Vanilla tempura uramaki with salmon, Gastronomixs

• 2 pods Planifolia Black Vanilla
• 400 g salmon
• 100 g daikon
• 250 g cucumber
• 800 g sushi rice, cooked and seasoned
• 5 sheets nori, roasted
• 160 g tempura flour
• 40 g trisol
• 5 g egg yolk
• 600 g ice water
• as needed salt

• Cut open the vanilla pods lengthwise and remove the seeds for another preparation.
• Place the vanilla pods in the food dehydrator to dry for 6 hours at 60°C.
• Now blend the dried Planifolia Black Vanilla pods in a coffee or spice grinder to a superfine powder.
• Reserve the vanilla powder.
• Cut the salmon into thin strips and place on a fibre-free cloth on a tray to dry in the refrigerator.
• Cut the daikon into long strips.
• Sprinkle the daikon lightly with some salt, then vacuum seal.
• Cut the cucumber into long, thin strips.
• Using chopsticks, mix the tempura flour, trisol, egg yolks, the preserved vanilla powder and enough of the ice water to make a thin batter.
• First, place the nori on the bamboo mat.
• Spread rice over the nori. To make this easier, wet your fingertips with cold water.
• Meanwhile, roll the salmon in the daikon strips.
• Lay the salmon rolls and cucumber lengthwise on the rice, then roll up into a tight roll.
• Pass the whole rolls through the tempura batter and deep-fry at 190°C for 1-2 minutes.
• For an even crispier result. Drizzle the rolls with some extra tempura batter while lowering them into the deep fryer.
• Then cut the uramaki with a slightly wet knife and serve immediately.

• Perfect with ginger, soy sauce, and wasabi.
• Pairs well with red pepper, spring onion, and mayonnaise.
• Delicious as an appetiser, snack, or a starter.

Link to dish

Recept: Gastronomixs