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Vietnam, Asia · Gỏi Cuốn (Fresh Spring Rolls with Shrimp and Pork)

Salmon Poke Summer Rolls

Hawaii meets Vietnam: poke-style salmon cubes in soy and sesame rolled in rice paper with avocado, red cabbage and shiso, dipped in ponzu and sriracha mayo.

ServingsServes 2
Total cooking time35 min
Marinating the salmon+ 10 min
DifficultyEasy
About servingsThis dish uses raw fish. Only use salmon sold as sashimi-grade, and swap in cooked salmon for anyone pregnant or with a weakened immune system.

Method

  1. Bring water to a boil in a 16 cm pot over high heat, cook the vermicelli for , then rinse under cold water and drain very well.

    Add in this stepThin dried rice vermicelli (bún) 40 g

    high heat

  2. Cut the salmon into 1 cm cubes and toss gently with the soy sauce, sesame oil, sliced scallion and sesame seeds. Chill for 10 minutes. Do not leave it much longer than 20 minutes or the soy starts to firm up the fish.

    Add in this stepSashimi-grade salmon (skinless) 160 gSoy sauce 4 tspToasted sesame oil 1 tspScallions 1Toasted sesame seeds 1 tsp

  3. Halve and pit the avocado and slice it 5 mm thick, cut the cucumber into 8 cm batons and shred the red cabbage as finely as you can. Mix the mayonnaise and sriracha in a small bowl.

    Add in this stepRipe avocado 1Cucumber 80 gRed cabbage 60 gMayonnaise 2 tbspSriracha 1 tsp

  4. Dip a rice paper in lukewarm water for 2 to 3 seconds and spread it on a damp board. Lay a shiso leaf across the upper part and fan avocado slices over it. On the lower part, stack lettuce, a few noodles, cucumber, red cabbage and salmon; dab the salmon on paper towel first so the paper does not go soggy. Fold the bottom edge over, roll once tightly, fold in the sides and roll to the end.

    Add in this stepRice paper (22 cm round) 6Shiso leaves (or perilla) 6Soft lettuce leaves 6

  5. Cut the rolls in half with a sharp knife dipped in water and serve straight away with ponzu and sriracha mayo.

    Add in this stepPonzu 2 tbsp

Cook's tip

Not keen on raw fish? Flake in salmon that has been seasoned with salt and pepper, roasted and cooled. Slice the avocado just before rolling so it stays green; the red cabbage gives the cut rolls a vivid purple stripe.

Cooking it at camp

Keep the salmon at 0 to 4°C in the cooler and eat it on the day you arrive. Cook the noodles at home and you need no fire at all: just a wide bowl of water.