Sushi Salmon Bites with Daikon-Carrot Slaw

Glicky Eizikovics Glicky Eizikovics
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Tempura-fried salmon is so fluffy and crisp, and this whole combination bursts with amazing textures and flavors. Best of all, you don’t have to slave away in the kitchen! Purchase cooked sushi rice and prepared wasabi aioli from your local sushi store, and pick up a bag of tempura batter mix at the grocery.

1h 12
Easy Pescatarian Parve

Contains: Sesame, Gluten, Wheat, Egg

Directions

Prepare the Salmon

  1. Line a baking sheet with Gefen Parchment Paper and set aside.

  2. In a bowl, whisk together tempura mix and water. Add salmon and mix to coat completely.

  3. In a deep skillet, heat three cups oil until piping hot. To check whether it’s hot enough, carefully add a tiny bit of tempura batter to the oil. If it sizzles and pops up, the oil is ready for frying.

  4. Add salmon and fry five minutes on the first side and two to three minutes on the second side, or until nice and golden. Transfer to the prepared baking sheet, arranging the pieces in a single layer, spaced apart. Set aside to cool.

Prepare the Slaw

  1. In a bowl, toss carrots and daikon.

Prepare the Dressing

  1. In a jar, combine vinegar, honey, oil, ginger, and salt. Seal and shake.

  2. Pour dressing over the slaw and toss to coat.

To Serve

  1. On a small plate, dollop a small spoonful of wasabi aioli and smear with the back of the spoon. Put a teaspoon of sushi rice next to it.

  2. Add a salmon bite and top with slaw.

  3. Garnish with microgreens.

Credits

Description:
Photography and Styling by Chay Berger

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