Salmon Bao Buns
Juicy salmon and crunchy cucumber and lettuce with a spicy mayo all in a pillowy bao bun! From Kikkoman's collection of Street Food recipes
- Preparation Time20 mins
- Additional Timeplus 30 minutes marinating
- Cooking Time20 mins
Nutrition per serving
- Energy413 Kcals
For the fish
- 2 garlic cloves
- 1 piece of ginger (approx. 2 cm)
- 4 tbsp. Kikkoman Naturally Brewed Soy Sauce
- 1 tsp. honey
- ½ tbsp. sesame oil
- 400 g salmon fillet (skinned)
For the sauce
- 40 g mayonnaise
- 40 ml sweet chilli sauce
- 1 tsp. Kikkoman Naturally Brewed Soy Sauce
- Chilli flakes (optional)
For the topping
- 1 small organic cucumber
- 1 tbsp. Kikkoman Ponzu
- 8 lettuce leaves
- 8 bao buns
- 80 g bean sprouts
Peel and finely chop the garlic cloves. Peel and finely grate the ginger. Mix together the honey, sesame oil, ginger and garlic. Wash the salmon, dab dry, brush with the marinade and refrigerate for around 30 minutes.
Make the sauce by combining the mayonnaise, chilli sauce, soy sauce and chilli flakes.
Fry the salmon in a non-stick pan until it flakes apart easily. Give it a good stir to cover it with the frying juices.
For the topping wash the cucumber, slice lengthways into strips and marinate in the ponzu sauce. Wash the lettuce and spin dry. Spread sauce onto the buns, fill with lettuce, cucumber, salmon and beansprouts and serve.