I love Sushi like there is no tomorrow and nothing is as good for me than a crispy Salmon roll with eel sauce made just right. If you are up for the task here is how to do it.
- 1 eight-ounce, center cut salmon fillet, skinned and cut into long ½- x ½- inch “logs”
- 2 cups Tea Spiced Smoked Salmon Mousse
- 1 bag yaki-nori
- 2 cups rice flour
- 1-tablespoon togarashi
- 1 bottle club soda
- 1-tablespoon wasabi powder
- Juice of 2 lemons
- ¼ cup grapeseed oil
- Kosher salt
Fill a fryer or medium stockpot one-third of the way up with canola oil and heat to 375 degrees. Place a sheet of nori, shiny side up, on a sushi mat and spread a quarter inch thick layer of the Tea Spiced Smoked Salmon Mousse on the bottom half. Lay a salmon log on the mousse at the bottom of the nori and roll. Repeat with remaining nori, mousse, and salmon. Meanwhile, in a large bowl, mix the rice flour with the club soda and togarashi until a pancake batter consistency is achieved. Dip the maki roll in the batter and fry until GB&D (golden brown and delicious). Season with salt and slice. Meanwhile, in a small bowl, whisk together the wasabi powder and lemon juice. Slowly drizzle in the grapeseed oil while whisking to emulsify. Season with kosher salt and freshly ground black pepper. To serve, zig-zag wasabi vinaigrette on a platter and place sushi pieces on top.