NZ King Salmon Tempura Nori Rolls with Chilli Soy Dipping Sauce
Cooking time: 90
Cooking method: Stove top
Ingredients
Salmon nori rolls
- 400g NZ King Salmon, fillet or bellies (skin off)
- 4 nori sheets
- cold water
Tempura batter
- 1 egg
- 1 cup ice water
- 1 cup flour
- Salt & freshly cracked black pepper to taste
Chilli soy dipping sauce
- 1 cup dashi soup stock (or ½tsp dashi powder to 1 cup of water)
- ½ cup mirin
- ½ cup soy sauce
- ½tbsp sugar
- ½ chilli- red with medium heat - sliced with seeds
- fresh coriander leaves to taste
Cooking instructions
Salmon nori rolls
- Cut the salmon into strips approximately 2cm in width & height & approximately 15-20cm in length (it is possible to mix & match offcuts to form a similar shape so no need for wastage).
- Take a nori sheet with shiny side facing down & place the salmon strip lengthwise on an outside edge & roll it so the nori completely surrounds the salmon with a small amount of overlap to stop it unravelling. Also you can brush with a small amount of water on the overlapping edges before you complete the roll to assist the nori to stick at the join. Cut any excess nori & complete the roll. The shape should be a tight and round.
- Place each full roll on a tray ready to be dipped in the tempura batter.
Tempura batter
- Beat the egg in a bowl. Add iced water to the bowl (be sure to use very cold water).
- Add sifted flour to the bowl and mix lightly. Be careful not to overmix the batter.
- Cooking the tempura salmon nori rolls in a deep fryer (deep saucepan or wok) pre-heating cooking oil to 180°C.
- Dip the salmon nori roll in the freshly made tempura batter & cook in the oil till the batter is crispy. Remove from the oil & place on a dry paper towel. Season.
Chilli soy dipping sauce
Put dashi, mirin, soy sauce, chilli and sugar in a saucepan and mix well. Bring to a boil on medium heat. Remove from the heat and let it cool, add coriander once it has cooled completely. Store in an airtight container with a lid.
Complete the dish
Slice the rolls (while still hot) into approximately 5 pieces per roll & arrange on a suitable plate or platter with the dipping sauce & optional lemon wedges to serve.
Image and recipe courtesy Nurtured Seafood
