Have you ever stumbled upon a dish that just wows you from the first bite? That’s exactly how I felt the first time I made this Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe. It’s a playful, fresh appetizer that brings zingy citrus, salty-sweet tamari, and a spicy kick all wrapped in the crisp crunch of delicate rice paper chips. Whether you’re hosting a casual get-together or craving a snack that’s both light and satisfying, this recipe hits all the right notes.

What I love most is how approachable it is—you don’t need to be a sushi chef to pull it off, and the combination of bold flavors with a hint of creaminess from the mayo just makes it unforgettable. If you’ve got a weakness for salmon and crave something a bit different on your appetizer table, the Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe is definitely worth a try in your kitchen!

Ingredients You’ll Need

Gathering the ingredients for this recipe is a breeze, and each one brings a special texture or flavor that plays beautifully together. Don’t worry if you haven’t used some of these before — I’ll share tips to get you started on where to find them and how to choose the best version.

Rice paper sheets: These create the delicate chips; look for thin ones for maximum crispness when fried.
Sushi-grade salmon: It’s crucial to use sashimi- or sushi-grade so it’s safe to enjoy raw; fresh and firm is the key.
Japanese mayonnaise: Adds creamy richness and a subtle tang; if you don’t have it, regular mayo works fine too.
San-J Citrus Tamari Splash: This gluten-free tamari has a lovely citrus twist, elevating the salmon’s flavor; a great pantry staple.
Green onions: Thinly sliced for a sharp, fresh bite and a pop of color.
Sriracha: Adds the necessary spicy kick; adjust to taste depending on how fiery you like it.
Persian or mini seedless cucumbers: Their crisp texture balances the richness of the salmon perfectly.
Black sesame seeds: Toast them lightly for a toasty nutty background and beautiful garnish.
Canola or vegetable oil: For frying the rice paper chips until crisp and golden.

Variations

I like to tweak this Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe depending on the mood, and you can too! It’s super flexible, letting you personalize it while keeping all the fresh, bold flavors intact.

Variation: Swap the salmon for cooked shrimp or tofu cubes if you want a different protein or a pescatarian-friendly twist—works surprisingly well!
Variation: For extra crunch, add finely diced red bell pepper or radish to the cucumber combo; I love the colorful contrast it gives.
Variation: Use a mild chili oil instead of sriracha if you prefer a less vinegary heat but still want that fiery note.
Variation: Make it gluten-free by ensuring your tamari is certified gluten-free, and you’re good to go without sacrificing flavor.

How to Make Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe

Step 1: Prepare and Fry the Rice Paper Chips

First things first, let’s get those rice paper chips ready. Cut each 6-inch rice paper sheet into quarters—that gives you perfect bite-sized pieces. Heat about an inch of canola or vegetable oil in a deep pan over medium-high heat until shimmering but not smoking. Carefully drop in a few pieces at a time; they’ll puff up almost instantly and crisp in about 10–15 seconds. Use a slotted spoon to transfer the golden chips to a paper towel-lined plate to drain. Here’s a tip: don’t overcrowd the pan or the oil temperature will drop, and you’ll end up with soggy chips.

Step 2: Mix the Spicy Citrus Tamari Salmon Topping

While the chips cool, chop your sushi-grade salmon into neat ½-inch cubes. In a bowl, combine the salmon with Japanese mayonnaise, San-J Citrus Tamari Splash, sliced green onions, and sriracha. Fold in the diced cucumbers for that fresh crunch. Taste as you go, adding more tamari or sriracha until you hit your preferred balance of citrusy, spicy, and savory. It should be vibrant and lively — that’s where all the fun is!

Step 3: Assemble the Chips

Spoon a small mound of the salmon mixture atop each rice paper chip. Sprinkle generously with toasted black sesame seeds and a few extra sliced green onions if you like. The contrast of textures and flavors here makes these irresistible finger foods perfect for popping in your mouth at a party.

How to Serve Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe

Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe - Recipe Image

Garnishes

I love finishing this dish with a sprinkle of extra green onions for brightness and black sesame seeds for a nutty crunch. Sometimes, I add a few tiny sprigs of cilantro or a zest of fresh lime for an aromatic lift. These little touches not only brighten the tastes but make the plate look effortlessly stylish.

Side Dishes

For an easy appetizer spread, I usually pair the Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe with a simple seaweed salad or some edamame pods sprinkled lightly with sea salt. Grilled veggies or a light cucumber salad also complement the richness and spice beautifully if you want to make it more of a light meal.

Creative Ways to Present

One of my favorite presentation tricks for special occasions is to arrange the chips in a bamboo steamer basket lined with banana leaf or parchment. It’s unexpected and adds a tropical flair. You can also serve the salmon mixture in a small bowl with the chips around it, letting guests build their own bites — always a hit for interactive gatherings!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare because they’re so addictive), store the salmon mixture separately in an airtight container in the fridge for up to 24 hours. Rice paper chips lose their crunch quickly, so I don’t recommend storing them once fried.

Freezing

Freezing this recipe isn’t ideal because raw salmon quality and texture can suffer, and the rice paper chips won’t stay crispy after thawing. I’d suggest making a fresh batch if you want this again soon—luckily it comes together pretty quickly!

Reheating

Since the rice paper chips are best fresh and crispy, reheating isn’t a great option here. If you have to, pop them in a toaster oven for a few minutes to revive some crunch. The salmon topping is best enjoyed chilled or at room temperature for the best texture and flavor balance.

FAQs

Can I use regular soy sauce instead of Citrus Tamari?

You can substitute regular soy sauce, but it won’t have the same gluten-free assurance or citrus brightness that San-J Citrus Tamari provides. To mimic the citrus flavor, try adding a splash of fresh lemon or lime juice to the soy sauce.
How do I ensure my salmon is safe to eat raw?

Always buy sushi-grade or sashimi-grade salmon from a trusted fishmonger or reputable store. Keep it cold, use it as soon as possible, and make sure it smells fresh—not fishy. If in doubt, cooking the salmon gently is a fine alternative.
Can I bake the rice paper chips instead of frying?

Baking rice paper chips is possible but doesn’t produce the same irresistible puff and crunch. If you prefer a lighter method, lightly brushing the chips with oil and baking at a high temperature can give a decent crisp texture, but watch them carefully to prevent burning.
What’s the best way to adjust spice level in this recipe?

Start with less sriracha and taste as you mix. You can add more little by little to hit your perfect heat level. Remember, a little heat goes a long way when paired with citrus and tamari flavors.
Can I prepare the salmon topping in advance?

Yes! You can assemble the salmon topping a few hours ahead and keep it chilled in the refrigerator. Just stir it gently before serving so everything is evenly coated and fresh.

Final Thoughts

This Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe feels like a little celebration in every bite. I keep coming back to it because it’s fun to make, looks stunning on the table, and tastes like a gourmet treat without the fuss. If you want to impress your friends or just enjoy a fresh, zesty snack yourself, I couldn’t recommend this more. Give it a try—you just might find it becomes a new favorite ritual in your kitchen like it is in mine!

Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe

Print Recipe

★★★★★

4.7 from 82 reviews

A vibrant and crunchy appetizer featuring sushi-grade salmon marinated in a spicy citrus tamari sauce, served atop crispy rice paper chips. This dish combines the delicate flavors of fresh salmon with the boldness of sriracha and citrus tamari, complemented by cool cucumbers and toasted black sesame seeds for an irresistible bite.

Author: Mary
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 10 servings (approximate, one chip per serving) 1x
Category: Appetizer
Method: Frying
Cuisine: Japanese Fusion

Ingredients

Scale

For the Rice Paper Chips

10 (6-inch) sheets of rice paper, quartered
Canola oil or vegetable oil, for frying

For the Salmon Tartare

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 green onions, thinly sliced, plus more for garnish
2 tsps sriracha
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-high heat. Once hot, carefully add the quartered rice paper sheets in batches and fry until they puff up and turn crispy and golden, about 10-15 seconds. Remove with a slotted spoon and drain on paper towels to remove excess oil.
Make the Salmon Tartare Mixture: In a mixing bowl, combine the cubed salmon with Japanese mayonnaise, 1 tablespoon of San-J Citrus Tamari Splash, sriracha, sliced green onions, diced cucumbers, and black sesame seeds. Gently mix until evenly coated and combined without breaking up the salmon cubes.
Assemble the Dish: Arrange the crispy rice paper chips on a serving plate. Spoon the spicy citrus tamari salmon mixture generously onto each chip. Garnish with additional sliced green onions and a light drizzle of extra Citrus Tamari Splash for added flavor.
Serve Immediately: Serve the salmon-topped rice paper chips promptly to maintain the crispiness of the chips and freshness of the salmon. Enjoy as a sophisticated appetizer or light snack.

Notes

Use sushi-grade or sashimi-grade salmon to ensure freshness and safety when serving raw fish.
Rice paper chips should be fried quickly over hot oil to puff up properly without absorbing too much oil.
Adjust sriracha to taste depending on your preferred spiciness level.
Can substitute Japanese mayonnaise with regular mayonnaise if unavailable, but Japanese mayo lends a richer umami flavor.
Serve immediately as rice paper chips lose their crispness if left out too long.

Keywords: salmon tartare, rice paper chips, spicy citrus tamari, Japanese appetizer, sushi-grade salmon, Asian fusion appetizer, sriracha salmon, crispy rice paper