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Salmon Rice Paper Chips

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Salmon Rice Paper Chips are a great way to use leftover salmon. Simply mix it with mayo, siracha, and top it on crispy rice paper chips.

Salmon rice paper chips topped with furikake seasoning on a plate.

I usually make salmon once a week, and when I have leftovers, I’m always trying to find different ways to re-purpose it. I’ve done Salmon Tacos and Salmon Cakes, both delicious!

But this leftover salmon on rice paper chips was so good and easy to make that it’s now one of my favorite salmon recipes.

Ingredients Needed

Ingredients with text for leftover salmon salad, (mayo, furikake, siracha, cooked salmon).

You can find the instructions on how to make the rice paper chips here. They cook in seconds and are so light and crispy, making them perfect vessel for leftover salmon.

Feature image of crispy rice paper chips piled on a plate.

Cooked Salmon– The leftover salmon I had was this Salmon with Sweet Chili sauce, but any cooked salmon with salt and pepper works.

Mayo– I used Japanese Mayonnaise but regular mayonnaise works as well.

Siracha– I love the slight spiciness you get from a little bit of siracha. You can omit it or use your favorite hot sauce.

Furikake Seasoning- This is a popular Japanese seasoning mix of seaweed, sesame seeds, and salt. You can also substitute sesame seeds, or chopped green onions.

How to Make the Salmon

This recipe is for cooked salmon. If you prefer a raw salmon salad, then you’ll need to use a sashimi grade salmon and ensure you are using proper raw fish handleling.

Flake the cooked salmon filet with a fork, then add your choice of mayo and siracha.

Cooked salmon on a plate with a dollop of mayo and siracha.
Leftover salmon mixed with mayo and siracha.

Taste the salmon and add any seasoning if needed. Once all your rice paper chips are fried, you can assemble the salmon cups.

Salmon salad on rice paper chips.

Place a spoonful of the salmon salad onto each rice paper chip. Then top with furikake seasoning, sesame seeds, or green onions.

How to Serve and Store

These salmon rice paper chips are best eaten right after assembling them. The salmon salad will cause the rice paper chips to get soggy once in contact.

Up close shot of salmon salad on rice paper chips and topped with seaweed.

If you need to make them ahead of time, then mix the salmon salad together and place in the refrigerator until you are ready to eat.

Fry the rice paper chips just before eating for the best taste. Alternatively you can fry them and have them out on the counter for about an hour.

Enjoy them as a light meal, appetizer, or party bite!

More Small Bite Recipes

Feature image of salmon rice paper chips on a plate.

Salmon Rice Paper Chips

Renee
Salmon Rice Paper Chips are a great way to use leftover salmon. Simply mix it with mayo, siracha, and top it on crispy rice paper chips.
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients
  

Instructions
 

  • Fry the Rice Paper Chips, following these instructions.
  • Flake the cooked salmon with a fork. Add the mayonnaise and siracha, once combined taste to see if additional seasoning is needed.
  • Top a spoonful of the salmon mixture onto a rice paper chip and top with furikake seasoning.

Video

Notes

These salmon rice paper chips are best eaten right after assembling them. The salmon salad will cause the rice paper chips to get soggy once in contact.

Nutrition

Calories: 296kcalCarbohydrates: 8gProtein: 24gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 69mgSodium: 321mgPotassium: 593mgFiber: 0.3gSugar: 0.1gVitamin A: 323IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

Keyword Salmon Rice Paper Chips
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