Fresh Salmon Spring Rolls
I love a good lunch! And, this recipe is all that and then some. These Fresh Salmon Spring Rolls are all of my favorite things all wrapped up into little tasty morsels: greens, carrots, purple cabbage, cucumber, avocado and sushi grade salmon with a miso dipping sauce. I love sashimi, fresh veggies... what's not to love?
It might seem slightly intimidating to make these or even use raw salmon. But, trust me... Buying sushi grade fish is simple. I purchased mine at my local Whole Foods, but you'll be able to do this at any market that sells fresh fish. There are a few things to consider. Although something may be labeled sushi grade, here are a couple of things to know and questions to ask before purchasing:
- Go to the right place. Go to a reputable fishmonger or market.
- Choose sustainable.
- Ask the right questions, like: Which days fish is delivered? Is it fresh or frozen?
- And get them to pick you out some nice sushi grade fish.
- Use your senses. Never use fish with a fishy odor.
- Let your fishmonger know you need 'sushi grade fish.'
Now, let's talk about the Rice Paper Wrappers. These can also be intimidating to tackle if you've never used them before. They come out of the package hard and inedible, and they must be soaked in water before using. Simply, follow the instructions on the package and you'll be good to go.
Not sure how to cut sushi grade salmon? Here's a great video: How To Cut Sushi Grade Salmon.
What You'll Need
4 rice paper wrappers
4 butter or romaine lettuce leaves
1 carrot, shredded
1 cucumber, shredded
1 cup cabbage, shredded
Haas avocado, sliced
4-5 oz sushi grade salmon, thinly sliced (1/4")
What You'll Need To Know
Soak rice paper wrappers.
Arrange one piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along the edge.
Top with some of the carrots, cabbage, cucumber, avocado, and salmon. Don't overfill. Make sure the ingredients are not clumped together in the center, but evenly distributed from one end to the other.
Pressing down on the filling with your fingers (pressing down on the ingredients is particularly important because it tightens the roll), fold the bottom end of the sheet (side nearest you) over the top of the fillings and roll into a cylindrical shape halfway.
Fold the left and right sides inward and complete rolling the remaining half. If rice paper is too dry to seal, moisten unsealed edges with a little more hot water.
Transfer summer roll to a plate, seam-side down, slice and cover with dampened paper towels.
Make additional roll in the same manner.