Baked salmon, mango & rice summer rolls
Fresh and full of texture, these crisp summer rolls are packed with salmon, mango and cucumber, wrapped in rice paper and served with two dips—one creamy, one sesame—each enriched with Kikkoman sauces.
Preparation
Step 1
50 g basmati rice – 150 g salmon fillet – 2 tbsp Kikkoman Sauce for Poke Bowl – 1 tbsp sesame seeds
Boil the rice until cooked through, then set aside to cool. Cut the salmon into cubes, mix with the Kikkoman Poke Sauce and sesame seeds, then bake at 200°C for 10 minutes in an air fryer or 15 minutes in the oven.
Step 2
6 sheets of rice paper – ½ long cucumber – 1 mango
Cut the cucumber and mango into strips. Soak each sheet of rice paper in water until soft.
Step 3
1 tbsp black sesame seeds
Place a portion of rice, salmon, cucumber and mango on each sheet of rice paper and sprinkle with the sesame seeds. Wrap tightly.
Step 4
150 g single cream – 2 tbsp Kikkoman Sauce for Poke Bowl – 1 tsp lemon juice
Mix the single cream, Kikkoman Poke Sauce and lemon juice to make the first dip.
Step 5
2 tbsp Kikkoman Sesame Sauce – 1 tbsp water – ½ tsp ground black pepper
Mix the Kikkoman Sesame Sauce, water and black pepper to make the second dip. Serve the summer rolls with the creamy dip and the sesame dip.
Recipe-ID: 1528
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50 g basmati rice – 150 g salmon fillet – 2 tbsp Kikkoman Sauce for Poke Bowl – 1 tbsp sesame seeds
Boil the rice until cooked through, then set aside to cool. Cut the salmon into cubes, mix with the Kikkoman Poke Sauce and sesame seeds, then bake at 200°C for 10 minutes in an air fryer or 15 minutes in the oven.
6 sheets of rice paper – ½ long cucumber – 1 mango
Cut the cucumber and mango into strips. Soak each sheet of rice paper in water until soft.
1 tbsp black sesame seeds
Place a portion of rice, salmon, cucumber and mango on each sheet of rice paper and sprinkle with the sesame seeds. Wrap tightly.
150 g single cream – 2 tbsp Kikkoman Sauce for Poke Bowl – 1 tsp lemon juice
Mix the single cream, Kikkoman Poke Sauce and lemon juice to make the first dip.
2 tbsp Kikkoman Sesame Sauce – 1 tbsp water – ½ tsp ground black pepper
Mix the Kikkoman Sesame Sauce, water and black pepper to make the second dip. Serve the summer rolls with the creamy dip and the sesame dip.
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