Nori-wrapped tempura salmon with wasabi mayonnaise
serves
4
Looking for a quick and delicious entree? You've found it. This easy tempura salmon recipe wrapped in a salty seaweed nori casing is the ultimate crowd-pleaser and the perfect size for sharing. Guests will love dipping a crispy strip of salmon into a creamy and punchy wasabi mayonnaise, offering the perfect balance of salty and spicy with crunchy and smooth textures in one morish bite. Keep this recipe close - this is one you'll be returning to again and again.
Ingredients (9)
- 4 toasted nori sheets, halved
- 1kg skinless salmon fillet, pin boned, cut into 8 even-sized pieces
- Vegetable oil, to deep fry
- Kewpie wasabi mayonnaise, to serve
- Shichimi togarashi (see note), to serve
Tempura batter
- 1 1/2 cups (225g) plain flour
- 1 1/2 cups (225g) cornflour
- 2 cups (500ml) ice-cold soda water (from a freshly opened bottle)
- 100ml lemon or lime juice
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the batter, place all ingredients in a bowl, season to taste and whisk to combine. Chill until ready to use.
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2.To wrap the salmon, place one piece of nori on a chopping board and brush with water. Top with a piece of salmon and roll to enclose. Place on a tray lined with baking paper. Repeat with remaining salmon and nori.
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3.Half-fill a deep-fryer or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). In 2 batches, working with one piece of salmon at a time, dip into batter then carefully drop into oil. Deep fry, turning halfway, for 4-5 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towel. Serve with wasabi mayonnaise.
Recipe Notes
Shichimi togarashi is a Japanese seven-flavour spice blend. It’s available from Asian grocers.
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