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Caviar only orders ship free at $150. Seafood orders ship free at $300.

Smoked Salmon Burnt Ends Bao

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.


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


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.