Make the spicy salmon filling

• Mix the mayonnaise, sriracha, soy sauce and sesame oil in a bowl.
• Fold in the salmon cubes, cooked rice and spring onion until evenly coated.

Soften the rice paper

• Dip each rice paper sheet briefly in warm water until just pliable.
• Lay the sheets on a clean surface.

Fill and fold the puffs

• Spoon the salmon filling into the centre of each sheet.
• Fold the edges over and press into a small square parcel, sealing well.

Brush and air fry

• Brush the puffs lightly with cooking oil.
• Air fry at 190 °C until golden and puffed, turning halfway.

Finish and serve

• Sprinkle with sesame seeds.
• Serve hot with extra sriracha mayo if you like.