Salmon Tempura Sushi
Salmon Tempura Sushi
(Tamarind Marinated Salmon Tempura Sushi on cucumber
ribbons and wasabi mayo)
Ingredients
600 gm Fresh NZ Salmon, pin boned and skinned
4-tablespoon tamarind concentrate
2-tablespoon soft brown sugar
Salt and pepper to taste
4 sheets sushi nori cut into half
Water for sealing
1/2 cup tempura flour and water to mix
Oil for deep-frying
6 tablespoons prepared mayonnaise
1 tsp prepared wasabi paste (or according to taste)
1 telegraph cucumber, peeled into ribbons with a potato peeler or
mandolin
Juice of 2 small limes
1 tsp sugar
Salt and pepper to taste
Method
Cut salmon across the grain in twelve 1.5 cm wide strips
Place strips in a large dish and marinade with tamarind, brown
sugar and salt and pepper for 1/2 hour.
Place one salmon strip in on the bottom third of half a nori sheet,
moistent he top edge with water and roll salmon in nori like maki
sushi.
Set aside and repeat with remaining salmon and nori sheets
Mix tempura flour with enough water to form and runny batter.
Mix prepared mayo with wasabi and set aside till required.
When ready to serve, heat oil in fry pan till hot
Dip one salmon roll in tempura batter completely covering the
roll.
Remove from batter and deep fry till roll is crisp on the outside
and the salmon is medium rare inside. This should only take a
couple of minutes.
Keep warm till all rolls are cooked.
To assemble dish:
Toss cucumber ribbons in limejuice, sugar, salt and
pepper
Place 1/4 of cucumber salad in middle of plate
Slice two sushi rolls diagonally into two and stack on top of
cucumber salad
Divide wasabi mayo into 4 portions, place each portion into a
porcelain spoon and place on plate to one side of salmon and
cucumber stack
Serve immediately
