Crispy Salmon Roll

Appetizers | Japanese cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Crispy salmon roll

Ingredients

Dried Nori Seaweed - 0.1 oz
Smoked haddock fillet - 2.1 oz
Avocado - 1.1 oz
Mayonnaise - 0.7 oz
Tempura Flour - 0.7 oz
Sesame bun - 0.2 oz
Flying fish roe - 1.1 oz
Rice - 5.6 oz
Wasabi - 0.1 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.