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

CATEGORIES
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:

In a medium bowl, combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Stuffed Onions: Cipolle Ripiene

    Recipe courtesy of Mario Batali