Welcome, my raw salmon sashimi baos – because you know how bao-obsessed I am. Bao means ‘to wrap’ and I’ve used raw sashimi grade salmon to wrap my two favourite sushi fillings; avocado and cucumber. Left out the rice – because I totally suck at sushi rice (I may be asian but my rice comes from the rice cooker, I don’t do the absorption method nor do I boil it. I measure a cup, then fill with water then turn on – that’s the extent of my rice ways). And these bao-bad-boys don’t need the rice, they are great as they are. Melt in the mouth sashimi, slathered in a bit of soy and a hit of wasabi. The crunch and crispness from the cucumber, then creaminess from the avocado. It’s a mouthful of yum.
This is the ultimate no-cook bao. Such a cinch to put together for a dinner party or for lunch with the girls (or guys!). They look the part too – oui?!
Gluten Free | Sugar Free | Raw
12 SLICES OF SASHIMI GRADE SALMON
1 CUCUMBER, DESEEDED AND JULIENNED
1 AVOCADO QUARTERED, CUT ON THE DIAGONAL
SOY SAUCE AND WASABI FOR SERVING
Click here for the full recipe