Baked salmon sashimi with sesame cream
very easy
75 mins
75 mins
Ingredients
- 7-10 Tbsp Ingredients for 4 people:
- 100 g + some tempura flour (Asialaden; alternatively wheat flour)
- 1 Egg yolk (Gr. M)
- 100 g Asian mayonnaise (Asian shop; alternatively mayonnaise)
- 30 g Soy sauce
- 30 g roasted sesame oil
- 4 Stalks of green asparagus
- 1 kg Salmon fillet (without skin)
- 7-10 Tbsp Wasabi
- 2 Nori leaves (Asian shop)
- 1 l Frying oil
- 7-10 Tbsp Soy sauce
- 7-10 Tbsp Wasabi
- 7-10 Tbsp Sushi Ginger
- 7-10 Tbsp Bamboo mat
- 7-10 Tbsp Cling film
Directions
- 1
For the Tempura dough, mix 100 g Tempura flour, egg yolk and 1⁄4 l cold water. Do not stir too hard, the dough may be a little lumpy. Put it in the fridge, then it will be nice and crispy when baked out. For the sesame cream mix mayonnaise, soy sauce and sesame oil
- 2
Wash the asparagus, cut the ends off generously. Blanch in little water for about 2 minutes. Lift out and dab dry. Cut salmon into 4 longish pieces (2-3 cm wide and the length of a nori leaf). Cut each salmon lengthwise to the middle and place 1 asparagus spear in each. Spread wasabi very thinly on each piece
- 3
Line a bamboo mat with cling film. Cut nori leaves in half lengthwise. Place each 1⁄2 nori leaf on the bamboo mat with the rough side facing upwards. Put 1 filled piece of salmon on top. Roll up firmly using the bamboo mat. Do not wrap up the foil. Form 4 rolls in this way. Flour the rolls and turn them over at high temperature.
- 4
Heat the oil in a wide pot to approx. 180 °C (it is hot enough as soon as bubbles rise from a long wooden skewer) or in a deep fryer. Bake the rolls one by one for 2-3 minutes, only the outer layer should be baked golden brown, leaving the salmon raw. Bake the other 3 rolls in the same way
More Delicious Recipes
