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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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