Teriyaki Salmon Rice Paper Wraps

Ingredients

Salmon fillets

2 (6 oz) fillets

Teriyaki sauce

1/4 cup

Rice paper wrappers

8 wrappers

Avocado

1, sliced

Cucumber

1, julienned

Carrots

1, julienned

Fresh cilantro

1/4 cup, chopped

Lime

1, juiced

Sesame seeds

2 tablespoons, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place the salmon fillets on it.
3. Brush the teriyaki sauce generously over the salmon fillets.
4. Bake the salmon for 10-12 minutes, or until it is cooked through and flakes easily with a fork.
5. Remove the salmon from the oven and let it cool slightly before flaking it into bite-sized pieces.
6. Fill a large bowl with warm water and submerge one rice paper wrapper for about 10-15 seconds until it becomes pliable.
7. Lay the softened rice paper wrapper on a clean, flat surface.
8. In the center of the wrapper, layer a few pieces of flaked salmon, julienned carrots, cucumber, slices of avocado, and a sprinkle of chopped cilantro.
9. Squeeze fresh lime juice over the filling for added zest.
10. Carefully fold the sides of the rice paper wrapper towards the center, then roll it up tightly from the bottom to seal the filling inside.
11. Repeat the process with the remaining rice paper wrappers and filling ingredients.
12. Once all wraps are prepared, sprinkle sesame seeds over the top for added crunch.
13. Serve the teriyaki salmon rice paper wraps with additional teriyaki sauce on the side for dipping.