Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 1 tablespoon canola oil, plus additional for deep-frying
  • 3 cups sliced onions
  • 1/2 tablespoon chopped fresh thyme
  • 1/2 tablespoon chopped fresh sage
  • 1/2 tablespoon chopped fresh rosemary
  • Salt and freshly ground white pepper
  • 1 cup mirin (Japanese sweet sake)
  • 4 toasted nori sheets
  • 4 salmon fillets, about 4 ounces each, lightly pounded to 1/4-inch thick
  • 2 cups rice flour
  • 4 cups club soda
  • Wasabi Soy-Honey Dipping sauce, recipe follows
  • Wasabi Soy-Honey Dipping Sauce:
  • 1/2 cup soy sauce
  • 1/3 cup rice wine vinegar
  • 1 tablespoon wasabi powder
  • 1/3 cup honey
  • 1 tablespoon toasted sesame oil
Directions
  • Heat a large skillet or wok over medium heat. Add the 1-tablespoon of oil and swirl to coat the pan. When the oil shimmers, add the onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper, to taste. Add the mirin, and cook to evaporate the liquid, about 6 minutes. Cool.

  • Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes.

  • Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.

  • With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.

Wasabi Soy-Honey Dipping Sauce:
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