If you love bold flavors, crispy textures, and meals that feel restaurant-worthy but come together at home, these Bang-Bang Salmon Rice Paper Rolls are about to become a staple. Think sushi-inspired flavors without the pressure of perfect rolling or special equipment—just golden, crackly rice paper wrapped around tender salmon, fluffy rice, creamy avocado, and spicy-sweet bang bang sauce.
These rolls are ideal for an easy weeknight dinner, an impressive appetizer for guests, or even a fun weekend cooking project when you want something a little different. They’re crunchy on the outside, savory and rich on the inside, and completely customizable!
Bang-Bang Salmon Rice Paper Rolls
Ingredients
- 6 sheets rice paper
- 1 lb salmon filet
- 4 tbsp olive oil, divided
- 2 tbsp furikake or Japanese seaweed seasoning
- 1 cup cooked jasmine rice
- 1 ripe avocado, sliced
- Bang bang sauce (to taste)
- Sweet & sour sauce, for dipping
Directions
- Season the salmon with furikake. Heat 2 tbsp olive oil in a pan and sear salmon for 3–4 minutes per side until cooked through. Remove and flake or slice.
- Soften rice paper sheets in warm water for 3–4 seconds and place on a flat surface.
- Layer jasmine rice, salmon, bang bang sauce, and avocado in the center of each wrapper. Roll tightly.
- Heat remaining olive oil in a skillet over medium heat. Pan-fry rolls until golden and crispy on all sides.
- Serve hot with sweet & sour sauce for dipping.
