Our nori tempura chips (noriten) are perfect as a standalone snack during drinks, and they pair wonderfully with dips or cheese. They also shine as part of a small appetizer (amuse-bouche) during a larger dinner. They come in a bulk package, making them ideal when you have guests over. And kids often love them too! This recipe is easy, flavorful, festive to look at, and endlessly adaptable (see the variations at the bottom) — feel free to give it your own twist.
Tip: The current batch of nori tempura has a short best-before date (December 14). In practice, they stay good much longer when unopened, so throwing them away would be a waste. That’s why they’re now half-price! And trust us: this will be the hit of the evening!
Recipe
Servings: approx. 10 bites (noriten) (1–2 per person)
Prep time: 15 min
Ideally, prepare the marinated salmon tartare 1–2 hours in advance so the flavors can develop while the salmon stays firm. You can make it up to 4–6 hours ahead if you’re using super fresh sashimi-grade salmon, but we don’t recommend preparing it earlier than that — the acidity will start to soften the fish. Always store the mixture airtight and chilled, and only spoon it onto the nori tempura chips right before serving for the best texture and flavor.
Ingredients
Quantities are a guideline — adjust to taste. Add smaller amounts first, taste, and increase as desired.
For the salmon tartare
200 g sashimi-grade salmon, diced into small cubes
1.5 tbsp (Japanese) mayo, yuzu mayo, or wasabi mayo
1 tbsp soy sauce, sudachi kombu ponzu, or ponzu shoyu
1 tsp sesame oil
1–2 tsp yuzu juice(still in season for a short time!)
Sriracha or chili sauce (optional, to taste)
2 tsp sesame seeds
1 spring onion, finely chopped
Optional: a pinch of pepper
For serving
Extra sesame seeds and spring onion for topping
Optional: fresh wasabi
Preparation
1. Make the marinade
Mix the mayo, soy sauce/ponzu, sesame oil, yuzu juice, and optional sriracha/chili sauce and pepper in a bowl. Stir until smooth.
2. Make the salmon tartare
Add the salmon cubes to the marinade and gently fold to keep the cubes intact. Add the sesame seeds and finely chopped spring onion. Let rest in the fridge for at least 5–10 minutes so the flavors can develop.
3. Assemble the amuse-bouche
Place the nori tempura chips on a serving board or plate. Spoon a generous amount of salmon tartare onto each chip (about ½–1 tbsp per piece). Garnish with remaining spring onion, a bit of yuzu zest, and extra sesame seeds.
4. Serve immediately
This keeps the chips crisp.
Tips for perfect texture and flavor
Don’t make the tartare too wet at once → add mayo and ponzu little by little.
Assemble right before serving, otherwise the chips will soften.
Want to make it truly spectacular? Grate a bit of our home-grown fresh wasabi at the table for an amazing flavor experience and a fun surprise for your guests.
Delicious variations — per ingredient
Yuzu Koshō
Mix ¼–½ tsp into the marinade.
Note: it’s salty and spicy → adjust soy/ponzu accordingly and skip the sriracha.
Tonburi (“vegan caviar”)
Use as a topping, about ½ tsp per bite.
Note: tonburi must be soaked in water before use. See product description for details.
Kanzuri
Mix ½–1 tsp into the marinade for a richer, savory flavor, instead of (or in addition to) sriracha.
Crispy Aosa
Sprinkle lightly over the tartare just before serving for a crunchy umami topping.
Negi oil (Japanese spring onion/leek oil)
Mix ¼–½ tsp into the marinade or drizzle a drop on top.
Use sparingly — the flavor is strong. Consider replacing (part of) the sesame oil to avoid making the mixture too oily.
Katsuobushi (bonito flakes)
Use as a topping. A few flakes add a smoky umami that pairs wonderfully with salmon. Add right before serving, as the flakes soften quickly.
Yuzu Kararin
Sprinkle a little on top as a finishing touch.
Wasabi oil / Wasabi–Yuzu oil
Mix 3–5 drops into the marinade or add a drop on top.
Consider reducing the sesame oil slightly.
Enjoy!
