Canadian Roll Recipe
CRISPY SALMON SKIN, TOMATO, AVOCADO, CREAM CHEESE ROLL TEMPURA FRIED, TOPPED WITH SWEET MISO SAUCE, IKURA, SCALLIONS
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Ingredients
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Roll & Assembly
Tempura Batter & Frying
Sweet Miso Sauce
Condiments & Finish
Method
Roll & Assembly
- 1
Prepare rice
If not already done, cook short-grain sushi rice (to yield about 3 cups cooked). While still warm, season with sushi vinegar (about 3 tbsp rice vinegar + 1 tbsp sugar + 1 tsp salt mixed and warmed until dissolved). Spread rice to cool to near room temperature, keep covered with a damp towel.
- 2
Prepare fillings
Cut the avocado in half, remove pit, thinly slice lengthwise. Core and seed the tomato, cut into thin strips roughly the length of the nori. Cut cream cheese into 4 equal batons about 1/2 inch x 1/2 inch x 3 inches.
- 3
Lay out nori and rice
Place a bamboo mat covered with plastic wrap on work surface. Put one nori sheet shiny side down. Wet hands and evenly spread about 3/4 cup of seasoned rice over the nori leaving a 1/2-inch border at the top edge. Sprinkle 1/4 tsp toasted sesame seeds over rice if desired.
- 4
Assemble roll
Flip the nori so rice faces down on the plastic (for an inside-out roll where rice is outside) OR keep rice on the outside as preferred. If making inside-out (rice outside): dust the rice side lightly with rice flour to help frying later. On the nori (seaweed) side, place a row of salmon skin strips (reserve some for crisp topping), a few tomato strips, 1 cream cheese baton, and avocado slices. Add a sprinkle of scallions. Use the mat to roll tightly away from you, sealing the top edge with a little water.
- 5
Repeat
Repeat with remaining ingredients to make 4 rolls total (or as needed). Wrap each roll in plastic and refrigerate briefly (10 minutes) to firm up while you prepare batter and sauce.
Tempura Batter & Frying
- 6
Prepare salmon skin
Pat salmon skin very dry. Trim any excess fat. Lightly season with 1/4 tsp salt and dust both sides with the 2 tbsp rice flour. This helps to crisp and keep shape when fried.
- 7
Make tempura batter
In a medium bowl, combine 1 cup all-purpose flour and 2 tbsp cornstarch. In a separate small bowl, whisk 1 beaten egg into 1 cup ice-cold club soda. Add several ice cubes to keep it cold. Just before frying, quickly mix the wet into the dry with a few strokes; batter should be lumpy and cold—do not overmix.
- 8
Heat oil
Pour neutral oil into a deep pot to a depth of about 2–3 inches. Heat to 350–365°F (175–185°C). If you don't have a thermometer, test with a drop of batter: it should sizzle and float, browning in about 45–60 seconds.
- 9
Fry salmon skin strips
Working in batches, dip the prepared salmon skin strips into the tempura batter, letting excess drip off, then carefully lower into hot oil. Fry until crisp and golden, about 1–2 minutes per side depending on thickness. Use tongs to hold strips flat if they cup. Remove to a wire rack or paper towel-lined tray and sprinkle a pinch of salt while hot. Reserve a few strips for inside the roll (if you didn't preinclude) and some for topping.
- 10
Fry assembled rolls (optional)
For a fully tempura-fried finish as described, chill rolls and then dust with a light coating of flour or rice flour, dip each whole roll quickly into batter to coat, and deep-fry 30–45 seconds, turning to brown evenly until golden and crisp. Remove and drain. Alternatively, skip whole-roll frying and serve rolls fresh with the crispy salmon skin on top.
Sweet Miso Sauce
- 11
Combine and simmer
In a small saucepan, combine 2 tbsp white miso, 2 tbsp mirin, 1 tbsp sake, 1 tsp soy sauce, 2 tsp sugar, and 2 tbsp water. Whisk to combine. Bring to a gentle simmer over low heat, stirring until sugar dissolves and sauce slightly thickens (2–3 minutes). Remove from heat and stir in 1 tsp sesame oil. Taste and adjust sweetness or salt as desired. Keep warm or refrigerate to cool slightly before drizzling.
Assembly & Finish
- 12
Slice rolls
Using a very sharp chef's or sushi knife, wipe blade damp, then slice each roll into 8 pieces. For fried rolls, let rest 1 minute after frying, then slice carefully (you may need to re-dip and clean the knife between cuts to keep clean edges).
- 13
Plate and top
Arrange 6–8 pieces per serving on a platter. Drizzle 1–2 tbsp of sweet miso sauce over each roll (or serve on the side). Top each piece with a small spoonful (about 1/4 tsp) of ikura, a sliver of crispy salmon skin, and a sprinkle of sliced scallions and toasted sesame seeds.
- 14
Serve
Serve immediately with pickled ginger and wasabi on the side. Provide soy sauce for dipping if desired.