Ingredients

• 2 salmon fillets
• Sweet chilli sauce
• 1 medium free-range egg
• 1/4 tsp ginger paste
• 2 spring onions, finely diced
• Handful of coriander, chopped
• 1 tbsp Tamari or Sushi Soy Sauce
• 1 garlic clove, grated
• 1 heaped tbsp flour
• Zest of one lime
• Spicy Mayo (to drizzle over or dip in)
• White Roasted Sesame Seeds
• Black Roasted Sesame Seeds

For the rice:

• 100g Sushi Rice
• 2½ tbsp Rice Vinegar
• ½ tsp salt

Instructions

1. Make your Sushi Rice according to the instructions on the pack, leave to cool once done.
2. Fry the salmon fillets on a medium heat with a little oil. Once cooked, remove from the pan and leave to cool until cold enough to remove skin. Place the skinless fillets in a bowl and add in a teaspoon of sweet chilli sauce. Using a fork, break up the salmon and mix with the sweet chilli sauce.
3. Add in the spring onions, Soy Sauce, egg, freshly chopped coriander, ginger paste, minced garlic and flour. Once mixed, add in your Sushi Rice and mix further to combine. Season with a little salt and pepper. It should be sticky enough to form a small patty. If not add more flour.
4. In a bowl or lipped plate, spread out the Black and White Sesame Seeds.
5. Using your hand, scoop 1 heaped tbsp of the mix and shape it into a round. Press into the Sesame Seeds and coat on all sides. Repeat until you use up all the mix. Leave in the fridge for 30 minutes to allow the patties to firm up.
6. Pan fry the patties in a little oil in batches for 2-2.5 minutes on both sides (5 mins in total) on a low/medium heat, making sure the Sesame Seeds don’t burn. Serve the Sushi Bites with a drizzle of our Spicy Mayo on top, or in a bowl on the side to dip in.