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Salmon Wappa Meshi




PREP TIME: 5 Minutes
COOK TIME: 20 Minutes


Words by Ally, @poutandchow: “King Salmon Wappa Meshi is a steamed rich dish with salted and salmon roe on top. I had vivid memories of ordering this Plain Jane from a ramen restaurant on a first date. Don’t be fooled by its plain appearance, it is absolutely flavourful when all the umami notes are mixed together. If you’re an adventurous eater, take a risk by deep frying some nasty green chillies and leftover lime leaves to top on this humbling rice bowl.”


  • 100g The Meat Club Atlantic Salmon
  • 2 tsp flying fish roe (Tobiko)/ fish eggs (ikura)

  • 1 cup steamed basmati rice

  • 1 tbsp mirin

  • 2 green chillies

  • 12 kaffir lime leaves, sliced leaves and remove stem.

  • 1/4 cup olive oil

  • 1 tbsp furikake


  • Wash the rice thoroughly. Fill the rice cooker to the 1 cup mark with water and turn it on.

  • Preheat the frying pan over medium high heat with cooking oil, until it starts bubbling. Add green chillies and lime leaves. Deep fry for 3 minutes, until the skin of green chillies soften. Set them aside onto a kitchen towel. Reserve flavoured oil for cooking next time.

  • Remove skin from salmon, and break it up into pieces.

  • Pour mirin over steamed rice and mix them.

  • Divide salmon and furikake, serve on top of the rice, add 1tsp of tobiko, 1 green chilli and lime leaves onto each bowl.

  • If you can’t take the intense spice, remove seeds from green chillies before mixing all the ingredients in the rice bowl. Enjoy!