Steamed Salmon Rice Paper Rolls
A simple, protein-packed dish made effortlessly with just one bottle of Kitchi Sauce.
Ingredients
Ingredients
250–300 g salmon fillet
5 Vietnamese rice paper sheets
2–3 tbsp chopped scallions
A little oil, for greasing the plate and rice paper
Tobiko, for garnish as desired
Extra chopped scallions, for garnish
Ingredients for the Sauce
3 tbsp Kitchi Sauce
½ tbsp sesame oil
30 ml water
Instructions
Cut the salmon lengthwise into five thick pieces suitable for wrapping.
Dip each rice paper sheet briefly in water until it begins to soften. Place it on a tray or flat surface, taking care not to soak it for too long, as it may become too soft and tear easily.
Place one piece of salmon on each sheet and sprinkle with chopped scallions. Fold both sides inward, then roll tightly. Repeat with the remaining ingredients.
Lightly grease a plate to prevent sticking. Arrange the salmon rolls on the plate with a little space between them, then lightly brush the surfaces with oil.
Bring the water in a steamer to a boil. Steam the rolls over medium heat for 8–10 minutes, or until the rice paper becomes translucent and the salmon is fully cooked.
Prepare the sauce by combining Kitchi Sauce, sesame oil, and water. Stir well.
Arrange the steamed salmon rolls on a serving plate and pour the sauce over them. Sprinkle with chopped scallions, garnish with tobiko, and serve hot.
These salmon rice paper rolls combine soft, delicate wrappers with tender, juicy salmon, complemented by the aroma of scallions and sesame oil. Finished with a well-balanced Kitchi Sauce, this dish looks special yet is easy to prepare—and makes a wholesome meal too.
Watch the Cooking Video
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