Salmon Crudo Crispy Rice Paper Rolls

Ingredients:

• Tanisa rice paper rolls

Salmon Crudo Filling:

• 200g fresh salmon (sashimi grade), cut into small cubes.
• 1 egg yolk (choose a sashimi-grade or pasteurized egg).
• Fish dressing: Olive oil, lemon juice, sea salt, black pepper.

Vegetable & Garnish Filling:

• Sliced carrots and cucumbers (jullienne).
• A little roasted sesame seeds or crushed peanuts.
• Lemon wedge for extra squeeze.

Instructions:

Step 1: Making the rice paper "sails"

Cut the rice paper into triangular pieces or leave whole, depending on your preference. Place the egg yolk in the center of each piece.

Heat oil until very hot in a deep pan.

Drop the rice paper into the hot oil. The rice paper will puff up immediately within 1-2 seconds.

Remove immediately and drain completely on paper towels.

Step 2: Preparing the Salmon Crudo

Place the diced salmon in a bowl.

Gently mix with 1 tablespoon of olive oil, ½ teaspoon of lemon juice, a pinch of salt, and pepper. Refrigerate until serving to maintain freshness.

Step 3: Finishing the Dish

Place the rice paper "sail" on a plate.

Arrange some shredded vegetables (carrots, cucumbers) inside the rice paper.

Place the salmon crudo on top of the vegetables.

Place an egg yolk in one corner (as shown in the picture). When eating, break the yolk to add richness to the fish.

Sprinkle with roasted sesame seeds or peanuts for added flavor.

 

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