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For the past few years, I’ve worked as a sushi chef. These sweet and spicy salmon poppers have been on the restaurant menu since before my time. They are so simple, and they make the perfect appetizer! At least that’s how they’re served to the customers; the staff always doubles up on the fish for a full meal in a bowl. Serve over sushi rice for the best balance.
1 cup Beleaves Flour
3/4 cup + 1 tablespoon water
1 and 1/2 to 2 cups Japanese panko
oil, for frying
1/2 pound fresh salmon, cut into finger-length strips
1 cup Telma Sweet Chili Sauce
4 teaspoons rice vinegar
2 teaspoons Tonnelli Sriracha
1 teaspoon paprika
1 teaspoon Gefen Sesame Seeds
sushi rice
black sesame seeds (white sesame, such as Gefen, is also okay)
2 scallions, sliced
In a bowl, make a tempura batter by whisking together the flour and water until well combined.
Pour panko into a second bowl.
Heat two inches of oil in a wok or frying pan.
Dip each piece of salmon first in the tempura batter and then in the panko, coating them fully.
Carefully place directly in the hot oil. Fry until golden and crispy, two to three minutes per side. Transfer to a wire cooling rack or a plate lined with a paper towel.
In a wok or saucepan, stir together the chili sauce, rice vinegar, Sriracha, paprika, and sesame seeds over medium-low heat, until heated through.
Add the salmon poppers to the sauce and toss to coat.
Serve over sushi rice and sprinkle with sesame seeds and scallions.
Photography by Shoshi Sirkis
Food Styling by Anat Lobel
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