1. Cook rice and season with vinegar according to instructions. Let cool and set aside.
2. In a bowl, combine salmon, olive oil, fleur de sel, mango, smoked salmon, green onion and spicy mayonnaise.
3. In an onigiri mould or on plastic wrap, place ⅛ cup sushi rice, ⅛ cup tartare mix and ⅛ cup rice. Close and mould. Make the 4 onigiri.
4. Add ready-to-serve tempura to remaining mix.
5. Shape into balls and place on onigiri.
6. Garnish with sesame seeds and serve with spicy mayonnaise.

Immerse yourself in the world of fusion cuisine with these salmon onigiri, created by highly renowned chef Geneviève Everell. These Japanese delicacies with a Quebec twist are sure to bring an explosion of flavours to the palate. Imagine the sweetness of sushi rice perfectly seasoned with vinegar, delicately enveloping fresh tartar-quality salmon, enhanced by the creamy texture of spicy mayonnaise and the subtle crunch of tempura. The mango adds a sweet, exotic note, while smoked salmon infuses every bite with a deep, smoky flavour. These onigiri are not only a meal, but a true work of culinary art—a pleasure for the eyes as well as the palate.

Chef’s secret

• For the perfect sushi rice, wash it in cold water until the water drains clear. This will remove excess starch before cooking and ensure perfect texture.
• When cutting fresh salmon, use a sharp knife with a gentle sawing motion to avoid crushing the fish and preserve its tenderness.
• Unlike regular salt, fleur de sel adds a touch of minerality and a subtle crunch that lifts the flavours.
• Be sure to choose a ripe but firm mango. Its natural sweetness contrasts nicely with the saltiness of the smoked salmon and spicy mayonnaise.
• When forming onigiri, lightly wet your hands with salted water to prevent the rice from sticking. This will also give them a touch of extra salt.
• Serve these onigiri with a side of marinated ginger and light soy sauce for a complete dining experience.