#tastybite

These salmon spring rolls are light, fresh, and bursting with flavor. They're perfect as an appetizer or a light meal.

Ingredients: 200g salmon fillet, cooked and flaked. 8 spring roll wrappers. 1 carrot, julienned. 1 cucumber, julienned. 1/2 red bell pepper, julienned. 2 tablespoons chopped fresh cilantro. 2 tablespoons chopped fresh mint. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon honey. 1 teaspoon grated ginger. 1 teaspoon minced garlic. Lime wedges, for serving.

Instructions: In a small bowl, mix soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic to make the dipping sauce. Take a spring roll wrapper and dip it briefly in warm water to soften. Lay the wrapper flat on a clean surface. Arrange a portion of flaked salmon, carrots, cucumber, bell pepper, cilantro, and mint in the center of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly. Repeat with the remaining wrappers and filling. Serve the salmon spring rolls with the dipping sauce and lime wedges.

Prep Time: 20 minutes

Cook Time: 10 minutes

NinJin Roll is a delicious sushi roll filled with crunchy vegetables, tender shrimp, and a spicy mayo sauce, perfect for sushi lovers looking for a flavorful bite.

Ingredients: 2 cups sushi rice. 4 sheets nori seaweed. 1 carrot, julienned. 1 cucumber, julienned. 4 ounces cooked shrimp, sliced. 2 tablespoons mayonnaise. 1 tablespoon Sriracha sauce. Soy sauce for dipping. Pickled ginger for serving. Wasabi for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. Put down a bamboo sushi mat on a flat surface. Then, put a nori sheet on top of it, shiny side down. Cover the nori with a thin layer of sushi rice, leaving about an inch of space at the top. Sliced cucumbers, carrots, and shrimp should be put in the middle of the rice. To make the sauce, mix the Sriracha and mayonnaise in a small bowl. Then, drizzle it over the filling. Use the bamboo mat to carefully roll the sushi into a cylinder shape. Apply light pressure as you roll it. With a sharp knife, cut the roll into small pieces that are easy to eat. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 30 minutes

Cook Time: 0 minutes

NinJin Roll is a delicious sushi roll filled with crunchy vegetables, tender shrimp, and a spicy mayo sauce, perfect for sushi lovers looking for a flavorful bite.

Ingredients: 2 cups sushi rice. 4 sheets nori seaweed. 1 carrot, julienned. 1 cucumber, julienned. 4 ounces cooked shrimp, sliced. 2 tablespoons mayonnaise. 1 tablespoon Sriracha sauce. Soy sauce for dipping. Pickled ginger for serving. Wasabi for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. Put down a bamboo sushi mat on a flat surface. Then, put a nori sheet on top of it, shiny side down. Cover the nori with a thin layer of sushi rice, leaving about an inch of space at the top. Sliced cucumbers, carrots, and shrimp should be put in the middle of the rice. To make the sauce, mix the Sriracha and mayonnaise in a small bowl. Then, drizzle it over the filling. Use the bamboo mat to carefully roll the sushi into a cylinder shape. Apply light pressure as you roll it. With a sharp knife, cut the roll into small pieces that are easy to eat. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 30 minutes

Cook Time: 0 minutes

NinJin Roll is a delicious sushi roll filled with crunchy vegetables, tender shrimp, and a spicy mayo sauce, perfect for sushi lovers looking for a flavorful bite.

Ingredients: 2 cups sushi rice. 4 sheets nori seaweed. 1 carrot, julienned. 1 cucumber, julienned. 4 ounces cooked shrimp, sliced. 2 tablespoons mayonnaise. 1 tablespoon Sriracha sauce. Soy sauce for dipping. Pickled ginger for serving. Wasabi for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. Put down a bamboo sushi mat on a flat surface. Then, put a nori sheet on top of it, shiny side down. Cover the nori with a thin layer of sushi rice, leaving about an inch of space at the top. Sliced cucumbers, carrots, and shrimp should be put in the middle of the rice. To make the sauce, mix the Sriracha and mayonnaise in a small bowl. Then, drizzle it over the filling. Use the bamboo mat to carefully roll the sushi into a cylinder shape. Apply light pressure as you roll it. With a sharp knife, cut the roll into small pieces that are easy to eat. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 30 minutes

Cook Time: 0 minutes