INGREDIENTS

• ¼ cup Kewpie (or regular) mayo
• 2 tablespoons Greek yogurt
• 1-2 tablespoons sriracha
• 1 tablespoon honey
• 1 teaspoon soy sauce or tamari
• 1/2 tsp sesame oil
• 1/2-pound sashimi grade salmon* (skin removed), diced
• 1 avocado, diced
• ¼ cup diced English cucumber
• 1/2 head Napa cabbage, shredded
• ¼ cup chopped cilantro
• ¼ cup chopped green onions
• 1/4 cup rice vinegar
• 1 tablespoon black sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon honey
• Avocado oil
• 4-6 dried rice paper rounds
• Furikake
   

INSTRUCTIONS

1. In a medium bowl, whisk mayo, yogurt, sriracha, honey, soy sauce and sesame oil until combined.
2. Add salmon, avocado and cucumber, and gently fold until evenly coated with the spicy sauce.
3. In a large bowl, toss the cabbage, cilantro, green onions, rice vinegar, sesame seeds and remaining sesame oil and honey until well combined.
4. Coat a skillet with an even layer of avocado oil over medium high heat and add one rice paper at a time, pressing it down with tongs until puffed and crispy – only about 5 seconds!
5. Slightly fold the shell as you remove it from the oil and place on paper towel to drain – repeat with remaining rice paper.
6. Fill each shell with slaw, spicy salmon mixture, and a sprinkle of furikake.
    

*Consuming raw or undercooked meat, seafood, eggs, or poultry may increase the risk of foodborne illness.