I’m excited to share a unique fusion recipe that I’ve been experimenting with – Salmon Avocado Fan Tuan.

It’s not your traditional Fan Tuan, but a delightful blend of flavors that brings a fresh twist to this classic Asian dish.

This recipe is incredibly easy to make, with the main steps involving seasoning, assembling, and rolling.

Despite its simplicity, the combination of flavors is anything but basic!

What is Fan Tuan?

Fan Tuan, also known as rice rolls, is a popular street food in Taiwan. Traditionally, it is made with glutinous rice and filled with various ingredients like pickled vegetables, pork floss, and sometimes eggs.

In this fusion version, we’re bringing together the richness of salmon, the creaminess of avocado, and the crunch of cucumber, all wrapped in seasoned sticky rice.

Nutritional Attributes:

This dish isn’t just tasty; it’s also packed with nutrients.

Salmon is rich in omega-3 fatty acids, which are great for heart health. Avocado adds healthy fats and fiber, while cucumber provides hydration and vitamins.

The sticky rice, when combined with rice vinegar, has a delightful tang that complements the other ingredients perfectly.

Plus, sesame seeds and scallions not only add a burst of flavor but also bring in antioxidants and anti-inflammatory properties.

How to make Salmon Avocado Fan Tuan?

Instructions:

Prepare the Sticky Rice:

Cook the sticky rice according to the package instructions.
Transfer the cooked rice to a large bowl.
Add the rice vinegar and salt to the rice and gently mix until well combined. Let it cool to room temperature.

Prepare the Salmon:

Lightly season the salmon fillet with soy sauce and pepper.
Heat a non-stick skillet over medium heat. Cook the salmon for about 3-4 minutes on each side, or until it is cooked through and easily flakes with a fork.
Remove from heat and let it cool slightly. Use a fork to flake the salmon into bite-sized pieces.

Prepare the Avocado and Cucumber:

Cut the avocado in half, remove the pit, and slice it into thin slices.
Julienne the cucumber into thin strips.

Assemble the Fan Tuan:

Lay a piece of plastic wrap on a flat surface.

Spread a thin, even layer of sticky rice on the plastic wrap, shaping it into a rectangle about 1/4 inch thick.
Sprinkle onion flakes and sesame seeds evenly over the rice.

Add Fillings:

Place a few slices of avocado, a few pieces of flaked salmon, and some julienned cucumber in the center of the rice rectangle.

Sprinkle some scallions over the fillings.
Drizzle with sriracha sauce to taste.

Roll the Fan Tuan:

Carefully lift one edge of the plastic wrap and start rolling the rice over the fillings, using the plastic wrap to help shape and tighten the roll.

Continue rolling until you have a compact roll.
Twist the ends of the plastic wrap to secure the roll, then gently press the roll to ensure it is firm and holds together.

Slice and Serve:

Let the roll sit for a few minutes to set.

Carefully unwrap the plastic wrap and use a sharp knife to slice the roll into individual pieces.
Arrange the slices on a serving plate and garnish with additional sesame seeds and scallions if desired.

Serve the Salmon Avocado Fan Tuan with extra sriracha sauce on the side for dipping if desired.

Ingredients:

Main ingredients:

Protein:

Salmon Fillet: The star protein of the dish, salmon adds richness and heartiness.

Fillings:

Sticky Rice: Sticky rice serves as the base of the dish. It provides a soft and chewy texture that complements the other ingredients. Seasoned with rice vinegar and salt, it has a slightly tangy and savory taste.
Rice Vinegar: Adds a subtle acidity and brightness to the sticky rice. It helps balance the flavors and enhances the overall taste of the dish.

Avocado: Creamy and buttery, avocado brings a luxurious texture and flavor to the Fan Tuan.
Scallions: Thinly sliced scallions add a fresh and mild onion flavor to the dish. They also provide a pop of color and texture.
Onion Flakes: These provide a savory and slightly sweet flavor to the rice. They add depth and complexity to the dish.

Cucumber: Julienned cucumber adds a refreshing crunch and a hint of sweetness to the dish. It complements the richness of the salmon and avocado.
Sriracha Sauce: Optional, but adds a spicy kick and depth of flavor. It pairs well with the creamy avocado and savory salmon, adding another layer of taste sensation.

Tips and Tricks:

Rice Preparation: Make sure to cool the rice to room temperature before assembling to prevent it from becoming too sticky.

Rolling Technique: Use plastic wrap to help shape and tighten the roll for a firm Fan Tuan.
Marinating: For more flavor, let the salmon marinate in soy sauce and pepper for about 10 minutes before cooking.

FAQ:

Can I use other types of fish?

Yes, you can substitute cooked salmon with tuna, cooked shrimp or even smoked salmon for a different flavor profile.

What if I don’t have sticky rice?

You can use regular sushi rice or even short-grain rice, but sticky rice gives the best texture.

How do I store leftovers?

Keep them in an airtight container in the fridge for up to 2 days. They’re best enjoyed fresh but can be reheated slightly.