Salmon Spring Rolls with Mango Salsa Macha and Eel Sauce Recipe
Delight in these fresh and flavorful Salmon Spring Rolls, featuring sushi-grade salmon wrapped with crisp cucumbers, creamy avocado, and a spicy kick of salsa macha, all tied together with a tangy homemade eel sauce and toasted sesame seeds. Perfect as a light appetizer or a refreshing meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 spring rolls 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese Fusion
- Diet: Gluten Free
Ingredients
Scale
Spring Rolls
- 4 spring roll wrappers
- 4 oz sushi grade salmon, sliced into strips
- Japanese mayo, to taste
- Salsa macha, to taste
- 1 Persian cucumber, julienned
- ¼ cup green onion, chopped
- 1 avocado, sliced thick and soaked with juice of ½ lemon
- ½ lemon, juice only
- Toasted sesame seeds, to taste
- Mini nori squares, cut into rectangles
Eel Sauce
- ½ cup sugar
- ½ cup soy sauce
- ½ cup rice vinegar
Instructions
- Prepare Ingredients: Cut the Persian cucumber into thin long strips and chop the green onions. Slice the avocado thickly and immediately squeeze half a lemon’s juice over the slices to prevent browning. Slice the sushi-grade salmon into strips, and cut the nori sheets into small rectangles for wrapping. Pour toasted sesame seeds into a bowl. Fill a rimmed plate or bowl with water large enough to soak the spring roll wrappers.
- Soften Wrappers: Soak each spring roll wrapper in cold water for 15-20 seconds to soften them without making them too fragile.
- Assemble Rolls: Lay a softened spring roll wrapper on a cutting board. Place a nori rectangle towards one edge in the center. Add a line of Japanese mayo and a spoonful of salsa macha at the edge of the nori. Layer the salmon strips, julienned cucumbers, ample green onion, two slices of avocado, and a squeeze of lemon juice over the mayo and salsa. Carefully roll the wrapper tightly from the edge with the filling, as demonstrated in the recipe video.
- Coat Rolls: Roll the completed spring roll in toasted sesame seeds to coat the exterior, adding texture and flavor.
- Make Eel Sauce: In a small saucepan over medium heat, combine sugar, soy sauce, and rice vinegar. Stir and cook the mixture until it reduces and thickens to about ¾ cup, forming a glossy, flavorful eel sauce.
- Serve: Drizzle the eel sauce over the sesame-coated spring rolls or serve on the side for dipping. Enjoy immediately for the best texture and flavor.
Notes
- Use sushi-grade salmon to ensure freshness and safety for raw consumption.
- Soaking the wrappers just enough is critical to prevent tearing while rolling.
- Apply lemon juice to avocado slices right after cutting to maintain their vibrant color.
- The eel sauce can be stored in the refrigerator for up to 1 week in a sealed container.
- For a vegan option, substitute salmon with marinated tofu or seasoned vegetables and use vegan mayonnaise.
Keywords: salmon spring rolls, sushi spring rolls, fresh spring rolls, Japanese mayo, salsa macha, eel sauce, gluten free appetizer, sushi grade salmon
