Rice Paper Poke Bites
Difficulty: Easy | Makes: 2 Servings
Take your poke bowl to the next level with these rice paper poke bites. Using our new Roland® Rice Paper as edible serving cups, this recipe is full of exciting texture and bold flavor! It has fresh flavor from the salmon and bright heat from the sauce for delicious flavor in every bite.
For the Rice Paper Cups
- 4 sheets Roland® Rice Paper, cut into quarters
- Roland® Grapeseed Oil, for frying
- Salt, as needed
For the Filling
- 6 ounces sushi-grade salmon
- ½ avocado, diced
- ½ cup mango, diced
- 1 medium cucumber, thinly sliced
- ¼ cup kumquat, thinly sliced
- 1 tablespoon Roland® Crushed Aji Rocoto
- 1 tablespoon Roland® Tamari Soy Sauce
- 1 tablespoon Roland ® Rice Vinegar
- 1 tablespoon fresh lime juice
- Zest of 1 lime
- 1 tablespoon agave syrup
- 1 teaspoon Roland® Toasted Sesame Oil
- 1 tablespoon Roland® Grapeseed Oil
- 1 teaspoon grated ginger
- 1 small clove of garlic, grated
- 1 tablespoon thinly sliced scallion, plus more to garnish
- Roland® White Sesame Seeds and Roasted Black Sesame Seeds, to garnish
Directions
For the Rice Paper Cups
- Heat oil to 375 degrees F. One at a time, dip the rice paper triangles into the oil (they will puff almost instantly). Use metal tongs to push the center down to form a cup shape for 1-2 seconds. Remove, drain on a rack, lightly salt, and set aside
For the Dressing
- Combine the crushed aji rocoto, tamari soy sauce, rice vinegar, lime juice and zest, agave syrup, sesame oil, grapeseed oil, garlic, and ginger, and whisk well
For the Filling
- In a chilled bowl, fold together the salmon, avocado, mango, scallion, kumquat, and sesame seeds. Add just enough dressing to lightly coat. Taste and adjust seasoning as needed
- Fill each rice paper cup with 2 tablespoons of the poke mixture. Top with extra dressing and garnish with sesame seeds and more scallions
