Vanilla tempura uramaki with salmon, Gastronomixs

Ingredients for 5 rolls

  • 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.

Serving suggestions

  • 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

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