How to make crispy fried salmon sushi rolls, delicious and crunchy

How to Prepare Crispy Salmon Sushi Rolls

• 1

  Preparing the Salmon

  Buy 2 pieces of salmon, wash them thoroughly, then rinse with diluted salt mixed with a little lemon juice, remove the skin to reduce the fishy smell, rinse again with clean water, and let it drain.

  Cut into thin rectangular slices for rolling the rice.

  Tips for Thawing Frozen Salmon:

  Thawing Salmon in the Refrigerator:

  For a salmon portion weighing about 300g, you need to take it out of the freezer 24 hours before cooking.
  Place the salmon in a bowl to avoid dripping water in the refrigerator, and put it in the fridge, making sure to keep it away from other foods to prevent them from absorbing the fishy smell. The appropriate refrigerator temperature is from 1.7 to 4.4 degrees Celsius to prevent bacterial growth. Once the salmon is thawed, you need to cook it immediately.

  Soaking in Water to Thaw Salmon:

  Wrap the salmon tightly in a plastic bag to prevent bacterial contamination. Place the salmon in a large bowl, fill it with cold water so that the salmon is submerged. Change the cold water every 30 minutes until the salmon is fully thawed.

  Thawing Salmon in the Microwave:

  Take the salmon out of the freezer, remove the packaging. Place the salmon on a plate lined with paper towels, then cover it with another layer of paper towels.
  Position the thinnest part of the salmon in the center of the plate.
  For every 300g of salmon, set the microwave to the defrost mode for about 3 – 4 minutes. About halfway through the defrosting time, turn off the microwave and then turn it back on to ensure the salmon retains a little ice. Leave the plate on the counter for about 5 minutes to allow the salmon to thaw completely. This way, you can cook the salmon immediately after thawing.

  How to Clean Salmon Properly to Avoid Fishy Smell:

  • Dilute saltwater mixed with a little lemon juice, then wash the salmon in it, and let it drain.
  • Soak the salmon in fresh milk for about 30 minutes. Then rinse the salmon and let it drain, the fishy smell will be significantly reduced.

  
• 2

  Preparing and steaming shrimp

  Remove the heads of the tiger prawns, wash them thoroughly, and let them drain. Use a skewer to pierce through the tail to the head so that the prawns stay straight while steaming, making them easier to roll.

  Prepare a pot of boiling water and steam the prawns for about 5 minutes.

  Take the prawns out, peel them, and remove the skewer.

  Tip to quickly remove the black vein from the back of the shrimp

  • Count backwards from the tail of the shrimp to the second groove connecting the two shell segments, pierce a toothpick through this spot and gently pull the black vein out.
  • You don’t need to cut the back of the shrimp with a knife; you can also use a toothpick to pry out the head of the shrimp body to see the black vein. Gently pull this black thread out by hand, and the shrimp will be clean.

  

  
• 3

  Mixing rice

  Put 200g of sticky rice into a bowl, add 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of soy sauce, 1 teaspoon of lemon juice, 5g of dried seaweed, 5g of roasted white sesame, 5g of fried garlic, and 5g of dill into the bowl.

  Mix well to combine the ingredients.

  Small tip: You should use sticky rice to cook the rice; when rolling with fish, the rice will be sticky and hold together better, making it look more appealing.

  
• 4

  Roll the rice

  Place the thinly sliced salmon on a cutting board, spread a thin layer of rice on top and leave part of the head of the salmon to make it look more appealing, add a peeled shrimp on top, leaving the tail outside to make the rice look more appetizing, then roll it up.

  Use a toothpick to secure the rice roll and wrap a piece of seaweed around the salmon. Roll the head of the rice roll in sesame seeds to make the dish look more attractive and flavorful.

  Coat the outside of the rice roll with a thin layer of dry batter for a crispier texture when frying.

  

  

  
• 5

  Fry the rice

  Place a pan on the stove, turn on high heat, wait for the oil to heat and shimmer, then slowly drop each rice roll into the frying oil and remember to turn them to brown evenly on all sides, remove to drain the oil or place on paper towels for crispiness. Fry for about 5 – 8 minutes until the fish is cooked.

  Tip: You should fry quickly over high heat to prevent the fish from absorbing oil, making it taste better.

  
• 6

  Finished Product

  Salmon sushi rolls are not only delicious but also very nutritious for the family with fragrant, fatty salmon, tasty sticky rice, and naturally sweet shrimp, which is really attractive, isn’t it? You can enjoy it with a mixture of Mayonnaise sauce at a ratio of 2 tablespoons of Mayonnaise: 1 tablespoon of chili sauce to enhance the flavor of the dish.