Yuzu Salmon Tartare with Crispy Rice Paper Chips Recipe

If you're looking for a fast and impressive appetizer, this Yuzu Salmon Tartare served on Crispy Rice Paper Chips is the perfect small bite. This easy 15-minute dish combines melt-in-your-mouth salmon, creamy avocado, citrusy yuzu kosho (Japanese yuzu pepper paste), and a light, addictive crunch from fried rice paper.

Perfect for holiday parties or dinner gatherings, this salmon appetizer delivers bold flavor with minimal effort - and it always disappears quickly.

Why You’ll Love This Recipe

Quick & Easy – Ready in 15 minutes with pantry-friendly ingredients.
Crispy texture – Fried rice paper creates a gluten-free, cracker-like base for the salmon tartare.
Perfect for entertaining – Bite-sized, beautiful, and even it would steal the show how to make the rice paper chips.

RECIPE

Servings: 3-4

Time: 15 min

Ingredients:

4 oz salmon (sashimi grade)
1 pc medium avocado
2 tbsp olive oil
1 tbsp soy sauce
1 tsp yuzu kosho (yuzu pepper)
1 tbsp yuzu juice
2 pcs rice paper
cooking oil for deep fry

Instructions:

Make the dressing:
Combine olive oil, soy sauce, yuzu juice, and yuzu kosho, mix all together.
Prepare the salmon:
Finely dice the sashimi-grade salmon and transfer it to the bowl.
Add avocado:
Dice the avocado and gently fold it into the bowl, mix all together.
Crisp the rice paper:
Cut each piece of rice paper into quarters using kitchen scissors.
Heat cooking oil in a shallow pan or a pot, and fry each piece for about 5 seconds, just until it puffs and crisps.
Drain on paper towels.
Assemble:
Spoon a generous amount of salmon tartare onto each crispy rice paper chip.
Garnish with a small lemon slice or chives.

My Kitchen Tool:

**Frying Pot**

I use Noda Horo Enamel Pot for frying

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What Is Yuzu Kosho?

Yuzu kosho is a traditional Japanese condiment made from yuzu citrus zest, yuzu juice, green chili peppers, and salt. Originating from Kyushu, this paste is known for its spicy, citrusy, and slightly fermented flavor, making it a popular seasoning in Japanese cooking.

Yuzu tastes like a fragrant mix of lemon, mandarin orange, and grapefruit.
Kosho refers to chili peppers fermented with salt.

When combined, they create a bright, spicy paste that adds instant depth to dishes like sashimi, grilled meats, noodles, and of course—salmon tartare.

Serving Tips & Variations

Serve on crispy wonton chips, toasted baguette slices, or tortilla chips if desired.
Add cucumber, shiso, or scallions for more flavors.
Use tuna instead of salmon for a Yuzu Tuna Tartare version.