Salmon Rice Paper Rolls and Veggie Sushi With Dipping Sauces

by | Dec 2, 2019 | 0 comments

A fresh, vibrant platter to suit any spring or summer time event.

Yields10 ServingsPrep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
Rice Paper Rolls
 4 sheets of rice paper
 200 g smoked salmon
 Quarter of a cucumber, cut into julienne slices (similar size to a match stick)
 1 avocado, sliced
 1 carrot, cut into julienne slices
 3 cos lettuce leaves, sliced
 2 tbsp Spanish onion, sliced thinly
 1/4 cup fresh sprouts
 Quarter of a capsicum, cut into julienne slices
 3 tbsp purple cabbage, sliced thinly
Veggie Sushi
 4 sheets of seaweed (Nori)
 1 cup cooked quinoa (cooled slightly)
 Quarter of a cucumber, cut into julienne slices (similar size to a match stick)
 1 avocado, sliced
 1 carrot, cut into julienne slices
 3 cos lettuce leaves, sliced
 2 tbsp Spanish onion, sliced thinly
 1/4 cup fresh sprouts
 Quarter of a capsicum, cut into julienne slices
 3 tbsp purple cabbage, sliced thinly
Peanut Dipping Sauce
 1/3 cup peanut butter
 2 tbsp coconut milk
 Juice of 1 lime
 2 tbsp tamari (or coconut aminos)
 2 cloves garlic, minced
 4 tbsp water
Ginger and Tamari Dipping Sauce
 1/4 cup tamari
 Juice of 1 lime
Rice Paper Rolls
1

Prepare filling ingredients and place on a plate.

2

Soak the rice paper sheets individually in warm water until soft. Remove and place on a clean tea towel.

3

Place one layer of smoked salmon into the middle of the rice paper.

4

Add little bits of all of the ingredients, before tucking in the side edges and rolling tight. Set aside and repeat with the other rice paper sheets. Place in the refrigerator.

Veggie Sushi
5

Cook the quinoa and set aside covered (so it stays slightly warm but not too hot).

6

Lay the seaweed sheets out side by side on a clean tea towel. Spread a layer of the quinoa over each sheet, leaving about 1 inch at the top.

7

Add little bits of the filling and roll tightly and set aside. Repeat for each of the seaweed sheets.

Peanut Dipping Sauce
8

Add all of the peanut dipping sauce ingredients into a food processor and blitz until smooth. If it is too thick, add some more water until you reach the desired consistency. Place in a small serving dish.

Ginger and Tamari Dipping Sauce
9

Mix the tamari, lime juice and ginger powder in a small serving dish and mix well.

To Serve
10

Place the sushi, rice paper rolls and dipping sauces on a platter to serve.

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Ingredients

Rice Paper Rolls
 4 sheets of rice paper
 200 g smoked salmon
 Quarter of a cucumber, cut into julienne slices (similar size to a match stick)
 1 avocado, sliced
 1 carrot, cut into julienne slices
 3 cos lettuce leaves, sliced
 2 tbsp Spanish onion, sliced thinly
 1/4 cup fresh sprouts
 Quarter of a capsicum, cut into julienne slices
 3 tbsp purple cabbage, sliced thinly
Veggie Sushi
 4 sheets of seaweed (Nori)
 1 cup cooked quinoa (cooled slightly)
 Quarter of a cucumber, cut into julienne slices (similar size to a match stick)
 1 avocado, sliced
 1 carrot, cut into julienne slices
 3 cos lettuce leaves, sliced
 2 tbsp Spanish onion, sliced thinly
 1/4 cup fresh sprouts
 Quarter of a capsicum, cut into julienne slices
 3 tbsp purple cabbage, sliced thinly
Peanut Dipping Sauce
 1/3 cup peanut butter
 2 tbsp coconut milk
 Juice of 1 lime
 2 tbsp tamari (or coconut aminos)
 2 cloves garlic, minced
 4 tbsp water
Ginger and Tamari Dipping Sauce
 1/4 cup tamari
 Juice of 1 lime

Directions

Rice Paper Rolls
1

Prepare filling ingredients and place on a plate.

2

Soak the rice paper sheets individually in warm water until soft. Remove and place on a clean tea towel.

3

Place one layer of smoked salmon into the middle of the rice paper.

4

Add little bits of all of the ingredients, before tucking in the side edges and rolling tight. Set aside and repeat with the other rice paper sheets. Place in the refrigerator.

Veggie Sushi
5

Cook the quinoa and set aside covered (so it stays slightly warm but not too hot).

6

Lay the seaweed sheets out side by side on a clean tea towel. Spread a layer of the quinoa over each sheet, leaving about 1 inch at the top.

7

Add little bits of the filling and roll tightly and set aside. Repeat for each of the seaweed sheets.

Peanut Dipping Sauce
8

Add all of the peanut dipping sauce ingredients into a food processor and blitz until smooth. If it is too thick, add some more water until you reach the desired consistency. Place in a small serving dish.

Ginger and Tamari Dipping Sauce
9

Mix the tamari, lime juice and ginger powder in a small serving dish and mix well.

To Serve
10

Place the sushi, rice paper rolls and dipping sauces on a platter to serve.

Salmon Rice Paper Rolls and Veggie Sushi With Dipping Sauces
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