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Recipes

Salmon Tempura Rolls

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Roll
Fresh Salmon thin sliced
Cream Cheese cut sticks
Asparagus cooked
Japanese Crabstick
Seaweed Sheet
Flour

4 oz ¼ inch
2 sticks
4 inch, 2 ea
2 ea
1 sheet
½ cup

Tempura Batter Mix
Japanese style batter mix
Water
Paprika for color
Teriyaki Sauce
Lemon for garnish
Lime for garnish
Cilantro sprig for garnish

1 cup
1 ½ cup
Dash
1 oz
2 half moon slices
2 half moon slices
1 ea

What You Will Need
Clean and dry flat surface or cutting board and a kitchen knife. You can do your prep ahead of time and assemble later or you can put it all together and store in the refrigerator for quick cook time.

Lets Get Started
Preparation For Salmon Roll
Over a cutting board lay down the seaweed sheet. At the bottom of the sheet put salmon crabstick, asparagus then cream cheese. Lay down salmon to cover the rest of the ingredients. Begin to roll seaweed using a small about of water to make the sheet stick. A spray bottle with a fine mist is a great trick. Continue the process until the roll is complete. Make sure the contents are inside and the roll is nice and tight.

Preparation For Tempura Batter
Combine water and batter mix, adding paprika for color (a light pink color).

Procedure For Cooking and Plating
Dust the rolls in flour and then dip them into the batter mix. Fry the rolls in oil at 325 degrees for 3 minutes. The rolls should have a nice golden rosy color Remove and drain. Cut the rolls on a bias (angled along the length of the roll) making 4 pieces. Fan the pieces on a plate and drizzle with sauce. Garnish with lemon, lime and cilantro at the top of the plate.

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