40 mins
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Smoked Salmon Sushi Bites
Serves
6
Crispy and flavour-packed, these sushi-inspired bites combine Aoraki Hot Smoked Salmon and Smoky Salmon Spread with creamy avocado for the ultimate bite-sized snack or canapé. Perfect for sharing with friends and family.
Ingredients
1 cup sushi rice
1 ¼ cups water
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
5 tbsp sesame seeds
1 pack Aoraki Pohutukawa Hot Smoked Salmon, flaked
3 tbsp Aoraki Smoky Salmon Spread
2 tbsp mayonnaise
2 spring onions, finely sliced
1/4 cup coriander, lightly packed, finely chopped
1/4 cup parsley, lightly packed, finely chopped
zest 1 lemon
2 tbsp olive oil
1 avocado, halved, thinly sliced
small handful chives, chopped
SPICY MAYO
1/4 cup mayonnaise
1 tbsp sriracha sauce
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Method
Step 1
Rinse sushi rice under cold water until the water runs mostly clear. Drain then add the water to the pot.
Step 2
Over a medium-high heat bring the water to the boil then immediately put on the lid, turn the heat down low and cook for 20 minutes.
Step 3
Turn off the heat then leave for 15 minutes.
Step 4
While the rice is still warm mix through the rice vinegar, sugar, salt and 2 tablespoons of the toasted sesame seeds.
Step 5
Line a 20 x 20cm slice tin with baking paper and using wet hands press the rice out into an even layer then refrigerate for 1 hour.
Step 6
Remove from the fridge and cut into 16 squares.
Step 7
In a small bowl combine the smoked salmon, salmon spread, mayonnaise, spring onion, herbs, lemon zest and most of the rest of the toasted sesame seeds (reserve some to garnish). Mix well then set aside.
Step 8
To make the spicy mayo, mix together the mayonnaise and the sriracha sauce then spoon into a squeeze-y bottle.
Step 9
Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat and fry the rice squares until golden brown on both sides.
Step 10
Set aside on a rack to cool then arrange on a platter.
Step 11
Top with the avocado slices followed by a dollop of the salmon mixture.
Step 12
Drizzle over the spicy mayo, sprinkle with the extra sesame seeds then the chives and serve.
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
Learn More
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Other Recipes
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Smoked Salmon Sushi Bites
Hot Smoked
,
Spreads
,
Serves
6
40 mins
Crispy and flavour-packed, these sushi-inspired bites combine Aoraki Hot Smoked Salmon and Smoky Salmon Spread with creamy avocado for the ultimate bite-sized snack or canapé. Perfect for sharing with friends and family.
Ingredients
1 cup sushi rice
1 ¼ cups water
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
5 tbsp sesame seeds
1 pack Aoraki Pohutukawa Hot Smoked Salmon, flaked
3 tbsp Aoraki Smoky Salmon Spread
2 tbsp mayonnaise
2 spring onions, finely sliced
1/4 cup coriander, lightly packed, finely chopped
1/4 cup parsley, lightly packed, finely chopped
zest 1 lemon
2 tbsp olive oil
1 avocado, halved, thinly sliced
small handful chives, chopped
SPICY MAYO
1/4 cup mayonnaise
1 tbsp sriracha sauce
Method
Step 1
Rinse sushi rice under cold water until the water runs mostly clear. Drain then add the water to the pot.
Step 2
Over a medium-high heat bring the water to the boil then immediately put on the lid, turn the heat down low and cook for 20 minutes.
Step 3
Turn off the heat then leave for 15 minutes.
Step 4
While the rice is still warm mix through the rice vinegar, sugar, salt and 2 tablespoons of the toasted sesame seeds.
Step 5
Line a 20 x 20cm slice tin with baking paper and using wet hands press the rice out into an even layer then refrigerate for 1 hour.
Step 6
Remove from the fridge and cut into 16 squares.
Step 7
In a small bowl combine the smoked salmon, salmon spread, mayonnaise, spring onion, herbs, lemon zest and most of the rest of the toasted sesame seeds (reserve some to garnish). Mix well then set aside.
Step 8
To make the spicy mayo, mix together the mayonnaise and the sriracha sauce then spoon into a squeeze-y bottle.
Step 9
Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat and fry the rice squares until golden brown on both sides.
Step 10
Set aside on a rack to cool then arrange on a platter.
Step 11
Top with the avocado slices followed by a dollop of the salmon mixture.
Step 12
Drizzle over the spicy mayo, sprinkle with the extra sesame seeds then the chives and serve.