Crispy Salmon Mango Bites | Cinematic No Talking Cooking

Описание: Crispy Salmon Mango Bites made with light, airy fried rice paper and fresh ingredients.
This cinematic no talking cooking video focuses on texture, sound, and visual detail.

Golden crispy rice paper shells are filled with lightly salted salmon, fresh arugula, and sweet ripe mango for a perfect balance of crunch and freshness.
You’ll hear the natural sizzle of frying and the crunch of every bite — calm, clean, and satisfying.

This video is perfect if you enjoy cinematic cooking, relaxing kitchen sounds, and simple but elegant food ideas.
No voice, no distractions — just real cooking in 4K.

⏱️ Chapters

00:00 – What’s in this video
00:22 – Dicing fresh ripe mango
02:23 – Dicing lightly salted salmon
03:24 – Adding salmon to the bowl with mango
03:37 – Preparing the sauce
03:39 – Pouring unagi sauce
03:55 – Adding sweet and sour sauce
04:10 – Adding half of the sesame seeds to the sauce
04:21 – Mixing the sauce
04:36 – Mixing mango and salmon
04:49 – Adding the prepared sauce to mango and salmon
05:17 – Mixing mango, salmon, and sauce
05:36 – Pouring vegetable oil into the pan
05:40 – Frying rice paper in hot oil
07:32 – Plating crispy rice paper shells
07:47 – Filling the shells with arugula
08:17 – Topping arugula with the salmon and mango mixture
09:22 – Sprinkling sesame seeds on the filled shells
09:37 – Adding black cumin seeds
10:00 – Enjoying the look of the dish
10:15 – Drizzling balsamic sauce over the filled shells
10:43 – Admiring the finished dish

🥭 Recipe: Crispy Rice Paper Shells with Salmon and Mango
Recipe: Crispy Rice Paper Shells with Salmon and Mango

Ingredients

For the filling:
Fresh ripe mango
Lightly salted salmon
Fresh arugula

For the sauce:
Unagi sauce
Sweet and sour sauce
Sesame seeds (half for the sauce, half for garnish)

For frying:
Rice paper sheets
Vegetable oil

For finishing:
Sesame seeds
Black cumin seeds
Balsamic glaze (or balsamic sauce)

Instructions

Dice the fresh ripe mango into small cubes.
Dice the lightly salted salmon into similar-sized cubes.
Add the salmon to the bowl with mango.
Prepare the sauce by mixing unagi sauce, sweet and sour sauce, and half of the sesame seeds.
Pour the sauce over the mango and salmon mixture and gently mix.
Heat vegetable oil in a pan until very hot.
Fry the rice paper sheets in hot oil until puffed and crispy.
Arrange the crispy rice paper shells on a serving plate.
Fill each shell with fresh arugula.
Top with the salmon and mango mixture.
Sprinkle with sesame seeds and black cumin seeds.
Finish with a light drizzle of balsamic glaze.
Serve immediately and enjoy.

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