These sushi parcels are a quick way to enjoy the familiar flavors of sushi rolls, but with a surprise crisp shell. Inside: juicy salmon in a savory dressing, creamy avocado and fresh cucumber; outside: nori and rice paper fried until golden.
Ingredients
- Sushi rice, cooked and warm — 1 1/2 cups | 300 g
- Rice vinegar — 2 tbsp | 30 ml
- Sugar — 1 tsp | 4 g
- Salt — 1/2 tsp | 3 g
- Salmon fillet, raw, sashimi-grade — 9 oz | 250 g
- Mayonnaise — 2 tbsp | 30 g
- Sriracha — 1 tsp | 5 ml (to taste)
- Green onion — 2–3 stalks
- Nori — 2 sheets
- Rice paper — 4 sheets
- Avocado — 1
- Cucumber — 1
- Vegetable oil — 2–3 tbsp | 30–45 ml (for frying)
- Warm water for soaking the rice paper — about 2 cups | 500 ml
How to prepare
- Prepare the rice: stir rice vinegar, sugar and salt into the warm cooked rice. Mix well and let it cool until just warm so it does not soften the nori.
- Make the filling: cut the salmon into small cubes. Add finely sliced green onion, mayonnaise and sriracha, plus a pinch of salt to taste. Mix well.
- Assemble the nori parcels: cut each sheet of nori in half. Place a quarter of the rice along one edge of each half and press it down. Add cucumber strips, avocado slices and a spoon or two of salmon. Roll into a tight parcel, folding in the bottom first, then the sides and top.
- Wrap with rice paper: dip a sheet of rice paper into warm water for 5–7 seconds, lay it on a board and wrap the nori parcel inside it, sealing the edges tightly.
- Fry until crisp: heat a skillet with a little oil over medium heat. Fry the parcels for 1 1/2–2 minutes per side until golden. Work in batches and add more oil if needed.
- To serve: let the parcels rest for a minute, then cut in half if you like. Serve immediately with soy sauce, wasabi and pickled ginger, if desired.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- No raw fish: use lightly salted or hot-smoked salmon, canned tuna or cooked shrimp.
- Adjust the heat: vary the amount of sriracha, replace it with chili garlic sauce, or stir a little soy sauce into the mayonnaise for a milder flavor.
- Air fryer option: cook at 375°F | 190°C for 6–8 minutes, brushing the parcels with oil first.
- Gluten-free version: serve with tamari and use gluten-free mayonnaise.
- Storage: best eaten right away. If any remain, refrigerate for up to 24 hours and reheat in a dry skillet for 1–2 minutes to bring back the crunch.
Nutritional value (per serving)
| Calories | 370 kcal |
| Protein | 17 g |
| Fat | 18 g |
| Carbohydrates | 38 g |
| Fiber | 5 g |
| Sodium | 480 mg |
FAQ
What can I use instead of salmon?
Tuna, shrimp, crab meat, or lightly salted/smoked salmon all work well. For a vegetarian version, use tofu, roasted pumpkin, or avocado with cucumber.
How do I roll the parcel so it does not fall apart when frying?
Place the filling closer to one edge, press the rice and nori together firmly, fold it like a letter, and then wrap it in rice paper — it helps seal the seams. Let it rest for a minute before frying so the paper sets.
Can I make it without frying?
Yes. Eat it right after wrapping the nori (like an onigiri sandwich), or wrap it in rice paper and let it soften for a tender, unfried version.