Spicy-ish Salmon Bites (gluten-free)


Prep time 15mins
Cook time 10mins
Serves or Makes: 2



Salmon Bites

  • 3/ 4 lbs salmon fillet, skin removed and cut into 8 large cubes
  • 4 teaspoon vegan sriracha mayo
  • 1 teaspoon sriracha, plus more as needed
  • 8 spring roll wrappers
  • 1/ 3 avocado, sliced
  • 1/ 2 small jalapeño, sliced
  • 2 green onion, thinly sliced
  • San-J Organic Tamari Soy Sauce with 50% less sodium, for serving


  • Step 1

    In a small bowl, whisk together marinade ingredients until well combined. Set aside.

  • Step 2

    Add salmon to marinade and let soak for 5-10 minutes.

  • Step 3

    While your salmon sits in the marinade, make vegan sriracha mayo by combining vegan mayo and sriracha hot sauce in a small bowl. Mix until combined, adding more sriracha as needed until desired spice level is achieved.

  • Step 4

    Add salmon cubes to a medium sized pan over medium heat. Cover with lid and cook for 4 minutes, flip salmon cubes, cover, and cook for another 3 minutes or until salmon is cooked through

  • Step 5

    Remove from heat and let salmon cool for a couple of minutes.

  • Step 6

    Next, submerge spring roll wrapper in cold water for a few second to soften, shake off excess water and add to a plate or cutting board. In the center, top with ½ tsp sriracha mayo, avocado slice,1 slice jalapeño,1 teaspoon green onion, and a cube of salmon.

  • Step 7

    Carefully fold each side of the spring wrapper in, ensuring it seals around the salmon bite. Repeat process until all bites are made.

  • Step 8

    Serve Gluten Free Spicy-ish Salmon bites with Tamari Lite for dipping and extra sriracha mayo. Serve immediately.