Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe
If you’re anything like me, you know that sometimes the best meals are the ones that feel a little adventurous without being complicated. That’s exactly why you’ve got to try this Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe — it’s that perfect mix of vibrant, fresh, and spicy all rolled into one bite-sized snack. Whether you’re hosting a casual get-together or just want a fancy appetizer that’s quick to put together, this dish totally delivers.
What I love most is how the crispy rice paper chips provide the ideal crunchy base for the silky, citrusy salmon topping. The combination of tamari’s deep umami flavor with a hit of fresh citrus and heat from the sriracha makes it totally crave-worthy. Trust me, once you try this Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe, it’ll become a go-to whenever you want to impress without stress.
Ingredients You’ll Need
Finding fresh, quality ingredients really makes this recipe shine. The balance of spicy, tangy, and savory elements depends on careful choices, so I’m sharing a few of my favorite tips to help you shop smart and get the best results.
- Rice paper sheets: Look for thin, round rice paper meant for spring rolls. Cutting them into quarters gives you the perfect chip size.
- Sushi-grade salmon: This is key for raw dishes—ask your fishmonger for fresh, sashimi-grade salmon to ensure safety and flavor.
- Japanese mayonnaise: Creamier and a bit sweeter than regular mayo, it blends beautifully here but regular mayo works in a pinch.
- San-J Citrus Tamari splash: This adds a citrusy twist to traditional tamari. If you can’t find it, you can mix tamari with a squeeze of fresh lemon or yuzu juice.
- Green onions: Fresh and bright, they add crunch and color both inside the salmon mix and as a garnish.
- Sriracha: Adjust this to taste depending on your heat preference—it gives a warm kick without overpowering the other flavors.
- Persian cucumbers: Their crispness and mild sweetness complement the salmon perfectly. Mini seedless cucumbers work great too.
- Black sesame seeds: These little seeds add nutty flavor and a pretty pop of contrast on top.
- Oil for frying: Canola or any neutral vegetable oil is best for crisping your rice paper chips to golden perfection.
Variations
I love making this recipe my own depending on what I have on hand or who I’m cooking for. Don’t be afraid to tweak it! It’s actually fun to experiment and see which versions become your favorites.
- Variation: Swap the salmon for diced cooked shrimp or cooked crab meat for a cooked version that’s easier for seafood-shy guests.
- Variation: Add finely chopped fresh herbs like cilantro or basil to brighten the salmon mixture even more—I especially like cilantro for a fresh pop.
- Variation: If you want it milder, reduce the sriracha or substitute with a dash of smoked paprika for subtle heat.
- Variation: Try swapping out Persian cucumbers for diced ripe mango or avocado to add a soft, sweet contrast to the spicy salmon.
- Variation: For a gluten-free option, just double-check your tamari is certified gluten-free—most are but some brands vary.
How to Make Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe
Step 1: Prepare the Rice Paper Chips
Start by laying out your rice paper sheets on a cutting board and cut each into quarters—it’ll give you manageable, bite-sized chips. Next, heat about two inches of canola or vegetable oil in a deep pan to a medium-high heat around 350°F (175°C). Fry the rice paper pieces in batches for just 10-15 seconds, watching carefully because they puff and crisp almost instantly. Using tongs, remove and drain on paper towels. The chips will harden as they cool—this crispy base is what makes the Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe so addictive.
Step 2: Mix the Spicy Citrus Tamari Salmon
While your chips cool, dice up the sushi-grade salmon into small cubes—about a half inch is perfect for texture and even flavor distribution. In a bowl, mix the salmon cubes with the mayonnaise, San-J Citrus Tamari splash, sriracha, and finely sliced green onions. Add the Persian cucumbers chopped into tiny cubes. Stir gently to evenly coat the fish without mashing it. This mixture is where all those bold flavors come together to create that tangy, spicy, creamy flair that makes this recipe stand out.
Step 3: Assemble and Garnish
Now comes the fun part! Spoon a small mound of the salmon mixture generously on top of each crisp rice paper chip. Sprinkle with black sesame seeds and scatter some extra green onions over the top for color and crunch. A little drizzle of extra tamari right before serving adds a fresh burst of flavor. Serve immediately to keep the rice paper chips crispy and the salmon cool and tender.
How to Serve Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe
Garnishes
I love adding just a few extra green onions and sesame seeds on top because they add a lovely freshness and texture that makes each bite pop. For a little herbaceous brightness, I sometimes toss on a few fresh cilantro leaves. A tiny wedge of lime or lemon on the side is also great if your guests want a splash of extra citrus.
Side Dishes
While this dish shines as a standalone appetizer, I often serve it alongside light, refreshing salads like seaweed salad or a crisp Asian slaw with sesame dressing. It also pairs beautifully with simple steamed edamame or miso soup if you want to round out a casual Japanese-themed menu.
Creative Ways to Present
When I want to impress at a party, I arrange the rice paper chips artfully on a large platter layered with shiso leaves or banana leaves to add an exotic feel. You can even serve them on individual mini plates with a small dollop of wasabi mayo on the side for dipping. Presentation makes this Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe feel extra special but it’s one of those dishes that tastes incredible no matter how simple you keep it.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of the salmon mixture, store it in an airtight container in the fridge for up to two days. Just remember the rice paper chips will lose their crispness if stored together, so keep them separate until it’s time to serve again.
Freezing
Personally, I don’t recommend freezing the Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe because the fresh texture of the raw salmon and the delicate crispiness of the rice paper chips wouldn’t survive the thaw well. It’s best enjoyed fresh.
Reheating
Since this recipe relies on fresh ingredients and crisp texture, reheating isn’t really ideal. If you want to revive leftover rice paper chips, you can pop them in a 300°F oven for 3-5 minutes to crisp them back up, but definitely add the salmon fresh each time for best flavor.
FAQs
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Can I use a different type of fish for the Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe?
Absolutely! While sushi-grade salmon is traditional and gives the best texture and flavor, you can swap in other sashimi-grade fish like tuna or yellowtail. Just be sure it’s fresh and safe to eat raw. Alternatively, cooked seafood like shrimp or crab works perfectly for those preferring cooked protein.
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How do I keep the rice paper chips crispy?
The biggest tip is to fry the rice paper just before serving and drain them well on paper towels to remove excess oil. Keep the chips and salmon topping separate until last minute to avoid sogginess. If you need to prepare ahead, store the chips in an airtight container at room temperature.
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What if I can’t find San-J Citrus Tamari?
No worries! You can create your own citrus tamari by mixing regular tamari or soy sauce with a bit of fresh lemon or lime juice. This quick substitution keeps that bright, tangy flavor essential to the recipe.
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Is it safe to eat raw salmon in this recipe?
As long as you buy sushi-grade or sashimi-grade salmon from a reputable source and keep it properly refrigerated, it’s safe. Always check with your fishmonger if you’re unsure, and avoid this recipe if you’re pregnant or have compromised immunity.
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Can this recipe be made vegan?
You can definitely adapt it by replacing the salmon with chopped marinated tofu or young coconut meat, and swapping mayonnaise for vegan mayo. Just keep the citrus tamari and sriracha to maintain those signature flavors!
Final Thoughts
This Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe holds a special place in my heart because it’s a show-stopper that’s surprisingly easy to make. It’s fresh, flavorful, and full of contrasts—creamy salmon atop crunchy chips with layers of citrus and spice that keep you coming back for more. If you’re looking for a dish that’s as fun to make as it is to eat, you can’t go wrong here. Seriously, give it a try and you’ll see why I’m always excited to serve this to friends and family.
Print
Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 20 servings (depending on chip size and portion) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese Fusion
- Diet: Gluten Free
Description
This Spicy Citrus Tamari Salmon on Rice Paper Chips is a vibrant, flavorful appetizer combining tender sushi-grade salmon with a zesty citrus tamari sauce. Served atop crispy fried rice paper chips and garnished with fresh cucumbers, green onions, and black sesame seeds, this dish delivers a perfect balance of spicy, tangy, and savory flavors with delightful textures that make it a standout starter or party snack.
Ingredients
For the Rice Paper Chips
- 10 (6-inch) sheets of rice paper, quartered
- Canola oil or vegetable oil, for frying
For the Spicy Citrus Tamari Salmon
- 1 lb sushi-grade or sashimi-grade farmed salmon, cut into 1/2-inch cubes
- 1 tbsp Japanese mayonnaise, or regular mayonnaise
- 1 tbsp San-J Citrus Tamari Splash, plus more for serving
- 2 tsps sriracha
Additional Garnishes
- 2 green onions, thinly sliced, plus more for garnish
- 2 Persian cucumbers, or mini seedless cucumbers, cut into 1/8-inch cubes
- 2 tsps black sesame seeds
Instructions
- Prepare the Rice Paper Chips: Heat canola or vegetable oil in a deep skillet over medium heat until hot enough for frying. Carefully fry the quartered rice paper sheets in batches, turning as needed, until they puff up and become crisp and golden. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make the Spicy Citrus Tamari Salmon Mixture: In a mixing bowl, combine the cubed sushi-grade salmon with Japanese mayonnaise, San-J Citrus Tamari Splash, and sriracha. Mix gently to ensure the salmon is evenly coated without breaking the cubes apart.
- Add Fresh Vegetables and Seeds: Fold in the thinly sliced green onions, diced Persian cucumbers, and black sesame seeds into the salmon mixture to incorporate freshness and crunch.
- Assemble the Appetizer: Spoon the spicy citrus tamari salmon mixture onto each prepared rice paper chip. Garnish with additional green onions and a light drizzle of tamari sauce if desired for extra flavor.
- Serve Immediately: Serve these vibrant salmon bites immediately to preserve the crunch of the rice paper chips and the fresh texture of the salmon mixture.
Notes
- Use sushi-grade or sashimi-grade salmon to ensure freshness and safety since the fish is served raw.
- Rice paper chips must be fried just until crisp; over-frying can cause bitterness.
- Adjust the sriracha quantity to control the desired spice level.
- Serve immediately after assembly to maintain chip crunchiness.
- San-J Citrus Tamari Splash adds a unique citrusy, umami flavor; regular tamari can be substituted if unavailable but will alter the flavor profile.
Keywords: spicy salmon appetizer, tamari salmon recipe, rice paper chips, Japanese fusion appetizer, sushi-grade salmon snack
