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I have been eating these Salmon Spring Rolls borderline too much ♥️ because this recipe is so quick and easy and they are SO good!
Why You’ll Love these Salmon Spring Rolls
This recipe is so easy it comes together in literally 10 minutes and these Salmon Spring Rolls are so fresh and addictive! There’s nothing like the silky smooth raw salmon 🍣, but if you aren’t a fan, canned tuna or cooked salmon is absolutely amazing too. The eel sauce isn’t necessary but it adds the sweet to the spice and, just trust me, you’re going to be in love!
How To Prepare
🔪 Start by prepping all your food. Cut your 2 Persian cucumbers into thin long strips. Chop ¼ cup green onions. Slice an avocado into kind of thick slices and squeeze a little lemon juice on it so it doesn’t turn. Slice your sushi grade salmon into strips. Cut your nori into a few rectangles. Pour your sesame seeds into a bowl. Fill a high rimmed plate or a bowl that will fit your spring roll wrappers with water.
💦 Now that you are all prepped, let’s get to wrapping these Salmon Spring Rolls! Begin by soaking your wrappers in cold water for 15-20 seconds, max.
🥒 Lay your spring roll wrapper down on your cuttings board. Add the nori sheet in the center but towards the edge of the wrapper so you can roll it. To the top of the nori, add a line of Japanese mayo and a spoonful of salsa macha. Then add your salmon, cucumber, lots of green onion, 2 slices of avocado, another squeeze of lemon and wrap as shown in the video. Roll in sesame seeds and top with eel sauce. For help, please see my video in the recipe card below.
🫶 And that is it, subscribe for more!
Substitutions and Variations
Substitutions
- If you don’t have Japanese mayo, regular will also work.
- There’s nothing like the silky smooth raw salmon, but if you aren’t a fan, canned tuna or cooked salmon would work absolutely amazing in these spring rolls too.
Variations
- No Spice Variation- If spice isn’t your jam, just skip the salsa macha. The other flavors in these Salmon Spring Rolls are just as amazing without it.
- Extra Veggie Variation- If you want to jazz it up and pack it with more veggies, you can add sliced carrots, lettuce, or bell pepper for a little extra pop.
🔥Chef Nadia’s Tip🔥
Always use sushi grade fish. If I can’t find it locally, I buy mine at Riviera Seafood Club.
The Perfect Pairings
Common Questions for Salmon Spring Rolls
It’s adorable isn’t it?! I bought my cutting board on Amazon!
I buy mine at AJ’s but if you don’t have one near you I also buy it online at Riviera Seafood Club.
Salmon Spring Rolls
Equipment
- cutting board
- knife
- plate
- high rimmed plate or bowl
- small saucepan
Ingredients
- 4 spring roll wrappers
- 4 oz sushi grade salmon, sliced, if you can't find it locally you can buy it at Riviera Seafood Club.
- Japanese mayo, to taste
- salsa macha, salsa macha recipe or chili crisp
- 1 Persian cucumbers, julienned
- ¼ cup green onion
- 1 avocado, sliced
- ½ lemon, juice
- Toasted sesame seeds, to taste
- Mini nori squares
Eel Sauce (optional)
- ½ Sugar, equal parts
- ½ Soy Sauce, equal parts
- ½ Rice Vinegar, equal parts
Instructions
- Start by prepping all your food. Cut your cucumbers into thin long strips. Chop the green onions. Slice an avocado kind of thick and squeeze lemon juice on it so it doesn't turn. Slice your sushi grade salmon into strips. Cut your nori into rectangles. Pour your sesame seeds into a bowl. Fill a high rimmed plate or a bowl that will fit your spring roll wrappers with water.
- Now that you are all prepped, soak your wrappers in cold water for 15-20 seconds, max.
- Lay your spring roll wrapper down on your cuttings board. Add the nori sheet in the center but towards the edge of the wrapper so you can roll it. To the top of the nori, add a line of Japanese mayo and a spoonful of salsa macha. Then add your salmon, cucumber, lots of green onion, 2 slices of avocado, another squeeze of lemon and wrap as shown in the video. Roll in sesame seeds and top with eel sauce.
Eel Sauce
- Heat sugar, soy sauce and rice vinegar in a small saucepan over medium heat.
- Cook and stir until the sauce has reduced to about ¾ cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
