JAPANESE & ASIAN CUISINE MADE EASY

🍤 Sweet Chilli Crumbed Dory Bao Buns 🍤 Crispy golden fish, fluffy bao, tangy pickled onions and that perfect sweet-heat drizzle – these little pillows of joy come together in minutes! Perfect for a fun Kiwi dinner or party bites 🇳🇿🥢 Makes 4 🥟 Ingredients - 4 United Food Co. steamed bao buns - 4 United Fish Co. crumbed dory fillets - 1 small carrot, julienned 🥕 - 2–3 spring onions, julienned 🌱 - Quick pickled red onions (recipe below) - Kewpie mayonnaise - Sweet chilli sauce - Fresh coriander leaves Method 1. Cook the United Fish Co. crumbed dory fillets according to the packet – oven or air-fry until golden and crispy 🔥 2. Steam the United Food Co. bao buns until soft and pillowy (about 6–8 minutes if frozen) 3. Open each warm bao and start the stack: pop in a hot crumbed dory fillet 4. Pile on the julienned carrot, spring onion, and a generous forkful of pickled red onions 5. Drizzle with Kewpie mayo and a good zig-zag of sweet chilli sauce 🌶️ 6. Finish with a crown of fresh coriander 7. Serve straight away while everything is hot, steamy, and delicious! 🍴✨ Quick Pickled Red Onions (takes 10 mins) - In a bowl mix ¼ cup vinegar + 1 tsp sugar + ½ tsp salt + pinch of chilli flakes (optional) - Thinly slice or mandoline ½ red onion, toss it into the liquid - Let it sit for at least 10 minutes (the longer the pinker and punchier!)

🌺🍣 Salmon Poke Bowl – Hawaiian vibes with a mama san Japanese twist! 🍣🌺 Fresh, light, and only 20 minutes prep — this Salmon Poke Bowl gives the Hawaiian classic a Japanese twist. The salmon is marinated in a punchy, flavour-packed sauce and served with crisp veggies over refreshing sushi rice. It’s the perfect summer dinner.✨ Serves 4 | Prep: 20 mins 🐟 Salmon Poke - 1 shallot, finely diced - 500g sashimi-grade salmon, cut into 1cm cubes - 4 tbsp mama san soy sauce - 2 tsp mama san sake - 1 tbsp mama san sushi vinegar - 2 tsp mama san wasabi (optional) - ½ tsp S&B nanami/shichimi/7 spice mix (optional) - 2 tbsp Kuki naturally pressed sesame oil - ⅓ cup Kewpie mayonnaise - 2 tbsp toasted sesame seeds - Small pinch of salt 👉 Mix everything in a bowl, gently toss until the salmon is beautifully coated, cover and let it marinate in the fridge for up to 1 hour. Flavour explosion incoming! 💥 🍚 Sushi Rice - 2 cups mama san sushi rice - 2 cups water - 50ml mama san sushi vinegar 1. Cook rice according to the packet, or follow the rice cooking tutorial in a previous post 2. In a large wide bowl, add the freshly cooked hot rice and mama san sushi vinegar 3. Gently fold the rice to mix the sushi vinegar. Do this carefully to ensure you don’t crush the rice grains 4. Set aside to cool for 15 minutes 🥑 Assembly - 1 cup mama san edamame (boil 2 mins & drain) - 1 avocado, sliced - ½ cucumber, sliced - ⅓ cup mama san sushi ginger - 1 spring onion, finely sliced - 4 lemon wedges 1. Serve the rice into 4 bowls and divide the salmon poke across them 2. Top with the veggies, and nanami powder if you like spicy! 🛒 Grab your mama san soy sauce, sake, sushi vinegar, wasabi, edamame, sushi ginger and sushi rice at select New World, PAK’nSAVE, Woolworths and independent supermarkets across New Zealand! 🇳🇿✨ #nzmamasan Follow Hana @_hanas_table

Make Sushi With Me Part 3 - Rolling 🍣✨ Not only is it FUN to make sushi at home, it’s also SO much cheaper than eating out! Only $3.70 for 8 pieces! If your rolls look a bit wonky at first, no stress, they’ll still taste AMAZING 😋 Practice makes perfect! Try it tonight and tag us if you get stuck, we’re here to help you become a sushi master 🥰 What You’ll Need: 🍚 mama san Sushi Rice (see Part 2) 🥒 Your Favourite Fillings (see Part 2) 🌿 4 sheets mama san Sushi Seaweed 🌶️ mama san Wasabi (optional) 🍯 mama san Sushi Ginger (optional) 🥢 mama san Soy Sauce Equipment: 🎋 Sushi Rolling Mat 🔪 Sharp Knife 🧽 Wet Cloth 🪵 Chopping Board Let’s Roll! 👇 1. Place the sushi rolling mat on the bench aligned horizontally so you can roll away from you and toward you 🎋 2. Place a sheet of sushi seaweed rough side up onto the mat 🌿 3. Spread ¼ of the sushi rice onto the seaweed and leave a 3cm strip of uncovered seaweed at the end 🍚 4. Lay out your choice of fillings horizontally across the middle of the rice 🥑🐟🥒 5. Using your thumbs and forefingers, hold the seaweed and rolling mat together and lift over the fillings. Tuck over the edge, and gently press the roll to tighten. Unravel and life the roll to the front of the mat. Wrap the mat around the roll right to the end, and gently squeeze across the roll🤗 6. Repeat 3 more times 3️⃣ 7. Prepare a chopping board, sharp knife, and wet cloth🔪 8. Make sure to wipe the knife with the wet cloth before each cut✨ 9. Always cut the roll in the middle. Cut the roll in half first, then quarters, then eighths ✂️ 10. Serve with mama san soy sauce, and sushi ginger and wasabi if you like 11. Lastly and most importantly enjoy! 🍣 Look for mama san sushi products in your local supermarket 🛒 Follow Hana @_hanas_table mama san products are made for kiwis, with easy-to-read english packaging and instructions 🌸

Dinner time is so much fun with mama san Japanese Gyoza and Fried Rice! 🥟🍚 Nen shows just how quick and easy it is to whip up a delicious meal that the whole family loves… even the pickiest little ones can’t resist! 😍 Thank you so much @nen_learnlovelaugh for showing how easy it is to cook with mama san products! Everyone please go give Nen a follow.