These rice paper sushi rolls are filled with sweet savory salmon, avocado, and carrots. They are wrapped in chewy rice paper and pan seared to perfection! Enjoy this fun-to-make dish as a meal or snack.
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Rice paper sushi rolls will surely satisfy your sushi cravings. They are easy, fun to make, delicious, and super comforting. They are also a great alternative when you don’t feel like rolling with bamboo mat and large nori sheets!
All it takes is softening rice paper sheets in water and wrapping the fillings with rice. You can either eat them as they are, or pan-fry to crisp up the exterior which I 200% recommend.
You can play around with the fillings by switching out the protein, or using any vegetable you have on hand.
What is rice paper?
Rice paper is a thin film-like wrapper that is often used in Vietnamese cuisine for summer rolls. It is made from rice, making it naturally gluten-free. Once they are wet, they develop a chewy bouncy texture.
When working with rice paper, always make sure to wet one sheet at a time. When they are left damp for too long, they become more prone to tearing.
Ingredients for this recipe
For the salmon filling:
- Olive oil
- Salmon – I use pink salmon fillet. Anything that is boneless and skinless works.
- Tamari soy sauce
- Sake (rice wine) – Or dry white wine.
- Sugar
For the sushi rolls:
- Rice paper – I use the most standard 22cm size.
- Cooked Japanese rice
- Nori
- Carrot – Cut into matchsticks.
- Avocado – Thinly sliced.
- Toasted sesame seeds – Mix of black and white, or single color.
- Olive oil -For pan frying.
To serve with:
- Thinly sliced scallions
- Tamari soy sauce
How to make rice paper sushi rolls
1. Prepare the nori. Cut the nori into 6 pieces per sheet, so it makes 12 pieces in total.
2. Make the salmon filling. Cook the salmon on both sides. Break up the salmon into very small pieces and season with tamari, sake, and sugar.
3. Prepare rice paper. Fill a large plate with water and soak one sheet of rice paper for about 15 seconds. Lay out the wet rice paper on a cutting board.
4. Stack up the fillings. Place one piece of nori in the middle horizontally. Then spread rice over the nori, followed by cooked salmon, avocado slices, carrots, and another nori on top.
5. Wrap. Gently lift up the bottom of the rice paper towards the middle, and fold up the sides as well. Roll up to the top to seal. Repeat with the rest of the ingredients.
6. Coat with sesame. Spread the sesame on a large plate and roll the rice paper sushi rolls on the sesame.
7. Pan sear. Heat up olive oil in a pan and cook the rice paper rolls for a few minutes or until golden crispy.
8. Serve. Sprinkle scallions and serve with tamari soy sauce on the side.
* See the recipe card below for detailed instructions.
Frequently asked questions
Shrimp, tofu, chicken, smoked salmon, ground pork… Anything works for this recipe. I suggest to keep the volume to around ⅔ cup, and you can season the same way as it is on the recipe. However, you may want to skip using sashimi grade fish as they will get semi cooked at the end.
Rice paper sushi rolls are the best when eaten fresh but you can cover them tightly and keep them refrigerated for up to a day. Cook over the stove top to crisp up again, or microwave slightly just to soften up the rice.
Try putting less of everything for the first few pieces. Once you get a hang of it, you will be able to wrap in the full amount!
Recipe
These rice paper sushi rolls are filled with sweet savory salmon, avocado, and carrots. They are wrapped in chewy rice paper and pan seared to perfection! Enjoy this fun-to-make dish as a meal or snack.
Ingredients
For the salmon filling
- 1 tablespoon olive oil
- 6 ounces salmon I use pink salmon fillet
- 1 tablespoon tamari soy sauce
- 1 tablespoon sake (rice wine) or dry white wine
- 2 teaspoons sugar
For the sushi rolls
- 6 sheets rice paper
- 1½ cup cooked Japanese rice
- 2 sheets nori
- ½ carrot cut into match sticks
- 1 medium avocado sliced thinly
- ⅓ cup roasted sesame seeds mix of white and black, or single color
- 2 tablespoons olive oil for pan frying
To serve with
- Thinly sliced scallions
- Tamari soy sauce for dipping
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Instructions
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Cut the nori into 6 pieces per sheet, so it makes 12 pieces in total.
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Heat up 1 tablespoon olive oil in a pan and cook the salmon on both sides.
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With a spatula, break up the salmon into very small pieces. Season with tamari, sake, sugar, and cook until the liquid has evaporated completely.
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Fill a large plate with water and soak one sheet of rice paper for 10-15 seconds. Lay out the wet rice paper on a cutting board and place one piece of nori in the middle, horizontally.
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Spread about 2 tablespoon rice over the nori, followed by 1 heaping tablespoon of cooked salmon, 2-3 slices of avocado, carrots, and another nori on top.
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Gently lift up the bottom of the rice paper towards the the middle, and fold up the sides as well. Roll up to the top to seal. Repeat with the rest of the ingredients.
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Spread the sesame on a large plate and roll the rice paper rolls on the sesame.
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Heat up 2 tablespoon olive oil in a pan and cook the rice paper rolls for a few minutes or until golden crispy.
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Sprinkle scallions and serve with tamari soy sauce on the side.
Notes
Make sure to wet the rice paper one sheet at a time to prevent from sticking.
Nutrition
Serving: 1rollCalories: 284kcalCarbohydrates: 28gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 17mgSodium: 262mgPotassium: 391mgFiber: 4gSugar: 2gVitamin A: 957IUVitamin C: 4mgCalcium: 98mgIron: 3mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.