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Crispy Salmon Seaweed Rolls with Rice Paper
CiCi Li
Ingredients
  • subheading: For the salmon seaweed rolls:
  • ½ pound salmon, sliced into ¼ inch thick and 4 inches long
  • 12 pieces asparagus, cut into 4 inches long, removed stems
  • 12 sheets roasted seaweed (temaki nori)
  • 12 pieces rice paper
  • ½ cup water
  • 6 tablespoons avocado oil, or other cooking oil
  • ⅛ teaspoon salt
  • subheading: For the teriyaki dipping sauce:
  • 1 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 2 tablespoons sugar
  • 1 teaspoon ginger, minced
  • 1 tablespoon cornstarch
  • 3 tablespoon water
  • 1 tablespoon roasted sesame
Steps
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