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Nori Salmon Hand Rolls with Peanut Tahini Dip

July 6, 2026pub
Nori Salmon Hand Rolls with Peanut Tahini Dip

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Cook time:

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These has to be one of my all time favorite recipes I have ever made. So so satisfying, super easy to make and it truly tastes like something you would order at a restaurant.

Serves: 2–3

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Nori Salmon Hand Rolls with Peanut Tahini Dip

BY YASMINE IDRISS

These has to be one of my all time favorite recipes I have ever made. So so satisfying, super easy to make and it truly tastes like something you would order at a restaurant.

Ingredients

For the salmon

  • 400 g fresh salmon, cut into cubes
  • 2 garlic cloves, minced
  • 1 small knob ginger, minced
  • 2 tsp agave syrup or honey
  • 2 tsp sesame oil
  • 1/4 cup soy sauce
  • 1.5 tbsp ssamjang paste (Korean paste)

For the rice

  • 1 cup short grain rice
  • 1 tbsp oil
  • 1½ cups boiling water
  • Salt, to taste

For the tahini dressing

  • 1/4 cup tahini (sesame paste)
  • 2 tbsp soy sauce
  • 1½ tsp peanut butter (smooth or crunchy)
  • 1½ tsp ssamjang paste
  • About 4 tbsp cold water, or as needed

To assemble

  • Nori sheets, cut into bite-sized squares
  • Fresh mint leaves
  • Fresh coriander leaves
  • 1 avocado, sliced (optional)
  • Sesame seeds (optional)

Method

  • 1)

    Combine the garlic, ginger, agave, sesame oil, soy sauce and ssamjang paste in a bowl. Add the salmon cubes and mix well to coat. Leave to marinate for 30 min if possible.

  • 2)

    Cook the rice by rinsing and draining it well. Heat the oil in a small heavy-based saucepan and add the rice. Stir for a minute to coat the grains. Pour in the boiling water, season with salt and stir once. Bring to a boil, then reduce the heat to the lowest setting, cover and cook until all the water has been been absorbed. Remove from the heat and let it rest, covered, for 10 min before fluffing with a fork.

  • 3)

    Meanwhile, air fry the marinated salmon at 180°C for 20 min, or until cooked through and lightly caramelised.

  • 4)

    Prepare the dressing by whisking together the tahini, soy sauce, peanut butter and ssamjang paste. Gradually add the cold water until smooth and creamy.

  • 5)

    To assemble, place a spoonful of rice onto a nori square. Top with a few pieces of salmon, a slice of avocado if using, fresh mint and coriander leaves, and a sprinkle of sesame seeds. Drizzle with the tahini dressing or serve it on the side for dipping.

  • 6)

    Roll the nori into small wraps or simply fold it into bite-sized parcels and enjoy immediately.

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