Salmon Poke on Rice Paper Crisp
Salmon Poke on Rice Paper Crisp
Preparation time:
30 minutes
Cooking time:
5 minutes


  • 500g sashimi-grade salmon, cut into 1cm cubes
  • 2 spring onions, thinly sliced
  • 1 firm ripe avocado, flesh scooped, cut into 1cm cubes
  • Peanut oil, to deep-fry
  • 12 small rice paper rounds


  • 2 tbs soy sauce
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame seeds, toasted
  • ½ tsp chilli flakes


  • 2 egg yolks
  • 1 tbs lemon juice
  • 1 tbs apple cider vinegar
  • 250ml (1 cup) macadamia oil
  • 2 tsp Dijon mustard
  • 3 tbs sriracha chilli sauce
  1. Method
  2. Notes

  1. To make dressing, whisk all ingredients together to combine.
  2. To make mayonnaise, process egg yolks, lemon juice and vinegar in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in mustard and chilli sauce. Season and refrigerate until needed.
  3. Place salmon, onion and avocado in a bowl. Pour over dressing and toss to combine. Refrigerate for 5 minutes to marinate.
  4. Fill a deep-fryer or large saucepan one-third full with peanut oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working with one rice paper round at a time, carefully slide into oil and deep-fry for 30 seconds or until puffed and expanded. Remove with a slotted spoon and drain on paper towel. Repeat with remaining rice paper rounds.
  5. Place crisps on serving plates and top with salmon mixture. Dollop a little mayo on top to serve.

This recipe has been tested.