Salmon Poké and Rice Cracker

I love texture in my food.

The crunch! The crispy!

I was on a scroll bender on Instagram when I had stumbled on a TiKTok video of someone frying rice paper — and how it magically turned into a crispy, crunchy and thin cracker.

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Ingredients

• 1 lb sashimi grade salmon (or any sashimi grade fish)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 bunch green onion
• 1 tablespoon Japanese mayo
• 1 teaspoon Sriracha
• 1 tablespoon fish roe (Masago)
• 1 tablespoon seaweed salad (optional)
• 4 rice paper
• 1 cup peanut or grapeseed oil
• 1 teaspoon sesame seeds (optional)

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Directions

1. Cube salmon fillet in roughly about 2 centimeters in size.
2. In a bowl add in the salmon, soy sauce, sesame oil, mayo, sriracha and chopped up green onions. Give it a good mix to incorporate everything. (You can obviously add more mayo and sriracha to taste.) Set a side.
3. In a shallow pan add in oil and heat to 300° — while the oil heats — cut each of the rice paper to 4 quadrants.
4. Once the oil heats up — carefully drop in one rice paper quadrant at a time and watch it puff up. (This part is so much fun!)
5. Once you’ve fried all of the rice paper into crackers arrange them on a plate and create 2 bite-ish crackers — you might need to break some to make them smaller.
6. Put about a teaspoon of the salmon poké and garnish with seaweed, masago and sesame seeds.