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Salmon with Wasabi Cream Crackers

Makes 20


  • 150g skinless salmon fillet (sashimi grade), diced
  • 10ml mirin
  • 10ml soy sauce
  • 60g Australian sour cream
  • 5g wasabi paste
  • 20 seaweed rice crackers
  • micro herbs or fine herb, to garnish
Download Recipe (PDF)


  1. 1. Combine diced salmon, mirin and soy sauce.
  2. 2. In a separate bowl combine sour cream and wasabi.
  3. 3. Top each cracker evenly with marinated salmon and a generous dollop of wasabi cream. Garnish with mirco herbs and serve immediately.

Tips / Handy Hints

If desired, try spreadable cream cheese instead of sour cream.


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