PREP TIME: 20 MIN.
ONIGIRI MET ZALM EN WASABIMAYO
COOK TIME: 5 MIN.
Handheld. Hearty. Hot. These Japanese rice triangles are filled with rich smoked salmon and spiced up with our fiery Red Phoenix Wasabi Mayo.

INGREDIENTS
Dip it, pack it, snack it.

Creamy, punchy, and unmistakably bold.
- 300 g sushi rice
- 4 tbsp rice vinegar
- 2 tsp sugar
- 1 tsp salt
- 200 g hot-smoked salmon
- 4 tbsp Red Phoenix Wasabi Mayo
- Chili flakes, to taste
- 2 nori sheets (cut into thin strips)
- 2 spring onions, thinly sliced
- 2 tbsp toasted sesame seeds
Let’s get started
1
Cook the rice
Rinse and cook the sushi rice according to package instructions. While it’s still warm, season with rice vinegar, sugar, and salt. Let it cool to room temperature.
2
Make the filling
Flake the smoked salmon and mix with Red Phoenix Wasabi Mayo and a pinch of chili flakes for heat.
3
Shape your onigiri
With damp hands, take a scoop of rice, press in a spoonful of the salmon mixture, and form into a firm triangle.
4
Wrap & garnish
Wrap the base of each onigiri with a strip of nori. Finish with a sprinkle of sesame seeds and fresh spring onion.