Crispy Air Fryer Salmon Sushi Pockets

Houri Hassan-Yari
14 hours ago
2 min read

There are certain cravings you just can’t ignore. For me, it’s always sushi. But not the kind that leaves you still hungry an hour later. I wanted something warm, crispy, satisfying, and honestly…something I could make without leaving the house or spending a fortune on takeout.

And because I’m completely obsessed with my air fryer lately and always have rice paper sitting in my pantry, I started throwing ingredients together and hoped for the best. The result? These insanely crispy salmon sushi pockets that I genuinely cannot stop making.

They have everything I love in one bite. Crispy golden edges, creamy salmon, seasoned rice, fresh toppings, and that perfect crunch from rice paper. It’s like sushi meets a crispy spring roll meets comfort food.

This recipe feels like home; cozy, simple, a little creative, and made from one of those random cravings that somehow turns into something incredible. No complicated sushi rolling. No fancy ingredients. Just real food that feels fun and exciting to make.

Give my recipe a try. The best part is hearing that crunch when you bite into them straight out of the air fryer. Honestly, that alone is worth making these for!

INGREDIENTS for 1 Crispy Air Fryer Salmon Sushi Pocket:

2 rice paper sheets
1 big nori sheet or 9 small snack sized ones
5 tablespoons of cooked rice
1 small tomato, sliced
1 Persian cucumber, thinly sliced
5 tablespoons of salmon, finely chopped

For the salmon sauce:

1 tablespoon of mayo
1 teaspoon chopped chives
2 tablespoons of white vinegar
2 tablespoons of soy sauce
roasted seaweed seasoning flakes (optional)
olive oil spray

STEPS:

Cook the rice according to package directions.
In a bowl, combine the chopped salmon, mayo, chives, soy sauce, and vinegar until creamy and well mixed.
Quickly dip one rice paper sheet into water until softened slightly. Place it onto a clean surface and layer with nori sheets on top.
Imagine the sheet divided into four sections. Add rice to one section, salmon mixture to another, sliced tomatoes to the next, and cucumbers in the last section.
Make a small cut from the center downward, then fold each section over itself until you create a layered square pocket. *I like to wrap it in an extra sheet of rice paper, to get it even crispier.
Top with roasted seaweed seasoning flakes and spray lightly with olive oil.
Air fry at 400°F for 13 minutes until crispy, golden, and cooked through.
Serve hot with soy sauce.
Bon appétit! Enjoy!