Crispy Rice Paper Chips with Spicy Salmon
Light, airy rice paper chips topped with spicy salmon create a crisp, fresh and slightly spicy bite. A modern appetizer with clean textures and bold contrast.
Ingredients
Serves 4 (makes ~20–24 chips)
Rice Paper Chips
- 20–24 crispy rice paper chips (prepared using Crispy Rice Paper Chips (Base Method))
Spicy Salmon
- 200 g fresh salmon (sushi-grade), finely diced
- 2 tbsp mayonnaise
- 1–2 tsp sriracha (adjust to taste)
- 1 tsp soy sauce
- ½ tsp sesame oil
To Serve
- 1 avocado
- Sesame seeds
- Finely sliced green onion
- 1–2 tbsp chili mayo (optional)
Instructions
- Prepare the crispy rice paper chips using Crispy Rice Paper Chips (Base Method).
- Finely dice the salmon into small, even cubes.
- In a bowl, combine mayonnaise, sriracha, soy sauce and sesame oil.
- Gently fold the salmon into the sauce until evenly coated.
- Slice the avocado just before assembling.
- Place a small piece of avocado onto each chip.
- Add a spoonful of spicy salmon on top.
- Drizzle with chili mayo if desired.
- Finish with sesame seeds and finely sliced green onion.
- Serve immediately.
Notes & Pro Tips
- Use sushi-grade salmon for best quality and safety
- Finely diced salmon gives a cleaner, more refined texture
- Do not overload the chips — they are delicate and can break easily
- Assemble just before serving to maintain crispiness
- Adjust sriracha depending on desired heat level
- Serve immediately for best texture and contrast
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