1 tin of Scout Wild Pink Salmon

2 cups of leftover (or day old) sticky rice

1 green onion, finely chopped

1 tbsp of rice wine vinegar

1 tbsp of sesame oil

2 tsps toasted sesame seeds (reserve a pinch for garnish)

1 lime’s worth of juice and zest

3-6 sheets of nori

1/2 Cup Kewpie mayo, use 2 TBSP for the recipe

A splash of soy sauce

1. In your large mixing bowl, combine your day old rice, rice wine vinegar, sesame oil, mayo, fresh lime juice and zest, sesame seeds (reserving a pinch), and soy sauce.
2. Stir everything together until it’s well-combined.
3. Gently fold in your Scout Wild Pink Salmon, reserving the smoked oil for dipping.
4. Cut your nori into 3 equal, rectangular pieces. Set them aside.
5. Portion the rice mixture into equal sized shapes, I would suggest egg-shapes for ease of rolling in the nori. You may wish to fill your small bowl with water, to dip your hands in.
6. Place each piece inside a rectangle of nori and roll it.
7. Swirl your kewpie mayo into your reserved tin oil for dipping.
8. Eat a bunch. Then go back for more!