Spicy Sushi Rice Paper Rolls - Safcol

Ingredients

• 2 x 200g cans Safcol Premium Salmon Skinless and Boneless in Springwater , drained
• 1 tbsp hot chilli sauce of your choice
• 2 tbsp mayo
• 1 tbsp light soy sauce
• 12 rice paper sheets
• 2-3 nori sheets, cut into 10 rectangles (approx 4cm x 8cm)
• 1 cucumber, cut into thin matchsticks
• 1 carrot, cut into thin matchsticks
• 1 avocado, sliced
• 1 cup sushi rice
• Salt and pepper, to taste
• 2 tbsp chilli oil (or preferred amount)
• 1 tbsp rice wine vinegar
• 1 pinch of caster sugar
• In a bowl, mix the salmon, light soy, chilli sauce, and mayo together. Season to taste with salt and pepper and set aside.
• To assemble, in a shallow bowl, wet the rice paper in water for a moment then lay it on a clean surface.
• Repeat with the remaining rice papers, then cut in half to serve.
• In a small bowl, mix the dipping sauce ingredients together. Serve dipping sauce with the rolls.