Firecracker Salmon Rolls


6 Sheets Rice Paper
1 lb Fresh Salmon Filet
4 TBSP Olive Oil
2 TBSP Japanese Seaweed Spice Blend (Furikake)
1 C Cooked Jasmine Rice
1 Avocado
1 Jalapeno
¼ C Ty Ling Sweet and Sour Sauce


Heat 2 TBSP of the olive oil in a medium frying pan. Season the salmon with the japanese spice blend and sear on both sides for 3-4 minutes. Remove salmon from pan and set aside. Once cooled slightly, divide into 6 equal portions.

Slice the avocado and jalapeno.

Fill a wide shallow bowl or rimmed plate with water. 

Dip each rice paper sheet into the water for 3-4 seconds, then place on a clean flat surface. 

Add 2 TBSP cooked rice, 1 piece of salmon, 2 slices of avocado, and 1-2 jalapeno slices. Roll rice paper burrito style as tight as possible.

Heat remaining olive oil in the same pan you cooked the fish, and sear the rolls on both sides until golden and crispy. Top with an extra pinch of the spice blend if desired.

Serve with Ty Ling Sweet and Sour Sauce for dipping.