Spinach and Salmon with Karashi Yuzu Miso 辛子ゆず味噌とほうれん草とサーモン
How to make Spinach and Salmon with Karashi Yuzu Miso Recipe - Tempura and spinach go very well together , as the crispy texture of the tempura is perfectly complemented by the soft texture of the spinach. In this dish, they are served with karashi sumiso, a Japanese sauce made from mustard, miso, sugar, and rice vinegar.
MAKES 5 PIECES
Ingredients:
1⁄3 ounce (10 grams) dried wakame (seaweed)
1 cup soy or vegetable oil, for frying
4½ ounces (130 grams) salmon
½ nori sheet
½ cup sushi rice
1 cup boiled spinach, well drained
2¾ ounces (80 grams) tempura powder
2¾ ounces (80 grams) panko flakes
Very cold water
1 tablespoon white miso
2 teaspoons mirin
2 tablespoons sake
1 tablespoon sugar
½ teaspoon mustard
1 teaspoon rice vinegar
Lemon, for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving
Method:
1. Place the wakame in a small bowl and add hot water to cover. Let the wakame sit for about 15 minutes, until soft, then transfer to a bowl of cold water to chill. Squeeze gently to remove excess water and set aside.
2. Heat the oil in a deep frying pan until it is about 365ºF.
3. Slice the salmon into 2 long strips (for placing inside the sushi) and 2 thin sheets (for placing on top of the sushi).
4. Put the nori on a bamboo sushi mat and spread the rice evenly on top.
6. Put the thin sheets of salmon on the sushi mat. Put the roll on top of the middle of the salmon and then roll it tight.
7. Pour the tempura powder onto your work surface and pour the panko flakes onto a flat plate.
8. Roll the sushi in the tempura powder, so that it’s completely covered.
9. Transfer the tempura powder that’s left on your work surface to a mixing bowl and add an equal amount of very cold water. Mix lightly but not too much the batter should be lumpy.
11. Gently place the roll in the hot oil and deep-fry for about 4 minutes, until crispy.
13. In a small bowl, combine the miso, mirin, sake, sugar, mustard and rice vinegar.
14. Wrap the cooled tempura roll in plastic wrap so that it is easy to cut and then cut the sushi into 5 even slices. Remove the plastic wrap.
15. Arrange the sushi and wakame on a serving dish. Drizzle with the miso-mustard sauce and garnish with fresh lemon. Serve with wasabi, gari and soy sauce.
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| Spinach and Salmon with Karashi Yuzu Miso 辛子ゆず味噌とほうれん草とサーモン |
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