Smoked Salmon Burnt Ends Bao
Time: 1 hour
Our new Smoked Salmon Burnt Ends utilize the prized, fatty belly of sushi-grade salmon. Wrap these Ends in a fluffy bao bun with crispy pickled vegetables for a sweet and savory treat.
INGREDIENTS
Yield: 12 buns
- Steamed bao buns (found in freezer aisle of Asian grocery)
- 2-3 carrots
- 2-3 stalks green onions
- 12oz Smoked Salmon Burnt Ends
- Asian bbq sauce
- Optional toppings: sesame seeds, chopped peanuts, chili crisp, cilantro
- Pickling Liquid:
- ¼ cup rice vinegar
- ½ cup hot water
- ½ tsp sugar
- 1 tsp salt
- ½ tsp grated ginger
PREPARATION
Step 1
Make the pickling liquid: in a small bowl or jar, mix vinegar, salt, sugar, and ginger. Add hot water and stir until salt and sugar are dissolved.
Step 2
Slice carrots finely and then add to pickling liquid. Let sit for 30 minutes to an hour.
Step 3
Reheat the frozen bao buns in a steamer for about 5 minutes, until bao are reheated all the way through and open easily.
Step 4
Open each bao and lay a bed of carrots, and then load with 2-3 ends of salmon. Dress generously with Asian barbeque sauce.
Step 5
Top with green onions, sliced thinly on the bias, and any other desired toppings.
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