Spicy Salmon Onigiri (Rice Ball) Recipe at Framroze Deli

Par un écrivain mystérieux

Last updated 08 mai 2024

Spicy Salmon Onigiri (Rice Ball) Recipe at Framroze Deli

By RaybirdServings: 4 pcs. Non Vegetarian Japanese convenience stores like 7/11 and Family Mart are most popular for their mind blowing snacks, especially their pillowy soft sandwiches and these delicious Onigiri, rice balls stuffed with a variety of fillings and wrapped in seaweed. For our Onigiri we use Jasmine rice
The John Ross Jr Balmoral Fillet is the Rolls Royce of Smoked Salmon. The long, juicy fillet comes from the crown of the salmon and is the most tender and flavourful part of the fish. Each piece comes in a beautiful box, making it an ideal gift for those gourmand friends and family. It is ready to eat, just slice thick slices and serve with a squeeze of lemon, dollop of creme fraiche, and a crack of black pepper. Using red brick kilns dating back to their founding, master smokers hang the salmon over smoldering fires of oakwood. This rare cold-smoking method, along with a traditional curing process, produces a salmon that is rich and succulent. The end product melts in the mouth. The salmon is locally sourced from the cold clear waters of the Atlantic, and processed with no artificial flavourings or preservatives. It is freshly packed and flash frozen. Store in the freezer at all times, and thaw for a few hours in the refrigerator before consuming. Not suitable for vegetarians. Country Of Origin: Scotland, UK Net weight: 350 grams About John Ross Jr: John Ross Jr is a traditional smokehouse located on the east coast of Scotland. As masters of their craft, and one of the last remaining smokehouses to hand prepare Scottish smoked salmon using traditional brick kilns, they guarantee an unforgettable smoked salmon experience. The secret to their smoking process? Time. As they put it, “Some things simply can’t be rushed”.
John Ross Jr Classic Scottish Smoked Salmon has been their signature smoked salmon since 1857. Using red brick kilns dating back to their founding, master smokers hang the salmon over smoldering fires of oakwood. This rare cold-smoking method, along with a traditional curing process, produces a salmon that is rich and succulent. The end product melts in the mouth. The salmon is locally sourced from the cold clear waters of the Atlantic, and processed with no artificial flavourings or preservatives. It is freshly packed and flash frozen. Store in the freezer at all times, and thaw for a few hours in the refrigerator before consuming. Featured Recipe: Potato Rosti With Smoked Salmon, Smoked Salmon and Scallion Cream Cheese Bagel Not suitable for vegetarians. Country Of Origin: Scotland, UK Net weight: 100 grams About John Ross Jr: John Ross Jr is a traditional smokehouse located on the east coast of Scotland. As masters of their craft, and one of the last remaining smokehouses to hand prepare Scottish smoked salmon using traditional brick kilns, they guarantee an unforgettable smoked salmon experience. The secret to their smoking process? Time. As they put it, “Some things simply can’t be rushed”.