Spicy Sushi Rice Paper Rolls

Cook Time 40 minutes

Servings makes 12

Ingredients

2 x 200g canned salmon, drained

1 tbsp hot chilli sauce of your choice 

2 tbsp mayo

1 tbsp light soy sauce

12 rice paper sheets

2-3 nori sheets, cut into 10 rectangles (approx 4cm x 8cm)

1 cucumber, cut into thin matchsticks

1 carrot, cut into thin matchsticks

1 avocado, sliced

1 cup sushi rice

Salt and pepper, to taste

Dipping sauce

2 tbsp chilli oil (or preferred amount)

1 tbsp rice wine vinegar

1 pinch of caster sugar

Method

Rinse and drain the sushi rice. In a pot, add 2 cups of water so the rice is covered, and cook on the stovetop for about 15-20 minutes (or cook to packet instructions or in a rice cooker). Allow to cool.

In a bowl, mix the salmon, light soy, chilli sauce, and mayo together. Season to taste with salt and pepper and set aside.

To assemble, in a shallow bowl, wet the rice paper in water for a moment then lay it on a clean surface. 

In the centre of the rice paper, layer the nori sheet then 1 tablespoon of sushi rice and 1 tbsp salmon mix, an avocado slice and veggies. Wrap the rice paper horizontally, then vertically and roll upwards to close, creating a rectangular-shaped roll. 

Repeat with the remaining rice papers, then cut in half to serve.

In a small bowl, mix the dipping sauce ingredients together. Serve dipping sauce with the rolls.