Spicy Sushi Rice Paper Rolls

cooked shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based protein option.

spicy mayo

🥗Healthier: Greek yogurt with sriracha

💰Cheaper: mayo with hot sauce

Greek yogurt reduces calories while maintaining creaminess.

cooked chicken

🥗Healthier: grilled chicken breast

💰Cheaper: canned chicken

Canned chicken is a budget-friendly protein option.

avocado

🥗Healthier: mashed avocado

💰Cheaper: sliced cucumber

Cucumber provides a fresh crunch at a lower cost.

Wash sushi rice at least three times to remove starchy water.

In a medium to small pot, combine 1 cup of sushi rice with 2 cups of water.

Bring to a boil on medium to high heat, then reduce to low heat and cover to steam.

While the rice cooks, flake 2 cans of salmon into a bowl.

Add mayonnaise, soy sauce, and hot chili sauce to the salmon and mix well.

Slice cucumber, carrot, and avocado for filling.

Prepare a dipping sauce with chili oil, sugar, and rice vinegar in a bowl.

Soak rice paper wrappers in water until pliable, working with three at a time.

Place a piece of nori on each rice paper, then add cucumber, carrot, avocado, and a heap teaspoon of the salmon mixture.

Mold sushi rice into a quenelle shape and place it on top of the salmon mixture.

Roll the rice paper tightly, tucking in the sides as you go.

Cut the rolls in half with a sharp knife to reveal the filling.

Serve with the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens