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Salmon Poke on Crispy Seaweed Rice Paper Chips

 

The Team

by The Team

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Serves4 serves
Prep time10 minutes
Cook time10 minutes
Ready in20 minutes

Salmon Poke on Crispy Seaweed Rice Paper Chips

INGREDIENTS

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

METHOD


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.

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