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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.
12 (1-inch) cubes salmon (from the thicker part of the salmon)
1 and 1/4 cups tempura batter mix
1 cup ice-cold water
3 cups oil, such as Gefen Canola Oil
1 cup julienned carrots, from 2 medium carrots
1 cup julienned daikon radish
microgreens, to garnish
1 pound cooked sushi rice
3 tablespoons rice wine vinegar
2 tablespoons Gefen Honey
1 teaspoon Gefen Toasted Sesame Oil
1/4 teaspoon ground ginger, such as Pereg
salt, to taste
Line a baking sheet with Gefen Parchment Paper and set aside.
In a bowl, whisk together tempura mix and water. Add salmon and mix to coat completely.
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.
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.
In a bowl, toss carrots and daikon.
In a jar, combine vinegar, honey, oil, ginger, and salt. Seal and shake.
Pour dressing over the slaw and toss to coat.
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.
Add a salmon bite and top with slaw.
Garnish with microgreens.
Photography and Styling by Chay Berger
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