Ingredients

4 spring roll wrappers

4 oz sushi grade salmon

Japanese mayo, to taste

Salsa macha, to taste

1 Persian cucumber, julienned

¼ cup green onion, chopped

1 avocado, sliced

½ lemon, juice only

Toasted sesame seeds, to taste

Mini nori squares

½ cup sugar (equal parts for eel sauce)

½ cup soy sauce (equal parts for eel sauce)

½ cup rice vinegar (equal parts for eel sauce)

Instructions

Step 1: Prepare all your ingredients. Julienne the cucumber into thin long strips, chop the green onions, and slice the avocado into thick pieces. Squeeze lemon juice over the avocado to prevent browning. Slice the salmon into strips and cut nori sheets into rectangles. Pour toasted sesame seeds into a small bowl. Fill a rimmed plate or bowl with cold water to soak the spring roll wrappers.

Step 2: Soak each spring roll wrapper in cold water for 15-20 seconds, but no longer to avoid tearing.

Step 3: Lay a wet wrapper flat on a cutting board. Place a nori rectangle near one edge of the wrapper. Spread a line of Japanese mayo and a spoonful of salsa macha on top of the nori. Add strips of salmon, cucumber, plenty of chopped green onion, two avocado slices, and a squeeze of lemon.

Step 4: Carefully roll the wrapper tightly over the filling, folding in the sides as you go. Once rolled, gently press the roll into the toasted sesame seeds to coat the outside. Set aside.

Step 5: To make the eel sauce, combine sugar, soy sauce, and rice vinegar in a small saucepan over medium heat. Stir frequently and let the mixture reduce until about ¾ cup remains. Let cool.

Step 6: Drizzle the eel sauce over the finished spring rolls before serving for an added sweet and savory flavor.

Tips & Variations

For extra crunch, add shredded carrots or thinly sliced bell peppers inside the rolls.

If you prefer a spicy kick, increase the amount of salsa macha or add a dash of sriracha to the mayo.

Use smoked salmon if fresh sushi-grade salmon is not available.

Wrap rolls tightly but gently to prevent tearing the delicate wrappers.

Storage

Salmon Spring Rolls are best eaten fresh to maintain their texture and flavor. If storing, wrap each roll tightly in plastic wrap and refrigerate for up to 24 hours. Avoid soaking the wrappers too long, as they can become soggy. When ready to serve, drizzle with eel sauce just before eating. Reheating is not recommended as the fresh ingredients and wrappers lose their quality.

FAQs

Can I use cooked salmon instead of raw salmon?

Yes, you can use cooked or smoked salmon if you prefer or if fresh sushi-grade salmon is not available. Just slice it similarly and proceed with the recipe.

What can I substitute for Japanese mayo?

If you don’t have Japanese mayo, you can use regular mayonnaise mixed with a small amount of rice vinegar or lemon juice for tanginess to mimic the flavor.