Miso-Salmon Rice-Paper Crunch Pockets

Ingredients

Salmon filling

• 500 g raw skinless salmon, cut into 2 similar-size pieces
• 1 tsp neutral oil
• 1 tbsp (17 g) white miso
• 1 cup (160 g) cooked white rice, chilled
• 1 small carrot (60 g), peeled and finely shredded
• 2 scallions (30 g), finely sliced

Pockets

• 16 round rice-paper wrappers, about 8½ inches (22 cm) across
• 1 tbsp neutral oil, for brushing all pockets
• 2 tsp sesame seeds
• Warm water in a shallow dish, for softening wrappers

Orange-miso dip

• 1 tbsp (17 g) white miso
• 3 tbsp (45 mL) orange juice
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp reduced-sodium soy sauce

Equipment

Air fryer, small air-fryer-safe metal pan, shallow water dish, pastry brush, thermometer

Allergens and ingredient notes: Fish, soy, sesame; soy sauce and some miso contain wheat. Timing assumes already-cooked rice. Choose rice-paper wrappers labeled suitable for cooking.

Step by step

1. Preheat the air fryer to 350°F (175°C) according to its manual. Coat salmon with its 1 tsp oil and 1 tbsp miso. Place in a small suitable metal pan and air-fry 10–14 minutes, checking early, until the thickest part reaches 145°F (63°C). Transfer to a clean plate, remove any bones, and flake with clean forks. Let cool briefly until comfortable to handle.
2. Mix salmon with the chilled cooked rice, shredded carrot, and scallions. Divide into 8 equal portions. Whisk all 5 dipping-sauce ingredients together in a separate clean bowl; keep it separate from the filling.
3. Dip one rice-paper sheet in warm water for 3–5 seconds, or the package’s suggested time, until just pliable but still slightly firm. Lay on a damp clean board. Place one filling portion in the center, fold sides inward, then fold bottom and top over to make a compact rectangular parcel. Soften a second sheet and wrap around that parcel with its seam on the opposite side. Repeat for 8 double-wrapped pockets.
4. Increase the air fryer to 390°F (200°C) and preheat as directed. Brush both sides of all pockets with the listed 1 tbsp brushing oil, dividing it evenly; press sesame seeds onto the tops. Place 4 pockets seam-side down in one layer with gaps, or fewer if needed. Do not let them touch while still tacky.
5. Air-fry 10–14 minutes per batch, carefully turning with a thin spatula after 6–7 minutes once the bottom has set. Cook until the wrappers are blistered and lightly crisp and the center reaches 165°F (74°C). Repeat with the remaining pockets. Rest 2 minutes before cutting and serve 2 per person with one quarter of the dip.

The Devotti twist: Two thin rice-paper layers give a blistered shell around a soft salmon-and-rice filling, while the citrus-miso dip stays outside to protect the crunch.

Air-fryer setup and batch notes

Cook the salmon before filling the pockets; raw fish is not placed inside the wrappers. Rice paper stays slightly chewy underneath its crisp surface. Grease lightly and leave gaps so the pockets release; do not use loose parchment during preheating.

Appliances vary: use the listed time as a starting range, check early, leave space for airflow, and follow your model’s manual for preheating and compatible cookware. Use the stated doneness cues and internal temperatures rather than time alone.

Make ahead and storage

Refrigerate cooked pockets within 2 hours and use within 2 days, or within the rice’s original storage limit if sooner. Reheat at 350°F (175°C), checking early, until the centers reach 165°F (74°C). Keep dip refrigerated separately.