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Parve
Medium
40 Minutes
Diets 
This beautiful light and delicious appetizer is the perfect way to start your Purim Seuda. The dipping sauce is the real star with perfectly complex flavors to complement the summer roll. To add some artistic flair, you can add edible flowers and herbs between your rice paper layers but feel free to leave them out if they’re not something you can get your hands on.
6 ounces salmon
salt, to taste
pepper, to taste
1 carrot, peeled and julienned
1 cucumber, seeds removed and julienned
2 cups prepared sushi rice
1 package rice paper
assorted herbs and dried flowers
2 tablespoons Gefen Peanut Butter or almond butter
1 clove garlic, grated or 1 cube Gefen Frozen Garlic
1 tablespoon hoisin sauce
1 tablespoon sugar
juice of 1 lime or 2 tablespoons Tuscanini Lime Juice
1/2 teaspoon Gefen Sesame Oil
salt, to taste
1 tablespoon soy sauce
water, to thin
Preheat the oven to 400 degrees Fahrenheit.
Sprinkle salmon with salt and pepper. .
Bake for 12-15 minutes or until cooked through and flakes easily.
Wet a rice paper and lay on Gefen Parchment. Then, add any herbs and flowers. Add the second wet rice paper on top.
Add a tablespoon of sushi rice on three sides of the rice paper.
Then, add a teaspoon of salmon in each section. Then add some julienned carrot and cucumber. Try not to overfill or you will have a hard time rolling.
At this point the rice paper should be pliable. Roll each of the sections toward each other two to three rotations and slightly at an angle so that each of the rice sections are covered. It should resemble a hamantasch.
Mix the sauce ingredients until uniform. Season to taste. Serve as soon as possible.
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