Spicy Citrus Tamari Salmon on Rice Paper Chips Recipe
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.
- 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