New Zealand King Salmon Tempura Nori Rolls with Chilli Soy Dipping Sauce

Details

Serves: Finger Food/Small Bites – 20 pieces

Method

Salmon Nori Rolls

• Cut the salmon into strips - approximately 2cm2 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 the 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 so as to stop it unraveling. 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 round roll.
• Place each full roll on a tray ready to be dipped in the tempura batter.

Tempura Batter
• Beat an egg in a bowl. Add ice water in the bowl (Be sure to use very cold water)
• Add sifted flour in the bowl and mix lightly. Be careful not to over mix the batter.

Cooking the Tempura Salmon Nori Rolls

• In a deep fryer (deep sauce pan or Wok) pre-heat cooking oil to 180c°
• 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 with salt.

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. Stop the heat and let it cool, add coriander once it has cool completely. Store in an airtight container with a lid.

To Serve

• 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 then serve.


Chefs Notes:

Ingredients – Nori, Dashi & Mirin can be found in most supermarkets however if not an Asian market will definitely have these items.

Salmon bellies – could be described in a similar fashion as tuna belly or as the Japanese call “Toro” which is the fatty part of the fish. In salmon it is very rich in Omega 3 oils & is very rich when eaten this way.

Flavour/Texture – the flavour of the salmon is captured extremely well with the tempura process & the textural variance of crunchy tempura batter. The rich just cooked soft salmon also works very well although can become very rich unless you cut it with a dipping sauce & citrus.

About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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