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
Scale
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