Salmon Tempura Roll Recipe
Salmon tempura, avocado, lettuce, Cucumber, Eel Sauce.
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Ingredients
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Sushi Rice
Tempura Salmon
Vegetables
Finishing Touches
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear, to remove excess starch.
- 2
Cook the Rice
Combine the rinsed sushi rice and water in a rice cooker, and cook according to the manufacturer's instructions.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. Mix rice vinegar, sugar, and salt in a separate bowl until dissolved, then gently fold into the rice. Allow to cool.
Prepare Tempura Salmon
- 4
Cut the Salmon
Cut the salmon fillet into strips, about 1 inch wide.
- 5
Make Tempura Batter
In a bowl, mix the tempura batter mix with ice water until just combined (do not overmix).
- 6
Heat the Oil
In a deep frying pan, heat vegetable oil to 350°F (175°C).
- 7
Fry the Salmon
Dip each salmon strip into the tempura batter and carefully place it in the hot oil. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Prepare Vegetables
- 8
Slice the Vegetables
Cut the avocado in half, remove the pit, and slice thinly. Slice the cucumber into thin strips and wash the lettuce leaves.
Assemble the Sushi Rolls
- 9
Lay Out the Nori
Place a nori sheet on a bamboo sushi mat, shiny side down.
- 10
- 11
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll.
- 12
Slice and Serve
Use a sharp knife to slice the roll into bite-sized pieces. Drizzle eel sauce over the top and serve with additional sauce on the side.
