Salmon Poke on Crispy Seaweed Rice Paper Chips


The Team

by The Team

   Back to Blog
Serves4 serves
Prep time10 minutes
Cook time10 minutes
Ready in20 minutes

Salmon Poke on Crispy Seaweed Rice Paper Chips


Salmon Poke

  • 300g Salmon Sashimi
  • Kewpie Mayo
  • Sriracha
  • Soy Sauce
  • Chives, finely chopped
  • Tobiko

Rice Paper Chips 

  • 1 pack of Rice paper

  • 1 pack of Seaweed

  • Oil


Step 1

Put salmon sashimi, kewpie mayo, sirracha, soy sauce, chives and tobiko in a bowl, mix to combine. Set aside.

Step 2

Cut rice papers into quarters and seaweed into small squares. Slightly wet the seaweed to stick onto the rice paper.

Step 3

Heat up oil in a pot until 180°C. Drop each piece of rice paper into the hot oil and watch it crisp up immediately. Drain the chips on paper towels.

Step 4

Start assembling by scooping the salmon poke mixture onto the chips and serve.


Related articles


Login with Email

Create a New Account


Experience the freshness of the fish markets at home

Find out if we deliver to your door.

Get Started