SASHIMI ON A CLOUD

PREP TIME: 10 MIN.

COOK TIME: 5 MIN.

Light as air, bold in flavor — this dish is all about contrast. Serve immediately. Eat like a boss. Perfect as a starter, canapé, or showstopping party bite. Ultra-crispy puffed rice paper forms the base (your cloud), topped with silky cubes of fresh salmon sashimi and finished with a sharp drizzle of Red Phoenix Wasabi Mayo. Sprinkle with chives, serve immediately, and prepare to wow.

INGREDIENTS

Crispy crunch. Cool salmon. Wasabi fire.

Creamy, punchy, and unmistakably bold.

500 ml sunflower oil (for frying)
8 whole wheat rice paper sheets
400 g fresh salmon (sashimi grade)
Red Phoenix Wasabi Mayo, to taste
Fresh chives, finely chopped

Let’s get started

1

Fry the clouds
Cut each rice paper sheet into quarters. Heat sunflower oil in a deep pan to 180°C. Fry each rice paper piece for about 5 seconds until puffed and crispy. Remove and drain on paper towels.

2

Prep the salmon
Slice the salmon into small cubes or thin sashimi slices—your choice.

3

Assemble and finish
Top each crispy rice cracker with a piece of salmon. Drizzle generously with Red Phoenix Wasabi Mayo and sprinkle with fresh chives.