Salmon Tempura Rolls

Name: Salmon Tempura Rolls
Ingredients: 2 cups sushi rice; 1/4 cup sushi seasoning; 4 None nori sheets; None None oil, for deep-frying; 14 oz salmon fillet, thinly sliced; 1/2 cup all purpose flour, seasoned; 1/2 cup basic tempura batter; 1 None cucumber, sliced into strips; 1/3 cup japanese mayonnaise; None None wasabi paste, to serve; None None pickled ginger, to serve; None None soy sauce, to serve

12 ingredients

5 steps

Ingredients

2 cups sushi rice
1/4 cup sushi seasoning
4 None nori sheets
None None oil, for deep-frying
14 oz salmon fillet, thinly sliced
1/2 cup all purpose flour, seasoned
1/2 cup basic tempura batter
1 None cucumber, sliced into strips
1/3 cup japanese mayonnaise
None None wasabi paste, to serve
None None pickled ginger, to serve
None None soy sauce, to serve

Directions

1

Cook rice following packet instructions. Drain well and spread out on a tray. Drizzle sushi seasoning over, breaking up lumps with a spatula. Chill until cool.
2

Place nori sheet on bamboo mat. Spread 1/4 of the rice over, leaving a 1/2 inch border on long edge.
3

Heat oil in medium saucepan on high, until a droplet of batter sizzles as soon as it is added. Dust salmon in flour. shaking off excess. Dip into batter. shaking off excess. Gently lower into oil and cook for about 30 seconds, or 1 minute if you prefer your salmon cooked all the way through. Drain on a paper towel.
4

Arrange 1/4 each of salmon, cucumber and mayonnaise across the center of rice-topped nori. Use index fingers and thumbs to roll, pulling back mat as you go.
5

Gently press mat to shape and seal the roll. Repeat with remaining ingredients. Use a sharp knife wiped with a damp cloth to cut each roll into 8, wiping the knife after each cut. Serve with wasabi paste, pickled ginger and soy sauce.