Recipe

NZ King Salmon Tempura Nori Rolls with Chilli Soy Dipping Sauce

90 minshere
Cooking method: Stove top

NZ King Salmon Tempura Nori Rolls with Chilli Soy Dipping Sauce

90 mins
Cooking method: Stove top
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Recipe

Ingredients

Salmon nori rolls

  • 400g NZ King Salmon, fillet or bellies (skin off)
  • 4 nori sheets
  • cold water

Tempura batter

  • 1 egg
  • 1 cup ice water
  • 1 cup flour
  • Salt & freshly cracked black pepper to taste

Chilli soy dipping sauce

  • 1 cup dashi soup stock (or ½tsp dashi powder to 1 cup of water)
  • ½ cup mirin
  • ½ cup soy sauce
  • ½tbsp sugar
  • ½ chilli- red with medium heat - sliced with seeds
  • fresh coriander leaves to taste

Seafood used

Cooking method

Salmon nori rolls

  1. Cut the salmon into strips approximately 2cm 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).
  2. Take a 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 to stop it unravelling. 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 and round.  
  3. Place each full roll on a tray ready to be dipped in the tempura batter.

Tempura batter

  1. Beat the egg in a bowl. Add iced water to the bowl (be sure to use very cold water).
  2. Add sifted flour to the bowl and mix lightly. Be careful not to overmix the batter.
  3. Cooking the tempura salmon nori rolls in a deep fryer (deep saucepan or wok) pre-heating cooking oil to 180°C.
  4. 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.

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. Remove from the heat and let it cool, add coriander once it has cooled completely. Store in an airtight container with a lid.
 
Complete the dish
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 to serve.

Image and recipe courtesy Nurtured Seafood