CRISPY RICE PAPER SUSHI ROLLS
Serves 2
30 mins prep
40 mins cook
70 mins total
These are to die for, crispy on the outside/stuffed full of salmon, avocado, a little kick from a spicy sriracha aioli, and the perfect ginger honey flavor. They’re super simple, nourishing, and you can add or take away anything your heart desires!
0 servings
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Start by making the spicy sriracha aioli. Mix together the ingredients in a small bowl until combined. Dip rise paper in room temperature water for 10 seconds, then place onto a dry surface. Add one sheet of seaweed to the center of the rice paper. Then, place ~2 tbsp of rice on top of the seaweed. Add 1-2 tbsp of the fish on top of the rice, and then top with avocado slices. Drizzle some of the spicy sriracha aioli and the teriyaki or ginger sauce on top of the avocado. Then, place another sheet of seaweed on top. To fold, bring the sides over, and then bring the bottom portion up, and roll while tucking in any filling falling out. Repeat with the remaining rice paper wrappers and filling ingredients. To a nonstick pan , add ~2 tbsp of avocado oil over medium-high heat. Add the rice paper rolls to the pan and allow them to cook for 1-2 minutes per side. Serve and dip in spicy sriracha aioli or teriyaki sauce if desired. Enjoy!
