Ingredients
- 2 cups cooked Japanese Rice
- 140 g salmon fillet
- 2 tbsp Kewpie Mayonaise
- 1 tbsp Yuzu Sauce
- Rice Vingegar and Salt for seasoning
- Crispy seaweed
- Furikake
Method
- Cook the Japanese rice as per instructions on the label, season with rice vinegar and salt
- Preheat airfyer. Set to 180C
- Season salmon with salt and fry for 10 mins
- Prepare sauce mixture of kewpie mayonnaise and yuzu. Salt to taste
- Once cooked, mash the salmon and add in the sauce
- In a mold. Press until halfway the rice, poking a hole in the middle to place the salmon mixture, then add in more rice until filled up.
- Roll the sides into Furikake, and place a crispy seaweed (nori)
Product used in recipe
- Kewpie - Kewpie Mayonnaise
