Crispy roll with salmon
2 servings
80 minutes
Crispy salmon roll is a refined dish of Japanese cuisine that combines the tenderness of fish, the creamy texture of avocado, and the crunchy tempura crust. This roll is inspired by traditional sushi but with hints of modern gastronomy, offering a rich flavor and harmony of textures. Salmon adds freshness, avocado provides softness, and tempura gives a crispy structure. Bright tobiko and sesame decorate the roll, adding subtle nutty and salty notes. Perfect as a festive dish or an exquisite treat for lovers of Japanese cuisine. Served with wasabi and ginger for flavor balance, the cooking process becomes an art that unites precision and culinary imagination.
1
Rinse the rice thoroughly with cold water until the water is clear. Cook for 40 minutes. While the rice is hot, season it with rice vinegar, cover with a towel, and let it sit for 15 minutes.
- Rice: 160 g
- Rice vinegar: 1 tablespoon
2
Meanwhile, make the batter. Mix equal parts of water and flour for tempura. Heat sunflower oil in a deep saucepan and fry the batter until lightly golden.
- Tempura flour: 20 g
- Vegetable oil: to taste
- Tempura flour: 20 g
3
Cut the salmon and avocado into small cubes, form a pile, add mayonnaise and fried batter.
- Salmon fillet: 60 g
- Avocado: 30 g
- Mayonnaise: 20 g
- Tempura flour: 20 g
4
Place nori on the sushi mat, add rice on top, and in the center of the rice, add a mixture of salmon and avocado. Roll it into a log using the mat. Remove the mat, coat it in tobiko and sesame. Cut into 6 equal pieces, trimming any uneven edges first. Serve on a plate with wasabi and ginger.
- Dried nori seaweed: 3 g
- Rice: 160 g
- Salmon fillet: 60 g
- Avocado: 30 g
- Flying fish roe (tobiko): 30 g
- Sesame seeds: 6 g
- Wasabi: 4 g