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.
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