Baked salmon sashimi with sesame cream
not easy
75 mins
75 mins
Ingredients
- 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, wasabi and 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.
- 2
For the sesame cream, mix mayonnaise, soy sauce and sesame oil.
- 3
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).
- 4
Make a longitudinal cut to the middle of each piece of salmon and place 1 asparagus spear in each. Spread wasabi very thinly on each one.
- 5
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.
- 6
Do not wrap the film in the process. Form 4 rolls in this way. Flour the rolls and turn them over at high temperature.
- 7
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 in it for 2-3 minutes, only the outer layer should be baked golden brown, leaving the salmon raw.
- 8
Bake the other 3 rolls in the same way.
- 9
Cut each roll into 6 pieces and arrange with sesame cream. Add soy sauce, wasabi and sushi ginger.
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