A fun and tasty way to enjoy responsibly farmed ASC labelled salmon – great for sharing and even better with little helpers in the kitchen!

1. Cook the sushi rice according to packet instructions and allow it to cool completely.  
2. Lightly grind the sesame seeds to release their oils and toast until golden and fragrant. Mix the sesame seeds with crushed nori, a pinch of salt, and a pinch of sugar to make a quick furikake-style seasoning. Stir this seasoning into the cooled rice.  
3. Finely chop the salmon fillets until minced, then mix into the seasoned rice. With slightly damp hands, shape the mixture into balls (about 1 tablespoon per ball).  
4. Prepare three bowls: one with flour, one with the beaten egg, and one with breadcrumbs. Roll each ball in flour, then dip in egg, and finally coat with breadcrumbs.  
5. Place the balls in an air fryer and cook at 200°C for 10 minutes, or bake in a preheated oven at 180°C for 20 minutes, until golden and crispy.  
6. To make the dipping sauce, combine all the sauce ingredients in a small pan and warm gently, stirring until the sugar has dissolved and the sauce is smooth. 
7. Serve the crispy salmon balls with the dipping sauce and a side of cucumber sticks or edamame beans.  
8. Tip: These are perfect for lunchboxes, parties, or a fun weeknight dinner – and a great way to introduce kids to cooking with sustainable seafood. 

Celebrate with a sushi cake that everyone loves! 

Sweet cakes are great, but why not try making this sushi cake with your family for a special occasion? While it’s well known for the Doll Festival in Japan, it’s also perfect for birthday parties, Christmas, or New Year’s. 

All you need to do is cook the rice, then top it with ASC certified salmon and your favorite ingredients. Decorating it together with your children makes it a fun experience—and even more delicious! 

By choosing seafood with the ASC label, you’re making a safe choice that helps protect future generations. 

Instructions / Directions

1. Season the rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. While the rice is still warm, transfer it to a large bowl. Gently mix in the vinegar mixture and sesame seeds using a cutting motion (a rice paddle works best). Fan the rice to cool it as you mix.
2. Make the thin omelette (kinshi tamago): Beat the eggs with sugar and a pinch of salt. Heat a non-stick pan with a little oil. Pour in just enough egg to make a thin layer. Cook gently, then transfer to a plate. Repeat until all the egg is used. Stack the cooked layers, then slice into thin strips.
3. Prep the fillings: Thinly slice the salmon and avocado. Have your sliced radish, cucumber, and herbs ready for topping.
4. Assemble the cake: Line a 15 cm (6 inch) round cake mold with plastic wrap. Add half of the seasoned rice and press down gently. Layer with avocado, salmon, omelette strips, and shiso or basil leaf. Top with the remaining rice and press lightly.
5. Finish and decorate: Turn the mold over onto a plate and peel off the plastic wrap. Top your sushi cake with more egg strips, slices of salmon, radish, cucumber, cress, and dill

1. Put the sushi rice into a sieve and rinse under running water.
2. Tip into a bowl, cover with water, stir and set aside for 20 minutes to soak.
3. Drain and pour the rice into a saucepan.
4. Add 250ml cold water, cover with a lid and place over a medium heat.
5. Bring to the boil, then turn the heat down and simmer for 10 minutes.
6. Turn the heat off and leave to sit for another 10 minutes.
7. Meanwhile, mix the rice vinegar, mirin, caster sugar and salt together.
8. Fold into the hot rice then spread out onto a tray to cool.
9. Lay the nori shiny side down, short end towards you and spread the rice over the top, leaving 1cm gap at the far end.
10. Spread a little wasabi across the rice, the end closest to you. Top with a line of cucumber, coriander and prawns, then gently roll the nori up, enclosing the filling.
11. Repeat with the remaining ingredients, then cut each roll into 8.
12. Top with a prawn and serve with soy sauce.