Seafood Recipes

Sashimi Vegetable Rice-PaperRolls

Sashimi salmon is rolled in rice paper with crunchy vegetables, herbs and vermicelli, served with a soy, sesame and ginger dipping sauce.

Sashimi Vegetable Rice-Paper Rolls
4 People
Serves
40 Mins
Prep Time
0 Mins
Cook Time
Medium
Difficulty
Asian Fusion
Cuisine
The Recipe

About This SeafoodDish

These Sashimi Vegetable Rice-Paper Rolls are a fresh, healthy, and delicious choice for any occasion. Filled with sashimi-grade fish, crisp vegetables, and wrapped in delicate rice paper, they're perfect for a light meal or as an appetizer. The combination of the fresh, cool ingredients and a tangy dipping sauce makes these rolls incredibly satisfying. Ideal for those looking for a healthy seafood option, these rolls are a fantastic way to enjoy the delicate flavors of fresh fish. Use our premium sashimi-grade fish, available for easy online ordering and delivery straight to your door with Pearl Seafoods. Whether you’re hosting a gathering or simply craving a tasty meal, these rolls are the perfect choice for a nutritious and flavourful bite!

Ingredients

  1. 8 rice-paper sheets (2 rolls per person)
  2. 200 g sashimi-grade salmon, sliced into thin strips
  3. 1 small carrot, julienned
  4. 1 small cucumber, julienned
  5. 1 small red capsicum (bell pepper), julienned
  6. 1/2 ripe avocado, sliced thin
  7. 1/2 cup red cabbage, shredded
  8. 1/2 cup cooked vermicelli noodles (optional)
  9. Fresh mint leaves (about 12–16 leaves)
  10. Fresh coriander (cilantro) leaves
  11. 1 tablespoon sesame seeds (optional, for garnish)
  12. 2 tablespoons soy sauce
  13. 1 tablespoon rice vinegar
  14. 1 teaspoon sesame oil
  15. 1 teaspoon honey or maple syrup
  16. 1 teaspoon grated fresh ginger
  17. 1 small garlic clove, minced
  18. 1 small chili, finely chopped (optional)

Method

  1. In a large bowl, gently toss together the carrot, cucumber, capsicum, red cabbage, mint and coriander.
  2. Soak a rice-paper sheet in a dish of warm water for 45 seconds or until soft and pliable (don't soak the sheet for too long or it will tear). Drain on paper towel and transfer to a clean work surface. Place a little of the vermicelli noodles, a few slices of avocado, a little of the vegetable and herb mixture, and some salmon along the centre of the sheet. Fold in the ends and roll up tightly to enclose the filling and form a cigar shape. Cut in half diagonally and place on a serving plate. Repeat with the remaining rice-paper sheets, vermicelli, avocado, vegetable mixture and salmon.
  3. To make the dipping sauce, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, garlic and chilli (if using) in a small bowl. Serve the rice-paper rolls immediately with the dipping sauce, garnished with sesame seeds if desired.
From Our Kitchen

Chef's Tip

Sashimi rice-paper rolls are all about freshness, texture, and clean flavour. Delicate sashimi-grade fish pairs beautifully with crisp vegetables, soft rice noodles, and fragrant herbs, creating a light but satisfying bite. The rice paper keeps everything fresh and delicate, while the tangy dipping sauce adds brightness, acidity, and a touch of savoury depth that perfectly complements the fresh seafood.

FEATURED

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NUTRITION

NutritionPerServing

  • Calories 160 kcal
  • Total Fat 6.0 g
  • Total Carbohydrate 14.0 g
  • Protein 11.0 g
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