Recommend to watch the following short video to see what we're making and get a heads up on quantities:
Ingredients:
- Salmon (uncooked)
- Cream cheese
- Avocado (1 ripe)
- Panko bread crumbs (1 cup)
- Rice - Be sure to use Japanese short-grain rice. You can cook it on the stove or in a rice cooker. Season the cooked rice with rice vinegar. When assembling the sushi, don’t overfill with rice. Use ¾ -1 cup of cooked rice per nori sheet.
- Tempura batter mix (found in Asian section of store)
- Soy sauce
- optional - wasabi (as a dip, if you like hot things)
- Toasted Nori seaweed sheets
- a sushi mat or a clean kitchen towel - see link for instructions on making sushi without a sushi mat:
Sauce Ingredients:
- Mayonnaise: It is the main ingredient that adds the creaminess to the sauce.
- Granulated sugar: Feel free to adjust the amount to your liking.
- Ketchup: I prefer to use ketchup, but tomato paste will work as well.
- Paprika: Use sweet not smoky paprika.
- Rice vinegar: It is another key ingredient that adds that pungent taste. It is similar to apple cider vinegar. So if you don’t have rice vinegar on hand, use it.
- Cayenne pepper: It is an optional ingredient, feel free to leave it out.
- Garlic powder: It helps to enhance the flavor.
- Water: You will need 3-4 tablespoons to thin the sauce to the desired consistency. I recommend to start with 1 tablespoon and add more if needed.
To make it, whisk together all the ingredients in a jar or bowl. Cover and refrigerate for 30-40 minutes before serving.
Directions:
- Directions are in the above video
- Prevent rice from sticking to your hands: Keep a bowl filled with water nearby when you are assembling a sushi roll. Dip your hands into water every time you take rice.
- Roll firmly but don’t press very hard because the filling may come out of the sides.
- Heat enough oil ( about 1 cup) to 350 F / 175 C in a large skillet to deep fry sushi rolls.
- Place the bamboo sushi rolling mat on the table and cover with plastic wrap. Put a nori sheet in the middle of the mat, shiny side down.
- Keep a bowl filled with water nearby. Drench your hands to prevent rice from sticking and take a handful of rice. Spread evenly to cover the nori sheet. Carefully flip the nori over.
- Place 2 salmon tempura, 2 cucumber sticks, 2 crab sticks and 2 tablespoons of cream cheese lengthwise on the seaweed. Roll the bamboo mat forward, keeping the filling inside with your fingers. Remove from the mat and place on a tray. Repeat the same with the remaining nori sheets.
- Use the leftover batter from the salmon tempura. Dip each roll in the tempura batter and deep fry for about 2-3 minutes, turning the roll until it is golden brown on all sides. Remove and place on a plate lined with paper towels.
- Cut a roll into 5-6 pieces, using a very sharp knife.
- Drizzle with sauce.
Prep time: 55 Minutes
Servings: 6 servings
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