Crispy Salmon Roll
Appetizers • Japanese
Description
Crispy salmon roll
Ingredients
- Dried Nori Seaweed 0 oz
- Smoked haddock fillet 0 oz
- Avocado 0 oz
- Mayonnaise 0 oz
- Tempura Flour 0 oz
- Sesame bun 0 oz
- Flying fish roe 0 oz
- Rice 5 oz
- Wasabi 0 oz
- Rice Vinegar for Sushi 1 tablespoon
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Rinse the rice thoroughly under cold water until the water runs clear. Cook for 40 minutes. While the rice is still hot, season it with rice vinegar, cover with a towel, and let it sit for 15 minutes.
Step 2
Meanwhile, prepare the batter. Mix equal parts of water and tempura flour. In a deep saucepan, heat sunflower oil and fry the batter until it is lightly golden.
Step 3
Dice the salmon and avocado into small cubes, form a mound, add mayonnaise and fried batter.
Step 4
Place a sheet of nori on a sushi mat, then spread rice on top. In the center of the rice, add a mixture of salmon and avocado. Roll it up using the mat to form a log shape. Remove the mat and coat the roll in tobiko and sesame seeds. Cut the roll into 6 equal pieces, trimming any uneven edges first. Arrange on a plate with wasabi and ginger.
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