Dressed Up Salmon Futomaki

This is what happens when you both have a craving for sushi and have too much time on your hands. Sometimes... there's a sparkle.

This was by far one of the best sushi rolls I ever had, both in a restaurant and at home. And interestingly enough, it just took a little extra 5 minutes to make it so extra delicious. A simple tempura batter and panko created a crispy outside that was so irresistible that you will find yourself eating more than you think you could. I used teriyaki as a drizzling sauce, but a spicy mayonaise or even ponzu sauce might add the right kick. I will certainly try it on another occasion.

This particular roll contained salmon, grilled salmon skin (I never have the heart to throw it away!), tamago, cucumber and avocado.

After shaping the futomaki, I lightly rolled it in tempura batter and then panko. I carefully fried each side until just golden (I didn't want the contents to cook). I removed it from the hot oil and let it drain a little. Because of the crispy outside, I found it easier to slice with a bread knife.

The salmon at the center remained uncooked, but the pieces closer to the surface did. Far from being a bad thing, this was actually really nice. The tempura/panko layer was also quite thin and crispy, yet, more than enough to retain the teriyaki.

 

 Cheers all!