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Ingredients
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Sushi Rice
Tempura Batter
Filling
Assembly
Method
Preparing the 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
In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and let it sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while fanning it to cool it down.
Making the Tempura Batter
- 4
Prepare the Batter
In a bowl, mix together all-purpose flour, cornstarch, and baking powder. Gradually add ice water until just combined. Do not overmix; the batter should be lumpy.
Preparing the Filling
- 5
Prepare the Salmon and Avocado
Slice the fresh salmon into thin strips. Cut the avocado in half, remove the pit, and slice it into thin wedges.
Frying and Assembling
- 6
Heat the Oil
In a deep frying pan or pot, heat vegetable oil to 350°F (175°C).
- 7
Coat and Fry
Take a small amount of filling (salmon and avocado) and coat it in the tempura batter. Carefully place it in the hot oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
- 8
Roll the Sushi
On a bamboo sushi mat, place a nori sheet shiny side down. Spread a thin layer of sushi rice on the nori, leaving a small border at the top. Place tempura-fried filling in the center and roll tightly using the mat.
- 9
Slice the Roll
Using a sharp knife, slice the roll into bite-sized pieces. Wet the knife with water to prevent sticking.
Serving
- 10
Plate the Sushi
Arrange the sushi pieces on a serving plate with soy sauce, pickled ginger, and wasabi on the side.
