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sweet chili salmon poppers over rice

Sweet Chili Salmon Poppers

Estee
Crispy fried salmon strips tossed in a simple to make sweet chili sauce, served over sushi rice.
5 from 4 votes
Prep Time 20 mins
Course appetizers
Cuisine Asian
Servings 2 servings

Ingredients
  

  • .5 lb fresh salmon sliced into finger length strips
  • 1 cup flour
  • ¾ cup water plus 1 Tbs
  • 1 ½-2 cups Japanese panko crumbs these make the crispiest poppers!

Sauce:

  • 1 cup sweet chilli sauce
  • 4 tsp rice vinegar
  • 2 tsp sriracha
  • 1 tsp paprika
  • 1 tsp sesame seeds

To serve:

  • Sushi rice
  • Black sesame seeds can substitute with white sesame but black adds a nice contrast
  • 2 stalks of green onion chopped

Instructions
 

Crispy Salmon Strips

  • Combine flour and water in a container or bowl and whisk to combine well.
  • Pour panko crumbs into another bowl.
  • Heat 2 inches of oil in a wok or fry pan.
  • Dip each salmon stick into the tempura batter and then into the panko crumbs, coating fully.
  • Carefully place directly into the hot oil. Fry until golden and crispy, 2-3 minutes per side.
  • Let drain on a wire rack or paper towel.

Sweet Chili Sauce

  • Add all sauce ingredients to a wok or saucepan and heat, stirring until hot.
  • Place the salmon poppers in the sauce and toss.
  • Serve over sushi rice and garnish with black sesame seeds and green onion.
Keyword salmon, salmon poppers