Tam To’s Poke Spring Rolls
Poke spring rolls take everything you love about a poke bowl and tuck it neatly into a hand-held roll. Think tender sushi-grade fish paired with crunchy vegetables and creamy avocado, all wrapped in delicate rice paper that shows off the colorful filling inside.
Ingredients · Servings 3
- SAUCE:
- 3 tablespoons ponzu soy sauce
- 1 tablespoon rice vinegar
- 1-1/2 teaspoons soy sauce
- 1 teaspoon sesame oil
- SPRING ROLLS:
- 1/3 pound sushi grade salmon, cut into 1/2-in. pieces
- 1/3 pound sushi grade ahi tuna, cut into 1/2-in. pieces
- 3/4 cup shelled edamame
- 1/2 cup thinly sliced green onions
- Sesame seeds, to taste
- 6 rice papers (8 inches)
- 2 Persian cucumbers, sliced
- 1 to 2 medium ripe avocadoes, peeled and sliced
- 1/3 cup pickled carrot and daikon
Method · 30 min
- In a small bowl, combine sauce ingredients until well mixed; set aside.
- In a large bowl, combine salmon, tuna, edamame, green onions and half of the prepared sauce. Sprinkle with sesame seeds to taste and mix to combine.
- Fill a large shallow dish partway with water. Dip a rice paper wrapper into warm water just until pliable, about 10-15 seconds (do not soften completely); allow excess water to drip off.
- Place wrapper on a flat surface. Layer fish mixture across bottom third of wrapper. Place cucumber, avocado, carrot and daikon above the fish. Fold in both ends of the wrapper, then fold the bottom over the filling and roll up tightly. Place the rolls on a serving plate, seam-side down. Repeat with remaining ingredients. Serve with remaining sauce.
