45 mins
Hot Smoked Salmon Onigiri
Serves
6
Onigiri is a traditional Japanese snack that is great for lunch on the go and can be filled with different fillings to your liking. This is our take using our Original Artisan Hot Smoked Salmon
Ingredients
1 pack of Aoraki Original Artisan Hot Smoked Portion
2 x sheets of nori cut into 6 strips length wise
4 x cups of sushi rice, cooked and seasoned
1 x spring onion
1 x bottle of Kewpie mayo
1 x teaspoon black sesame seed
1 x bottle of the Mt Cook Alpine Salmon Ponzu sauce
Product(s) used:
Method
Step 1
In a bowl, crumble the salmon.
Step 2
Add 1 tablespoon of the Kewpie mayo, and the spring onion & mix together. (You can add more mayonnaise if the mixture is a bit dry).
Step 3
Take a small handful of the sushi rice and form into a 3-4cm thick triangle. It should be roughly the size of the triangle created by touching your left & right index fingers
and thumbs to each other.
Step 4
Using your finger or a cookie cutter, create a 3cm hole in each of the rice triangles.
Step 5
Stuff with the hot smoked salmon mix and sprinkle with black sesame seeds.
Step 6
Wrap each triangle with a strip of nori.
Step 7
Finish with a splash of the Mt Cook Alpine Salmon Ponzu Sauce.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
Hot Smoked Salmon Onigiri
Hot smoked
,
Serves
6
45 mins
Onigiri is a traditional Japanese snack that is great for lunch on the go and can be filled with different fillings to your liking. This is our take using our Original Artisan Hot Smoked Salmon
Ingredients
1 pack of Aoraki Original Artisan Hot Smoked Portion
2 x sheets of nori cut into 6 strips length wise
4 x cups of sushi rice, cooked and seasoned
1 x spring onion
1 x bottle of Kewpie mayo
1 x teaspoon black sesame seed
1 x bottle of the Mt Cook Alpine Salmon Ponzu sauce
Method
Step 1
In a bowl, crumble the salmon.
Step 2
Add 1 tablespoon of the Kewpie mayo, and the spring onion & mix together. (You can add more mayonnaise if the mixture is a bit dry).
Step 3
Take a small handful of the sushi rice and form into a 3-4cm thick triangle. It should be roughly the size of the triangle created by touching your left & right index fingers
and thumbs to each other.
Step 4
Using your finger or a cookie cutter, create a 3cm hole in each of the rice triangles.
Step 5
Stuff with the hot smoked salmon mix and sprinkle with black sesame seeds.
Step 6
Wrap each triangle with a strip of nori.
Step 7
Finish with a splash of the Mt Cook Alpine Salmon Ponzu Sauce.