15 Asian Seafood Recipes

Crispy Rice Paper Dumplings

Crispy on the outside, and loaded with savory goodness inside, these rice paper dumplings are perfect for your next Asian potluck! Whether you're a fan of seafood dishes or simply want a healthy dinner alternative, this recipe will satisfy all your cravings. Made with a sticky Asian sauce, these dumplings are a must-try! Check out the recipe and enjoy a healthy seafood-inspired treat. These can be made vegan.

Ingredients
Rice papers (1 per dumpling)
1-2 tablespoon avocado oil
Filling
1 can of tuna (or salmon)
1 cup of cooked sushi rice (add rice vinegar to make it into sushi rice)
1 half avocado (sliced)
3 tablespoon of kewpie mayo (sub: regular mayo)
1 tablespoon low sodium soy sauce
1 tablespoon of sriracha
Salt and pepper to season
Sauce
2 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon chili oil
1 teaspoon toasted sesame oil
1 teaspoon sugar (or honey)

Instructions
Prepare the Filling: In a bowl, mix all the filling ingredients together, seasoning with salt and pepper to taste. Set aside.
Slice the Avocado: Cut the avocado into thin slices.
Wet the Rice Papers: Dip the rice papers in warm water for 5 seconds, then place them on a cutting board to start assembly.
Assemble the Dumplings: Layer rice, tuna, and avocado on the rice paper, then fold tightly to form dumplings.
Cook the Dumplings:
Pan Fry (Optional): Heat 1-2 tablespoons of oil in a pan and cook the dumplings for 4-5 minutes on each side until crispy, pressing down with a spatula.
Air Fry: Preheat the air fryer to 350°F, lightly spray the basket with oil, place the dumplings inside without overcrowding, and air fry for 15-18 minutes, flipping occasionally for even color.
Make the Dumpling Sauce: Prepare your dipping sauce while the dumplings cook.

Spicy Onigiri Salmon Filling

Looking for the best way to spice up your onigiri? This spicy salmon filling is full of bold flavors and perfect for a healthy seafood dinner. Whether you’re packing it for lunch or adding it to an Asian potluck spread, this filling adds the perfect kick to your favorite rice balls. Cook this delicious recipe for an easy, flavorful bite!

Ingredients
4 ounces leftover salmon (sub for canned salmon)
1 tablespoon kewpie mayo
1 tablespoon sriracha
3 cups leftover cooked plain rice (sub fresh steamed rice)
2 tablespoon rice vinegar
2 tablespoon mirin
Assembly the onigiri:
1 tablespoon sesame oil for pan frying the onigiri
nori sheets cut lengthwise
furikake (optional, highly recommended)

Instructions
Prepare the Salmon Filling: Flake leftover salmon into small pieces and mix it with Kewpie mayo and sriracha sauce in a bowl, adjusting the sriracha to your desired spice level.
Season the Rice: Microwave leftover cooked jasmine rice for 1 minute until warm, then mix in mirin and rice vinegar, adjusting to taste.
Shape the Onigiri: Wet your hands to prevent sticking, then take a handful of seasoned rice, flatten it, and create a small well in the center for the salmon filling. Encase the filling with rice and shape it into a triangle or oval, using an onigiri mold if desired.
Pan Fry and Wrap: Brush the shaped onigiri with sesame oil and pan-fry until golden brown and crispy. Wrap with nori strips for added flavor and easy handling.
Garnish (Optional): Sprinkle sesame seeds over the top of the onigiri for extra flavor and texture if desired.

Authentic Asian Shrimp Fried Rice

Loaded with tender shrimp and vegetables, this authentic Asian shrimp fried rice is one of the best shrimp recipes you'll find. Perfect for a quick and healthy seafood dinner, it's seasoned with a sticky Asian sauce for that bold flavor you crave. Try it out for a comforting seafood dish that's always a crowd-pleaser!

Ingredients
10-12 pieces of frozen shrimp or prawns (defrosted in ice-cold water for 10 minutes)
2 cups day-old rice
1 tablespoon chili oil (I used Momofuku)
2 cloves of minced garlic
3 stalks of green onions (separate the white from the green part)
1 tablespoon soy sauce or tamari
½ teaspoon white pepper
1 tablespoon sesame oil
3 tablespoon tablespoon butter (2 tablespoon for the shrimp and 1 tablespoon for the rice)
1 tablespoon avocado oil

Instructions
- Prepare the Ingredients: Thaw the shrimp in ice-cold water for 10 minutes, then pat dry. Finely chop the green onions, separating the white and green parts, and mince the garlic.
- Sauté Shrimp: Heat a large wok or skillet over medium-high heat, add butter, shrimp, chili oil, and a bit of garlic. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque, then set aside.
- Make Fried Rice: In the same pan, add oil and minced garlic, sautéing for about 30 seconds. Add the white parts of the green onions and cook for another minute. Then, add cooked rice and butter, breaking up any clumps, and sauté for 2 minutes. Stir in soy sauce, white pepper, and sesame oil, mixing well.
- Combine: Gently fold in the cooked shrimp and green parts of the onions, cooking for an additional 2-3 minutes to meld the flavors and allow the rice to get crispy.
- Garnish and Serve: Garnish with fried garlic and a drizzle of chili oil, then serve hot and enjoy your flavorful dish!

Healthy Shrimp Rice Paper Dumplings

Craving shrimp but looking for a healthy twist? These shrimp rice paper dumplings are light, fresh, and packed with flavor. With a hint of sticky Asian sauce, they make the perfect addition to your healthy dinner seafood rotation. Try this Asian shrimp recipe today for a guilt-free, delicious bite!

Ingredients
20 sheets of rice paper, cut into quarters
1 lb raw peeled shrimp, chopped into
2 cloves of garlic, grated with a microplane
½ inch ginger, grated with a microplane
1 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon oyster sauce
½ teaspoon white pepper
1 tablespoon avocado oil to brush the dumplings to avoid sticking

Dumpling Sauce:
4 tablespoon of avocado oil
1 stalk green onion, minced
1 clove of garlic minced
2 teaspoon gochugaru or red chili flakes
1 teaspoon oyster sauce
1 tsp sesame oil

Instructions
Prepare the Filling: Peel, devein, and roughly chop the shrimp. In a large bowl, mix the chopped shrimp with grated garlic, grated ginger, cornstarch, oyster sauce, white pepper, and sugar.
Make the Dumplings: Cut rice paper into quarters and dip the quarters in lukewarm water for 10 seconds until softened. Place 1 tablespoon of filling onto each piece of rice paper, then twist and seal like a money bag.
Steam the Dumplings: Line a steamer with parchment paper to prevent sticking. Arrange the dumplings inside, brush with avocado oil, cover with a lid, and steam for 10 minutes.
Prepare the Sauce: In a small saucepan, heat 4 tablespoons of avocado oil. In a bowl, combine minced garlic, sliced green onions, gochugaru (or chili flakes), oyster sauce, and sesame oil. Gradually add the hot oil to the bowl and mix well.
Serve and Enjoy: Serve the steamed dumplings with the prepared sauce for dipping. Enjoy your delicious shrimp dumplings!

Mexican-Style Ahi Tuna Tostadas

Add a fusion twist to your next seafood dinner with these Mexican Ahi Tuna Tostadas! The crispy base, topped with fresh ahi tuna, makes for one of the best seafood dishes out there. Packed with healthy seafood ingredients and perfect for a light yet flavorful meal. Try them for your next fiesta or quick dinner!

Ingredients
6-8 pieces of tostadas
4 oz of sashimi grade tuna
2 tablespoon of soy sauce
1 tablespoon rice vinegar
2 teaspoon agave
2 teaspoon sesame oil
¼ cup ripe mango, cubed
¼ cup red bell pepper, cut into cubes
¼ cup cucumber
1 tbsp jalapeno, sliced

Instructions
- Prepare the Tuna: Slice sashimi-grade tuna into cube-sized pieces.
- Make the Marinade: In a large bowl, whisk together soy sauce, rice vinegar, agave, and sesame oil. Adjust to taste.
- Marinate the Tuna: Add the cubed tuna to the marinade and toss gently. Let it marinate in the refrigerator for 10-15 minutes.
- Chop the Vegetables: Dice the red bell pepper, cucumber, jalapeno, and mango, then mix them in with the marinated tuna.
- Assemble and Serve: Place the tuna and vegetable mixture on tostadas, garnish with lime juice and fresh cilantro, and serve immediately for the best flavor and crispiness.

Baked Salmon Sushi in Cups

These baked salmon sushi cups are the ultimate combination of healthy seafood and fun presentation! A perfect dish for an Asian potluck, they’re easy to make and full of rich, savory flavors. Drizzle them with a sticky Asian sauce, and you’ve got the best sushi-inspired seafood dish to impress your guests. Check out the recipe and bring some fun to your next gathering!

Ingredients
2 cups of cooked sushi rice (jasmine or any short-grain rice will work)
2 tablespoon rice vinegar
1 tablespoon mirin
1 tablespoon of sweetener (I used agave)
6 pieces roasted nori seaweed (cut into 4 squares)
1 piece of salmon, 8 oz, skinless, cubed
2 tablespoon of soy sauce
2 tablespoon of kewpie mayo
2 tablespoon sriracha

Instructions
- Prepare the Salmon: Preheat the oven to 400°F and cut skinless salmon into bite-sized cubes.
- Marinate the Salmon: In a bowl, mix the salmon cubes with soy sauce, Kewpie mayo, and sriracha. Set aside to marinate while preparing the sushi rice.
- Flavor the Sushi Rice: In another bowl, combine warmed sushi rice with rice vinegar and mirin, gently folding to mix.
- Assemble the Cups: Line muffin tins with roasted nori sheets to create small baskets. Add 2 tablespoons of sushi rice to each cup, press down, and top with the marinated salmon.
- Bake and Garnish: Bake the cups for about 12 minutes, then broil for 1-2 minutes for a crispy top. Garnish with sesame seeds, avocado, green onions, Kewpie mayo, sriracha, and furikake before serving. Enjoy!

Fresh & Healthy Tuna Poke Bowl

For a healthy dinner seafood option, this fresh tuna poke bowl is your go-to! Packed with vibrant veggies and topped with the best sticky Asian sauce, this dish is perfect for those looking for a nutritious and delicious meal. Dive into this refreshing bowl that’s easy to make and full of flavor. Don’t miss out on one of the best seafood dishes around!

Ingredients
Sushi rice 
2 cups sushi rice
4 tbsp rice vinegar
2 tbsp mirin
Mango Cucumber Salad 
1 mango
1 large cucumber
1 jalapeno
1 red onion
1 orange bell pepper
juice of 1 lime
Tuna
8 ounces sashimi grade tuna
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey or agave
1 tbsp sesame oil

Instructions
- Prepare the Sushi Rice: Rinse 2 cups of sushi rice under cold water until clear. Cook the rice with 2 cups of water according to package instructions. Once cooked, mix the rice with a warm combination of 2 tablespoons rice vinegar, 2 tablespoons mirin, and a sprinkle of sugar, then let it cool to room temperature.
- Marinate the Tuna: Cut sashimi-grade tuna into bite-sized cubes. In a bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey or agave, and 1 tablespoon sesame oil. Pour this marinade over the tuna, toss to coat, and let it marinate in the refrigerator for at least 15 minutes.
- Make the Mango Cucumber Salad: Peel and dice the mango, cucumber, and red onion into small pieces. Finely chop jalapeno (remove seeds if less heat is preferred) and mix all the chopped ingredients in a bowl.
- Assemble the Poke Bowls: Divide the cooled sushi rice into serving bowls. Top each bowl with marinated tuna and a generous scoop of the mango cucumber salad.
- Garnish and Serve: Finish by garnishing with sliced green onions, chopped cilantro, and a sprinkle of furikake. Serve immediately and enjoy your delicious tuna poke bowls!

Healthy & Spicy Asian Shrimp Taco

Spice up your healthy dinner with these Asian-inspired shrimp tacos! They're filled with tender shrimp, a sticky Asian sauce, and fresh veggies, creating the best shrimp recipe for taco lovers. Perfect for a quick meal or Asian potluck, these tacos are both nutritious and packed with flavor. Try them out for a healthy seafood twist!

Ingredients
Crispy Prawns:
1 lb peeled and deveined prawns
2 tablespoon potato starch
1 teaspoon garlic powder
1 teaspoon turmeric
1tsp pepper
1 teaspoon salt
4 tablespoon of oil for frying

Spicy Mayo Sauce:
1 tablespoon kewpie mayo
1 tablespoon sriracha
1 teaspoon honey
1 teaspoon sesame oil

Rice Paper Shells:
4 rice paper
4 tablespoon of grapeseed oil for frying
Sesame Cabbage slaw:
½ cabbage shredded
3 tablespoon rice vinegar
3 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sugarr

Instructions
- Prepare the Prawns: Peel and devein the prawns, then place them in a large container with garlic powder, turmeric, potato starch, salt, and pepper. Cover and shake until well coated.
- Fry the Prawns: Heat oil in a cast iron skillet and shallow fry the prawns in batches, ensuring not to overcrowd the pan. Cook until golden brown and crispy, then set aside.
- Make the Sesame Cabbage Slaw: Shred the cabbage and combine it in a bowl with rice vinegar, sesame oil, honey, soy sauce, and grated ginger. Mix well and set aside.
- Prepare the Spicy Mayo Sauce: In a small bowl, mix together kewpie mayo, sriracha, honey, and sesame oil until smooth. Set aside.
- Assemble the Tacos: Heat grapeseed oil in a skillet and fry rice paper one at a time until crisp, folding them into taco shapes. Fill each rice shell with cabbage slaw and crispy prawns, then drizzle with spicy mayo, and garnish with sesame seeds and green onions. Serve and enjoy!

Crispy Air Fryer Salmon Bites

Looking for the best Asian-inspired seafood dishes? These crispy air fryer salmon bites are a healthy seafood option that’s easy to make and full of flavor. Perfect for a quick weeknight dinner or as an appetizer for a party. Try these bites with a sticky Asian sauce for a delicious twist on salmon!

Ingredients
6 oz of salmon skin removed
1 tablespoon sesame oil
1 tablespoon vegetarian oyster sauce
2 stalks sliced green onion (white and green part separated)
1 tablespoon of garlic
Bang Bang Sauce
2 tablespoon kewpie mayo
2 tablespoon of sweet thai chili sauce
1 tablespoon of sriracha
1 tsp sesame oil

Instructions
- Prepare the Salmon: Cut the salmon into bite-sized pieces and place them in a bowl. Add sesame oil, vegetarian oyster sauce, sliced green onion (white part), and garlic, then mix well to coat the salmon evenly.
- Preheat the Air Fryer: Set the air fryer to 375°F.
- Air Fry the Salmon: Place the coated salmon bites in the air fryer basket in a single layer, ensuring they are not touching. Air fry for 8 minutes, flipping halfway through.
- Make the Bang Bang Sauce: While the salmon is cooking, combine kewpie mayo, sweet Thai chili sauce, sesame oil, and sriracha in a bowl. Mix until smooth.
- Serve: Once cooked, remove the salmon bites from the air fryer, garnish with sliced green onion (green part), and serve with the bang bang sauce on the side for dipping.

Japanese Air Fryer Teriyaki Salmon

This Japanese Teriyaki Salmon is perfect for a healthy seafood dinner. Crispy on the outside and tender on the inside, it's drizzled with the best sticky Asian sauce to bring out bold flavors. Cook it up in the air fryer for a quick and easy meal that’s perfect for busy nights!

Ingredients
8oz salmon filets cut into cubes

Teriyaki sauce: makes 1 cup
¼ cup low sodium soy sauce
¼ cup water
3 tbsp brown sugar
2 tbsp mirin
2 tbsp sake
2 smashed garlic cloves
1" ginger smashed
2 tbsp sesame oil
2 tbsp cornstarch slurry (1 tbsp cornstarch + 1 tbsp water)
¼ tsp black pepper

Instructions
- Preheat the Air Fryer: Set your air fryer to 400 degrees Fahrenheit.
- Prepare the Teriyaki Sauce: In a small pan, combine the teriyaki sauce ingredients (except for the cornstarch slurry) and cook over medium heat for about 5 minutes, stirring occasionally until the sugar dissolves and the sake cooks off.
- Thicken the Sauce: Mix the cornstarch slurry in a small bowl and add it to the teriyaki sauce, stirring until the sauce thickens and becomes glossy.
- Prepare the Salmon: Cut the salmon into cubes, spray with oil, and season with salt and pepper. Arrange the pieces in a single layer in the air fryer basket and air fry for 5 minutes.
- Broil and Serve: Drizzle teriyaki sauce over the salmon and broil for an additional 2 minutes. Serve the salmon with freshly steamed rice, adding more teriyaki sauce for extra flavor. Enjoy!

Best Ever Asian Air Fryer Salmon

For the best shrimp recipe alternative, try this Asian air fryer salmon! With its crispy exterior and tender, flaky interior, it’s the perfect healthy seafood dish. Add a sticky Asian sauce to take the flavor to the next level. Perfect for a quick and easy dinner that’s full of bold flavors!

Ingredients
16 ounces Spring Salmon (4 fillets)
2 cloves of garlic
1 stalk of green onions (white and green separated)
2 tsp of julienned ginger
2 tbsp soy sauce
1 tbsp of fresh lemon juice
1 tbsp honey
1 tbsp chili oil* (plus more for serving)
1 tbsp sesame oil

Instructions
- Prep the Salmon: Pat the salmon dry with a paper towel and set aside. Mince the garlic, julienne the ginger, and slice the green onions.
- Make the Marinade: In a bowl, combine the garlic, ginger, green onions, and any other marinade ingredients, mixing well.
- Marinate the Salmon: Coat the salmon fillets with the marinade and let them sit for 10 to 30 minutes.
- Cook the Salmon: Preheat your air fryer or oven to 375°F (190°C) and line the tray or basket with parchment paper. Place the marinated salmon fillets on the tray and air fry for 8 minutes, then broil for an additional 2 minutes to achieve a crispy top.
- Rest and Serve: Allow the salmon to rest for 5 minutes before serving. Enjoy your delicious meal!

Nobu Black Cod Miso

Make restaurant-quality seafood dishes at home with this Nobu-inspired Black Cod Miso recipe. The rich and savory miso glaze makes this one of the best seafood dinners you’ll ever try. Serve it with sticky Asian sauce and enjoy the elegant flavors of this healthy seafood masterpiece.

Ingredients
4 pieces of black cod fillets (16 ounces)
¼ cup red miso paste (you can use white miso)
¼ cup sake
¼ cup mirin
¼ cup white sugar

Instructions
- Heat sake, mirin, red miso paste, and sugar in a small saucepan over medium heat. - Bring to a boil and simmer for 10 minutes until the sauce thickens.
- Preheat the broiler, ensuring the oven rack is 6 inches away. Line a baking sheet with foil.
- Dry the fish with paper towels and place it on the tray. Pour half the sauce over the fish and broil for 3 minutes.
- Remove the tray, pour the remaining sauce on the fish, and broil for another 8-10 minutes until caramelized.
- Serve and enjoy your delicious broiled fish!

Chinese Stir-Fry Prawns

These Chinese stir-fry prawns are a must-try if you're looking for the best shrimp recipes! Juicy prawns, sautéed in a sticky Asian sauce, make for a delicious and healthy seafood dinner that’s perfect for any night. Try this quick recipe and enjoy a taste of authentic Chinese flavors at home.

Ingredients
12 large prawns (about 1 pound), peeled and deveined
1 stalk of green onions ,white and green part separated
2 cloves of garlic, minced
1 tablespoon of vegetarian oyster sauce (gluten free)
1 tablespoon sweet chili sauce
1 teaspoon of chili crisp
1 tablespoon of fresh lemon juice
2 teaspoon of sesame oil

Instructions
- Prep the Ingredients: Peel and devein the prawns, chop the green onions (separate the white and green parts), and mince the garlic.
- Sauté Aromatics: Heat oil in a pan over medium-high heat. Add the white parts of the green onions and garlic, sautéing for 1-2 minutes until fragrant.
- Cook the Prawns: Add prawns in a single layer and cook for 2-3 minutes per side until pink and fully cooked through.
- Add Sauces and Finish: Pour in the vegetarian oyster sauce, sweet chili sauce, and chili crisp, cooking until sticky and glossy. Add sesame oil, lemon juice, and optional cashews.
- Garnish and Serve: Garnish with the green onion strips and serve hot with rice and sautéed vegetables. Enjoy!

Spanish Lemon Garlic Prawns

For a burst of fresh Mediterranean flavors, try these Spanish Lemon Garlic Prawns. This healthy seafood dish is quick to cook and perfect for any occasion. Pair with your favorite sides for a light and flavorful dinner that’s sure to impress!

Ingredients
1 pound of prawns (16-20 count)
½ cup of butter
7 minced garlic cloves
1 julienned Fresno chili (use a mild or as spicy as you want)
1 tsp red chilli flakes
½ tsp of smoked paprika
1 French baguette
flat-leaf parsley for garnish
1-2 tablespoons fresh lemon juice

Instructions
- Prepare the prawns by deveining and removing the shell, leaving the tail intact.
- In a cast iron pan over medium heat, brown the butter.
- Add garlic to the browned butter, followed by the julienned chili (add red chili flakes for extra heat).
- Sauté the prawns for about 5 minutes, flipping frequently, until they turn pink and are no longer translucent.
- Serve with a French baguette and enjoy!

Spring Roll Salad with Peanut Sauce

This vibrant spring roll salad is the perfect blend of fresh veggies and a sticky Asian sauce. Light yet flavorful, it's an ideal dish for healthy seafood lovers looking for a creative twist. Whether you're serving it as a side or a main dish, this salad is a refreshing option for your next meal.

Ingredients
12 large prawns (6 per person)
8 ounces of vermicelli noodles
1 cup red cabbage (cut into thin strips)
1 cup carrots (cut into thin strips)
1 cup cucumbers (cut into thin strips)
1 avocado

Peanut dressing
½ cup of peanut butter
4 tablespoon of water (to thin out the dressing)
2 tablespoon of soy sauce
2 tablespoon of rice vinegar
1 tablespoon of honey
1 tablespoon of garlic (1 clove)
1 inch of fresh ginger
1 teaspoon of white pepper
Instructions
- Cook the Noodles and Prawns: Boil vermicelli noodles according to package instructions, then rinse with cold water and set aside. In the same pot, cook prawns until pink (about 3 minutes), drain, and let cool.
- Make the Peanut Dressing: Blend peanut butter, water, soy sauce, rice vinegar, honey, garlic, ginger, and white pepper until smooth. Adjust consistency with water as needed.
- Prep the Vegetables: Thinly slice red cabbage, carrots, and cucumbers. Slice avocado as well.
- Assemble the Salad: Combine the noodles, red cabbage, carrots, and cucumbers in a bowl. Top with avocado and prawns.
- Dress and Garnish: Drizzle peanut dressing over the salad and garnish with chopped peanuts, sesame seeds, and fresh herbs.