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CHRISTMAS ORDERS ARE OPEN!
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Delivering for Christmas on the 21st, 22nd, 23rd, and 24th of December, and for New Year’s from the 27th to the 31st December direct to your door.
by The Team
Salmon Poke
Click here to add Salmon Sashimi to cart.
Rice Paper Chips
1 pack of Rice paper
1 pack of Seaweed
Step 1
Put salmon sashimi, kewpie mayo, sriracha, soy sauce, chives and tobiko in a bowl, and 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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