Spicy Salmon Wontons Recipe
Introduction
These Spicy Salmon Wontons are a delightful combination of crispy baked wonton cups filled with a flavorful mix of fresh salmon, creamy Japanese mayo, and a spicy kick from sriracha. Perfect as an appetizer or a light meal, they’re easy to assemble and sure to impress your guests.
Ingredients
- 12 wonton wrappers
- 8-10 oz sushi grade salmon
- 2 tbsp Japanese mayo
- 2 tbsp sriracha (adjust to taste)
- 1 tsp sesame oil
- 2 scallions, chopped
- 1/4 tsp cane sugar
- 1 tsp tamari or soy sauce
- 1 cucumber, sliced
- 1 avocado, sliced
- 1 serrano, sliced
- 1/4 cup soy sauce or tamari (for eel sauce)
- 1/4 cup mirin (for eel sauce)
- 1/4 cup cane sugar (for eel sauce)
- Avocado oil, for greasing
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with avocado oil. Place a wonton wrapper into each muffin cup, press gently to form a cup shape, and spray the wrappers lightly with more avocado oil.
- Step 2: Bake the wonton wrappers in the preheated oven for 13-15 minutes, or until they are golden and crisp. Remove from oven and let cool.
- Step 3: In a small saucepan, combine 1/4 cup soy sauce or tamari, 1/4 cup mirin, and 1/4 cup cane sugar to make the eel sauce. Simmer over medium heat, stirring occasionally, until the sauce thickens enough to coat the back of a spoon—about 5 minutes. Remove from heat and chill.
- Step 4: Finely chop the sushi-grade salmon and place it in a bowl. Add the Japanese mayo, sriracha, sesame oil, chopped scallions, cane sugar, and tamari or soy sauce. Mix gently until combined.
- Step 5: To assemble, place a few slices of cucumber and avocado into each baked wonton cup. Spoon the spicy salmon mixture on top.
- Step 6: Drizzle the chilled eel sauce over the filled wonton cups. Garnish with serrano slices, scallion ribbons, and sesame seeds. Serve immediately.
Tips & Variations
- For a milder version, reduce the sriracha or omit the serrano slices.
- Use gluten-free tamari to make this recipe gluten-free.
- Try adding a squeeze of fresh lime juice to the salmon mixture for a bright, zesty flavor.
- Substitute the salmon with cooked shrimp or crab for a different seafood twist.
Storage
Store any leftover spicy salmon mixture separately in an airtight container in the refrigerator for up to 2 days. Wonton cups are best served fresh and crispy; if needed, store them in an airtight container at room temperature for up to 1 day. Reheat wonton cups in a low oven briefly to crisp before assembling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw salmon for this recipe?
Yes, use sushi-grade raw salmon to ensure it is safe to eat. If you prefer, you can lightly sear the salmon before chopping.
What can I substitute for Japanese mayo?
You can use regular mayonnaise or make your own by mixing mayonnaise with a little rice vinegar or lemon juice for tang.
PrintSpicy Salmon Wontons Recipe
These Spicy Salmon Wontons are a delicious and elegant appetizer featuring crispy baked wonton cups filled with a zesty salmon mixture, fresh cucumber, avocado, and a flavorful homemade eel sauce. Perfectly balanced with creamy, spicy, and tangy notes, this recipe is simple to prepare and impressive to serve at any gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 wonton cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese Fusion
Ingredients
Wonton Cups
- 12 wonton wrappers
- Avocado oil (for spraying and brushing)
Spicy Salmon Filling
- 8–10 oz sushi grade salmon, finely chopped
- 2 tbsp Japanese mayo
- 2 tbsp sriracha (adjust to taste for spiciness)
- 1 tsp sesame oil
- 2 scallions, chopped
- 1/4 tsp cane sugar
- 1 tsp tamari or soy sauce
Vegetables and Garnishes
- 1 cucumber, sliced
- 1 avocado, sliced
- 1 serrano pepper, sliced
- Scallion ribbons (from additional scallions)
- Sesame seeds (for garnish)
Eel Sauce
- 1/4 cup soy sauce or tamari
- 1/4 cup mirin
- 1/4 cup cane sugar
Instructions
- Prepare and bake wonton cups: Preheat your oven to 350°F (175°C). Spray a muffin tin generously with avocado oil. Take the wonton wrappers and make an X-shaped slit in the center of each wrapper. Press each wrapper into a muffin cup and lightly brush or spray more avocado oil on top. Bake the wonton cups for 13-15 minutes until they are golden and crisp. Remove from oven and allow to cool.
- Make the eel sauce: In a small saucepan, combine soy sauce or tamari, mirin, and cane sugar. Bring the mixture to a simmer over medium heat and continue cooking until it thickens enough to coat the back of a spoon, approximately 5 minutes. Remove from heat and let it cool completely in the refrigerator to thicken further.
- Prepare the spicy salmon filling: Finely chop the sushi grade salmon and place it in a mixing bowl. Add Japanese mayo, sriracha, sesame oil, chopped scallions, cane sugar, and tamari. Mix well to combine all ingredients evenly and develop the spicy flavor.
- Assemble the wontons: In each baked wonton cup, layer slices of cucumber and avocado. Spoon the spicy salmon mixture evenly over the vegetables. Drizzle each with the chilled eel sauce. Garnish with serrano slices, scallion ribbons, and a sprinkle of sesame seeds for added flavor and visual appeal.
Notes
- Use sushi grade salmon to ensure safety and optimal texture for raw consumption.
- You can adjust the amount of sriracha to control the spice level in the filling.
- If you prefer, substitute tamari with regular soy sauce, especially if gluten sensitivity is not an issue.
- Make sure the eel sauce is fully chilled to get the best drizzle consistency for garnishing.
- Leftover filling can be stored in an airtight container in the refrigerator for up to 24 hours.
- For extra crispiness, serve the wonton cups immediately after assembly.
Keywords: spicy salmon wontons, baked wonton cups, Japanese appetizer, sushi grade salmon, spicy mayo sauce, eel sauce, party appetizers
