Crispy Rice Paper Salmon & Avocado Cups
Every time I make these little rice cups they get devoured in minutes, they’re just sooo good and sooo moreish! The rice paper cups are super easy to make, just cut rice paper sheets in 6 pieces and fry in a layer of hot vegetable oil in a frying pan. They’ll crisp up in just a few seconds!
Crispy, golden, fresh, and delicious—these Crispy Rice Paper Salmon & Avocado Cups are my new favourite snack, appetiser, or even light meal. The contrast between the crunchy rice paper, the tender, flaky salmon, and the creamy avocado is just perfect. And the best part? They’re super quick and easy to make!
The magic starts with rice paper wrappers, which turn beautifully crispy when pan-fried or baked. I’ve seen them used for crispy dumplings before, so I thought, why not try them as little cups? Crispy, airy, and the perfect bite-size vessel for all the good stuff inside!
For the filling, I used fresh salmon, simply marinated and pan-seared until just cooked through. Then, creamy avocado, fresh herbs, and a tangy soy-lime dressing bring everything together. The result? A little crispy cup packed with savoury, creamy, and fresh flavours, with just the right amount of zing.
Why You’ll Love This Recipe
✔️ Crunchy & Light – Crispy rice paper meets a creamy, flavourful filling.
✔️ Fresh & Healthy – Packed with protein, healthy fats, and vibrant flavours.
✔️ Quick & Easy – On the table in under 30 minutes.
If you’re looking for a great make-ahead appetizer then this is the one I’d recommend! As soon as they’re assembled you need to eat the right away so the cups stay crispy. These Crispy Rice Paper Salmon & Avocado Cups are perfect for sharing, but I won’t blame you if you keep them all to yourself! Time to get cooking. 🍣🥑✨
Not in the mood to fry your own rice paper cups? This salmon avocado filling goes great on pre made Tempura seaweed chips for example.
Another great Japanese snack are these Chicken Yakitori with Homemade Glaze. Looking for more Japanese inspiration? I love grazing through the recipes of Just One Cookbook.
Crispy Rice Paper Salmon & Avocado Cups
(44 votes, average: 3.45 out of 5)
Loading...Every time I make these little rice cups they get devoured in minutes, they’re just sooo good and sooo moreish! The rice paper cups are super easy to make, just cut rice paper sheets in 6 pieces and fry in a layer of hot vegetable oil in a frying pan. They’ll crisp up in just a few seconds!
Ingredients
- 1/2 cup vegetable oil
- 2 rice paper sheets
- 300 g sushi quality salmon filet
- 1 avocado
- 1 spring onion
- Dressing ingredients
- 2 tsp rice vinegar
- 4 tsp mirin (or dry sherry)
- 4 tsp light soy sauce
- 2 tsp sesame oil
- Toasted sesame seeds to sprinkle
- To serve (optional)
- Furikake
- Chili flakes
Instructions
Rice paper cups
Cut the rice paper sheets into 6 pieces each with a pair of scissors.
Heat about 0.5 cm layer of oil in a frying pan. Using tongs add a piece of rice paper to the hot oil. It will crisp up instantly, use the tongs to press the rice paper down a bit in the middle, this way the sides will come up and create little cups.
Make the cups one at a time and let them drain on some kitchen paper.
The salmon avocado filling
Place the salmon filet in the freezer for at least 30 minutes, if possible a bit longer so it stiffens a bit. This way the salmon will be easier to slice into small cubes.
In a small bowl mix all the dressing ingredients together. Taste and adjust to your liking. Mirin to make it sweeter, soy sauce to make it saltier, rice vinegar to add extra zing. It should be a perfect umami combo.
Finely chop the spring onion and slice the avocado in 0,5 cm cubes. Place these in a bowl.
Remove the salmon from the freezer and chop into 0.5 cm cubes, add to the spring onion and avocado. Cover and set aside in the fridge until ready to serve.
To serve
When ready to serve add the dressing to the salmon mix and stir well. Serve the rice paper cups and salmon filling separately and let everyone fill their cups themselves, this way you ensure extra crispiness of the rice paper cups as they will go soggy quite quickly due to the dressing.
How to eat them? Just make one, sprinkle over some furikake or chili flakes and take a bite, a bit like a temaki (hand roll sushi).
Notes
The rice paper cups can be made 1-2 hours in advance.
