Brown rice and salmon pockets in rice paper

Brown rice and salmon pockets in rice paper

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  • 10 pockets
  • 500 gr salmon steaks
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 ½ cups cooked brown rice
  • 3 tablespoons tamari sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons furikake with nori and sesame
  • 2 tablespoons mirrin
  • 1 cup green onion stalks
  • ¼ cup cilantro sprouts or 2 tablespoons finely chopped cilantro
  • 20 rice sheets
  • Enough water to soak the rice sheets
  • Mayonnaise with Sriracha or hot sauce
  • Frying oil


    Mix rice, salmon, tamari, sesame, furikake, mirrin, salt and pepper to taste and cilantro sprouts or leaves
    In an extended and shallow dish, add filtered water
    Hydrate a rice sheet at a time
    Place two hydrated sheets on a plate
    Add enough stuffing in the center
    Add a few stems of onion on top
    Add mayonnaise with sriracha or hot sauce on top (optional)
    Close as and envelope each layer of rice sheet at a time
    Heat oil
    Fry the pockets on both side
    Place them on a cooling grid with paper towels to remove excess oil, taking care not to leave them too long because they stick
    Arrange on a plate and serve with tamari sauce


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