Recipe for Temptation sushi roll
Buttery salmon and creamy avocado on top of an uramaki sushi roll filled with mouth-watering salmon tempura and refreshing cucumber; this Temptation sushi roll is one you truly won't want to miss.
Servings 2 rolls
Ingredients
- 8 oz sushi-grade salmon
- 1/2 mini cucumber
- 1/2 Hass avocado
- 2 sheets nori
- 2 cup seasoned sushi rice
- 1 Tbsp tobiko or masago
- 1 qt oil for deep frying
For Tempura batter
- 3 1/2 Tbsp all purpose flour
- 2 Tbsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp curry powder
- 3-4 oz icy cold soda water or water or beer
- salt and ground pepper
Instructions
Preparing and Tempura
- Slice the sushi grade salmon into thin slices, enough to cover 8" x 2".
- Cut the remaining sushi either into slices or stick for tempura.
- Prepare the batter by mixing flour, cornstarch, baking powder and curry powder, then sprinkle on some salt and ground pepper to taste. Stir and sift to mix this dry flour.
- Dredge all the salmon pieces for tempura into this flour to create an even thin coat of flour mixture.
- Dust off excess moisture and set aside.
- Pour icy cold water/beer into flour mixture. Stir till fully incorporate.
- Heat up the oil in deep fryer or saute pan.
- When oil is hot, dip each coated salmon piece into batter and drop into deep-fryer.
- Deep fry until golden and crispy before removing all salmon tempura onto parchment paper or strainer to drip off excess oil.
- Thinly slice avocado and mini cucumber.
Put into roll
- Start with a sheet of nori on a flat surface or bamboo mat (remember to plastic wrap your mat).
- Spread 1 cup of sushi rice onto nori, use your finger or spreader to gently press and pan the rice out without mushing.
- Flip the nori upside down, so that the sushi rice layer is now facing down on the mat.
- Arrange slice cucumber and salmon tempura onto nori.
- Lift, roll and tuck nori over ingredients, hold a few second to shape tight then continue to roll and press until finish. Set aside and repeat for the other roll.
- Prepare and plastic wrap on a flat surface.
- Arrange sliced salmon and avocado nicely to cover the 8" x 2" area on plastic wrap.
- Place a roll on top of arrange salmon/avocado.
- Now use the plastic wrap to roll & cover all over the roll.
- Hold and press along side this roll with bamboo mat to shape, apply pressure lightly.
- Set a side and do the same thing for the other roll.
- Clean your knife with a dampen towel and cut both rolls.
- Gently unwrap each piece out of plastic wrap and place it on plate.
- Garnish with some tobiko or masago, drizzle with unagi sauce or spicy mayo.
- Happy eating.