Asian recipes/ Fish & Seafood/ Lunch/ Quick & Easy/ Snacks & Fingerfood/ Starters

Crispy Rice Paper Salmon & Avocado Cups

17 September 2022

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!

The salmon and avocado filling has got all the classic Japanese umami flavours: soy sauce, sesame oil, mirin, rice vinegar and toasted sesame seeds. I also added a sprinkle of furikake, a Japanese condiment made with dried seaweed.

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.

Crispy Rice Paper Salmon & Avocado Cups

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Appetizer, starter, finger food Asian, Japanese
By Saffron Serves: 4 (3 portions per person)
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes + freezing time


  • 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


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, mix well and spoon the mixture into the rice paper cups. Sprinkle with the furikake if using.


Serve immediately, the rice paper cups will go soggy quite quickly because of the dressing.


How to eat them? Just grab one and take a bite, a bit like a temaki (hand roll sushi).


The rice paper cups can be made 1-2 hours in advance.

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