If sushi and tostadas had a delicious little love child, this would be it.
These Crispy Rice Paper Salmon Poke Tostadas are everything I love in one consolidated bite: crispy, fresh, creamy, sweet, savory, and just the right amount of spicy. They’re ridiculously easy to make and look impressive enough for entertaining, but simple enough for a quick weeknight dinner… or date night in!
Instead of serving the poke over rice, I crisp up rice paper until it’s perfectly golden and crunchy. The result? A light, gluten-friendly tostada that’s sturdy enough to hold all that gorgeous salmon poke without feeling heavy.
The salmon is tossed in a simple marinade of soy sauce, rice vinegar, toasted sesame oil, a touch of sriracha, and sesame seeds before being mixed with juicy mango, green onions, and finely diced red onion. Every bite is bright, fresh, and packed with flavor.
Trust me—you’ll want to make extra because these disappear fast and furiously.
Why You’ll Love This Recipe
- Ready in ~20 minutes!!
- Fresh, healthy, and packed with raw protein!
- Crispy, crunchy, creamy, and refreshing- year-long friendly, too!
- Perfect as an appetizer, lunch, or light dinner.
- Restaurant-quality with minimal effort.
- A great date night meal!
Crispy Rice Paper Salmon Poke Tostadas
Ingredients
For the Salmon Poke
- ~1 pound sushi-grade salmon, diced into 1 inch cubes
- 1/4 cup standard soy sauce, 1/3 cup low-sodium soy
- 1 Tbsp rice wine vinegar
- 1 Tbsp sesame oil
- 1 teaspoon sriracha
- 1 teaspoon sesame seeds
- 1 large mango, peeled and diced into cubes
- 2 green onions, sliced
- 1/2 red onion, diced * shallots work, too! Feel free to sub 1 large shallot
For the Crispy Rice Paper
- ~4-6 Rice paper sheets
- Neutral oil spray (or a light brush of oil)
Optional Toppings
- Avocado
- Spicy mayo
- Furikake
- Jalapeño slices
- Extra sesame seeds
- Fresh cilantro
How to Make Crispy Rice Paper Salmon Poke Tostadas
- In a bowl, combine the soy sauce, rice vinegar, toasted sesame oil, sriracha, and sesame seeds.
- Fold in the diced salmon, mango, green onions, and red onion. Refrigerate while you prepare the tostadas.
- Lightly brush or spray the rice paper with oil and cook in a hot skillet or air fryer until puffed, golden, and crispy.
- Allow the rice paper to cool for a minute so it becomes extra crunchy.
- Spoon the salmon poke generously over each crispy rice paper tostada.
Enjoy every crispy and refreshing bite!
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