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Crispy Salmon Skewers with Tartar Sauce & Salmon Fry Sushi Roll
50 minServes 4Nutri-Score C€€€
C
50 min
50 minCrispy Salmon Skewers with Tartar Sauce & Salmon Fry Sushi Roll
what you need
Ingredients
salmon fillet (cut into cubes for skewers and strips for the roll)Fish600 g
saltSpices5 g
black pepper (ground)Spices2 g
flourPantry100 g
eggs (beaten)Dairy2 pieces
breadcrumbsPantry120 g- vegetable oil (for frying)Pantry500 ml
- mayonnaisePantry150 g
- pickles (finely chopped)Pantry50 g
- capers (chopped)Pantry15 g
lemon juice (freshly squeezed)Produce15 ml
sushi rice (cooked and seasoned)Grains300 g- rice vinegarPantry45 ml
sugarPantry15 g- nori sheetsPantry4 pieces
- lettuce (washed, leaves separated)Produce60 g
per serving
Nutrition
839kcal
- Carbs
- 75 g
- Proteins
- 36 g
- Fat
- 44 g
what you’ll use
Tools
Skewer ×8
Frying pan
Mixing bowl ×3
Saucepan- bamboo rolling mat
step by step
Method
- Step 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.
- Step 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.
- Step 3
Bread the salmon
- Season the salmon with salt and pepper.
- Coat the salmon pieces in flour, then beaten egg, then breadcrumbs.
- Step 4
Fry the salmon
- Heat the oil in a pan and fry the breaded salmon until golden and crisp.
- Drain on paper towels.
- Step 5
Assemble the salmon skewers
- Thread the crispy salmon cubes onto skewers.
- Serve with the tartar sauce.
- Step 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.