lay it flat on a cutting board, place the sheet of nori on top, and press them together.
- Spoon the salmon mixture onto the nori in a straight line about an inch in from one side, then roll it up tightly.
- Carefully cut the roll into 6 pieces with a sharp knife, so you don’t squeeze the filling out the ends.
- Place the pieces in the air fryer in a single layer and cook for 8 to 10 minutes, or until they start to brown on top.
- Top with more Kewpie mayo, a little sriracha, and the second chopped scallion, and enjoy!
Notes
- Only dip the rice paper for a second or two so it doesn’t turn gummy.
- Roll tight and seal seam-side down so the pieces hold together when sliced and don’t unroll.
- Slice gently with a sharp knife so the filling stays put.
- Give the pieces room in the air fryer so every side crisps instead of steaming.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Japanese
Nutrition
- Serving Size: 3 pieces