Day-old rice has never tasted so good. This is truly one of my favourite snacks; I make it on the regular. Loaded with flavour, it’s super convenient on the go and has the best crunch.
Category
Lunch or snack time
Servings
3 as a lunch or 6 as an appetizer
Prep Time
35-40 minutes
Day-old rice has never tasted so good. This is truly one of my favourite snacks; I make it on the regular. Loaded with flavour, it’s super convenient on the go and has the best crunch.
Author:Chef Charlotte Langley
Ingredients
1 tin of Scout Wild Pink Salmon
2 cups of leftover (or day old) sticky rice
1 green onion, finely chopped
1 tbsp of rice wine vinegar
1 tbsp of sesame oil
2 tsps toasted sesame seeds (reserve a pinch for garnish)
1 lime’s worth of juice and zest
3-6 sheets of nori
1/2 Cup Kewpie mayo, use 2 TBSP for the recipe
A splash of soy sauce
Large mixing bowl
Large non-stick frying pan
Rubber spatula
Cookie sheet
Wax paper/parchment paper
Tools
Directions
Stir everything together until it’s well-combined.
Gently fold in your Scout Wild Pink Salmon, reserving the smoked oil for dipping.
Cut your nori into 3 equal, rectangular pieces. Set them aside.
Portion the rice mixture into equal sized shapes, I would suggest egg-shapes for ease of rolling in the nori. You may wish to fill your small bowl with water, to dip your hands in.
Place each piece inside a rectangle of nori and roll it.
Swirl your kewpie mayo into your reserved tin oil for dipping.
Eat a bunch. Then go back for more!