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Ginger Sesame Steamed Salmon Fresh Seaweed Rolls Pork Pot Stickers & Spicy Ginger Dipping Sauce

  • Author: Living the Gourmet
  • Total Time: 35 minutes
  • Yield: 4-6 1x


  • 1 lb. fresh salmon
  • Juice of 1 orange
  • Zest of 1 orange
  • 1/4 cup soy sauce
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon chili paste
  • Scallions, chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh grated ginger
  • A small handful of parsley, chopped
  • 2 teaspoons sesame seeds
  • 5 sheets of nori
  • 1 cup cooked glutinous rice (sticky rice)
  • 1 avocado, thinly sliced into pencil-like strips
  • 1 cup carrots, thinly sliced
  • 1 cup cucumber, thinly sliced
  • 1/2 cup pickled ginger
  • Sesame seeds for garnish

Pork Pot Stickers:

  • 1 package wanton wrappers
  • 1 lb. boneless pork loin, cubed
  • 1 1/2 cups shredded cabbage
  • 1/2 cup scallions, chopped
  • 1/2 cup carrots, shredded
  • 1/2 cup white button mushrooms, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon chili paste
  • 1 tablespoon teriyaki sauce
  • 2 teaspoons sesame oil

Spicy Ginger Dipping Sauce:

  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon chili paste
  • 1 tablespoon teriyaki sauce
  • 2 teaspoons sesame oil
  • Sprinkle of sesame seeds
  • Salt & Pepper to taste


  1. In a bowl, combine all ingredients but the salmon.
  2. Place the salmon in a cast iron skillet, and pour the marinade over the fish.
  3. Cook over medium-high heat and bring to a boil. Then cover the fish and turn the heat down low, gently simmering it until the salmon is cooked. It will have a pale orange color and it will flake when touched. Remove from heat and serve.
  4. If you don’t have a bamboo rolling mat, just use a sheet of aluminum foil for these rolls.
  5. Lay out a sheet of nori and evenly spread a layer sticky rice. About 1/2 inch from the bottom of the wrap begin adding your filling in horizontal rows. I placed the cucumber slices first, followed by carrots, avocado and then the pickled ginger.
  6. Gently begin wrapping each roll, carefully. As you roll, pull the mat or aluminum foil, up and out so it doesn’t get caught in the roll.
  7. Moisten the edge of the seaweed to seal the roll, then wrap the entire mat or aluminum foil around the roll and give it a firm but gentle squeeze. Leave each roll to set before slicing. So repeat this step until you have used up all your fillings.
  8. Taking a sharp knife, lightly brush the edge with sesame oil, then slice each roll into bite size pieces.
  9. Garnish with an additional sprinkle of sesame seeds and serve with green tea if desired.

Pork Pot Stickers:

  1. In a large bowl, mix together cabbage, scallions, carrots, mushrooms and garlic.
  2. In a small bowl combine ginger, soy sauce, chili paste, teriyaki and sesame oil. Toss that together with the chopped vegetables. Let sit for at least 30 minutes in the refrigerator.
  3. One the vegetables have absorbed the soy mixture, toss together with cubed pork.
  4. To prepare pot stickers, lightly brush the edges of each wanton wrapper with water. Place a spoonful of pork mixture in the center of the wanton. Fold over diagonally and pinch the edges.
  5. Heat 1/4 cup of oil in a cast iron skillet and carefully add your pot stickers. Fry just until the bottoms of each is golden in color. Once the pot stickers are fried, wipe out any excess oil with a paper towel. Place the post stickers back in the the skillet and add about 1 1/2 cups of water to the pan. Turn the heat on medium-low and cover. Steam the pot stickers until the water has evaporated from the pan. Transfer immediately to a serving platter.

Spicy Ginger Dipping Sauce:

  1. In a small bowl, whisk together all ingredients for the spicy dipping sauce and serve alongside your pot stickers.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
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