Salmon Rice Paper Rolls

SIDS ATARI GOMA:--
2 tbsp SIDS BOYSENBERRY VINEGAR
100 g miso paste
2 tsp SIDS FENGREEK MUSTARD
2 tbsp sesame oil
SALMON RICE PAPER ROLLS:--
2 tbsp SIDS PLUM SAUCE
1 tbsp fish sauce
3 tsp lime juice
150 g carrot, julienned
150 g daikon, julienned
1 tbsp coriander, chopped
400 g NZ King Salmon slices, cold smoked
6 rice paper wrappers

SIDS ATARI GOMA DIPPING SAUCE: In a small pot, heat miso and sake and simmer for 30 minutes, stirring continually until volume is reduced by half. Blitz miso paste, sesame oil, SIDS BOYSENBERRY VINEGAR and SIDS FENUGREEK MUSTARD together then store in an airtight container.
SALMON RICE PAPER ROLLS: Combine SIDS PLUM SAUCE, fish sauce and lime juice in a bowl then add carrot, daikon and coriander then mix well. Cut the salmon into 25 mm wide strips.
To prepare the rice paper, select a shallow tray that will fit the whole sheet then half fill it with cold water. You will also need a cloth towel to dry the rice paper. Remove 1 sheet of rice paper at a time and keep the rest covered or it will crack. Submerge the sheet in the cold water then quickly remove and place on the cloth towel to soften. Pat dry to remove any excess water.
On a seperate chopping board, cut the rice paper into 30 mm wide strips. Place the salmon on top of each strip along with a teaspoon of the vegetable mixture then roll up tightly. Store on a tray and cover with plastic wrap.
Serve with the dipping sauce and maybe some chives.