Vegan Salmon Rice Paper Dumplings
These crispy rice paper dumplings are crunchy on the outside and chewy on the inside! These dumplings are easy to make, loaded with flavor and you will not believe how easy they are! This is a spin off of the viral salmon and rice recipe on TikTok by Emily Mariko, but made vegan and made into dumplings! The salmon is made from marinated tofu making this s filling high protein meal!
This recipe is a cross between a few amazing female food bloggers!
- The viral salmon and rice recipe by Emily Mariko
- The vegan salmon by It Doesn’t Taste Like Chicken
- The rice paper dumplings by Okonomi Kitchen
- The rice paper salmon dumplings by Everything Delish
How to make rice paper dumplings
Press your tofu. Start by pressing your tofu using a tofu press or by wrapping it in a kitchen towel and placing a heavy object on top such as some books or a pot with some large cans. Pressing your tofu releases the liquid and will help the tofu absorb lots of delicious flavor!
Marinate your tofu. Add the ingredients for the marinade into a blender and blend until completely smooth. Then transfer your marinade along with your pressed tofu into a reusable plastic bag or container and let it marinade for at least 20 minutes! You can also marinate over night if you’d prefer!
Cook your rice and add your tofu on top. Add your cooked rice to a plate then top with your marinated tofu and add vegan mayo, sriracha, soy sauce and some reserved tofu marinade. Mash well with a fork until the tofu has crumbled and incorporated with the rice.
Assemble your dumplings. Wet your rice paper in cold water briefly then add your salmon and rice to the middle. Top with some sliced avocado and green onion and wrap up your rice paper. Then double wrap with another sheet or rice paper so the dumplings do not fall apart!
Pan fry your dumplings until crispy over medium heat with a touch of olive oil. It should take about 2-3 minutes per side!
Dunk and enjoy! You can find the dipping sauce in the recipe card!
Some tips from Steph
Careful not to over soak your rice paper or it will become hard to handle. Just dunk quickly in water then place onto your counter and start rolling!
Make sure to double roll! These rice paper dumplings will fall apart if there is only one layer!
Leave space in the pan when frying as the rice paper dumplings may stick together!
Add in some other toppings! You can add in some sautéed veggies, jalapenos, cilantro, extra nori and more!
These are best eaten right away! The rice paper will get soggy after a while so make sure to serve them fresh!
Make the tofu ahead of time! You can marinate the tofu overnight and toss it on top or the rice when you are ready to make your dumplings!
Use your vegan salmon for other meals! You can marinate your tofu and pan fry it or air fry it to have a salmon filet or use it any other ways you would normally eat salmon!
If you are a fan of rice paper recipes try my vegan summer rolls with crispy tofu or my firecracker tofu recipe!
Other recipes you’ll love
Summer Rolls Bowl Meal Prep (high protein)
Veggie Packed Vegan Miso Ramen
Firecracker Tofu with Crispy Rice Paper Wrapping
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Vegan Salmon Rice Paper Dumplings
Ingredients
For the Marinade
- 1 340g block Extra Frim Tofu
- 1 cup Veggie Broth
- 1 sheet Nori
- 3 tbsp Rice Wine Vinegar
- 1 tbsp Cooked Beet
- 2 tbsp White Miso
- 3/4 tsp Garlic Powder
- ½ tsp Turmeric
For the Dumplings
- ¾ cup Dry Sushi Rice cooked according to package instructions
- 2 tbsp Vegan Mayo
- 1 tbsp Sriracha
- 1 tbsp Soy Sauce
- 1½ Avocados sliced
- 3 bunches Green Onions
- 24 sheets Rice Paper
For the Dip
- ⅓ cup Soy Sauce
- 3 tbsp Rice Wine Vinegar
- 1 tsp Semsae Oil
- 1 tbsp Sesame Seeds
Instructions
- Press your tofu using a tofu press or by wrapping it in a kitchen towel and placing a heavy object on top such as a few books or a large pot with some cans inside. Press for at least 20 minutes.
- Make slices across your tofu on each side so that the marinade flavors the inside of the tofu.
- Make your marinade by adding all of the ingredients into a blender and blend smooth. Marinate your tofu for at least 20 minutes.
- Cook your rice then add to a large plate with your marinated tofu, sriracha , vegan mayo and soy sauce. Mash with the back of a fork until the tofu salmon has incorporated with the rice. Add some reserved marinade to taste. I used about a quarter cup.
- Dunk your rice paper in water briefly then add your tofu rice filling in the middle. Top with some sliced avocado and green onion then wrap.
- Wrap your dumpling again with a second layer of rice paper to ensure it does not fall apart when cooking.
- Pan fry your dumplings over medium heat in a touch of olive oil for a few minutes on each side until crispy.
- Mix your ingredients together for the dip and enjoy right away!