Plat
Crispy Salmon Skewers with Tartar Sauce & Salmon Fry Sushi Roll
50 minPour 4Nutri-Score C€€€
C
50 min
50 minCrispy Salmon Skewers with Tartar Sauce & Salmon Fry Sushi Roll
ce qu’il vous faut
Ingrédients
salmon fillet (cut into cubes for skewers and strips for the roll)Poissons600 g
saltÉpices5 g
black pepper (ground)Épices2 g
flourÉpicerie100 g
eggs (beaten)Produits laitiers2 morceaux
breadcrumbsÉpicerie120 g- vegetable oil (for frying)Épicerie500 ml
- mayonnaiseÉpicerie150 g
- pickles (finely chopped)Épicerie50 g
- capers (chopped)Épicerie15 g
lemon juice (freshly squeezed)Fruits et légumes15 ml
sushi rice (cooked and seasoned)Céréales300 g- rice vinegarÉpicerie45 ml
sugarÉpicerie15 g- nori sheetsÉpicerie4 morceaux
- lettuce (washed, leaves separated)Fruits et légumes60 g
par portion
Nutrition
839kcal
- Glucides
- 75 g
- Protéines
- 36 g
- Lipides
- 44 g
ce que vous utiliserez
Ustensiles
Brochette ×8
Poêle
Saladier ×3
Casserole- bamboo rolling mat
pas à pas
Préparation
- Étape 1
Make the tartar sauce
- Mix the mayonnaise with the chopped pickles, capers and lemon juice.
- Season with salt and pepper and chill until serving.
- Étape 2
Cook the sushi rice
- Rinse and cook the sushi rice until tender.
- Stir the rice vinegar and sugar into the warm rice and let it cool to room temperature.
- Étape 3
Bread the salmon
- Season the salmon with salt and pepper.
- Coat the salmon pieces in flour, then beaten egg, then breadcrumbs.
- Étape 4
Fry the salmon
- Heat the oil in a pan and fry the breaded salmon until golden and crisp.
- Drain on paper towels.
- Étape 5
Assemble the salmon skewers
- Thread the crispy salmon cubes onto skewers.
- Serve with the tartar sauce.
- Étape 6
Roll the salmon fry sushi
- Lay a nori sheet on the bamboo mat and spread a layer of rice over it.
- Add lettuce leaves and a crispy salmon strip, then roll tightly.
- Repeat with the remaining nori and filling, then slice the rolls.