Poke Spring Rolls

Poke spring rolls are a fresh, no-cook appetizer made with sushi-grade fish, fresh vegetables, and rice paper wrappers. It’s easy, fun to assemble, and perfect for warm weather.

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Prep Time 15

Total Time 15

Course Appetizer

Cuisine Fusion

Servings people

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Ingredients

Sauce

3 Tbsp ponzu soy sauce
1 Tbsp rice vinegar
1-1/2 tsp soy sauce
1 tsp sesame oil

Spring rolls

⅓ lb sushi grade salmon, cut into ½“ pieces
⅓ lb sushi grade ahi tuna, cut into ½“ pieces
¾ cup shelled edamame
½ cup thinly sliced green onions
Sesame seeds, to taste
6 rice paper sheets, 8 inches
2 Persian cucumbers, sliced
1-2 medium ripe avocadoes, peeled and sliced
⅓ pickled carrot and daikon

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Instructions
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In a small bowl, combine all the sauce ingredients and mix well. Set aside.
3 Tbsp ponzu soy sauce, 1 Tbsp rice vinegar, 1-1/2 tsp soy sauce, 1 tsp sesame oil
In a large bowl, combine the salmon, tuna, edamame, green onions, and half of the prepared sauce. Gently toss to coat, then sprinkle with sesame seeds to taste.
⅓ lb sushi grade salmon, ⅓ lb sushi grade ahi tuna, ¾ cup shelled edamame, Sesame seeds, ½ cup thinly sliced green onions
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds, then let excess water drip off.
6 rice paper sheets
Place the softened wrapper on a clean, flat surface. Spoon the fish mixture across the bottom third of the wrapper. Layer the cucumber, avocado, carrot, and daikon on top.
2 Persian cucumbers, 1-2 medium ripe avocadoes, ⅓ pickled carrot and daikon
Fold in both sides of the wrapper, then fold the bottom over the filling and roll tightly into a spring roll. Repeat with remaining ingredients.
Serve immediately with the remaining sauce on the side.

Notes

Make sure to eat sashimi within 2 hours!

Keyword Nutrition, Quick, Seafood