Air Fryer Salmon Rice Paper Wraps

• servings: Makes 4 servings (2 each

Ingredients

Comment LINK for a DM to my AIR FRYER! It’s the best and I am so happy with it!

1 lb salmon, cubed into tiny pieces

2 tb kewpie mayo

3 tb low sodium soy sauce

2 tb sriracha (@yellowbirdsauce)

2 tb rice vinegar

1 tb toasted sesame oil (@latourangelle)

3 green onions, sliced

1 tb arrowroot or corn starch

8 pieces nori seaweed paper (@gimmeseaweed)

16 rice paper wraps

Dipping sauce:

1/2 cup low sodium soy sauce

2 tb rice wine vinegar

2 tsp sesame oil

2 garlic cloves, mashed

1 tb grated/minced ginger

2 tsp sriracha

1 green onion, thinly sliced

2 tsp sesame seeds

Make dipping sauce. Add all ingredients to a small bowl and set aside. Chop salmon into small pieces and add to a large bowl, along with the mayo, soy sauce, vinegar, sesame oil, and sriracha. Mix and coat salmon well then add the green onions and arrowroot/cornstarch, mixing again. Line up rice papers on the counter. Use spray bottle (or other method) to dampen. Add a one piece of nori in the center of each one, followed by 2-3 tb of salmon mixture to each one then GENTLY fold as shown so they don’t tear. *I did double wrap them for more crunch, but that’s optional. Air fry at 400F for 10 minutes, then flip them over and air fry for 4-5 minutes more. Serve with dipping sauce and enjoy!