A small square of nori, fried in tempura batter, topped with salmon tartar and avocado bits. Simple, delicious and great for impressing your guests.
Put 2 tablespoons of sea salt into a small mixing bowl, followed by 2 tablespoons of brown sugar and 2 tablespoons of powdered white sugar. Then add 2 tablespoons of garlic powder, 2 tablespoons of onion powder and 2 tablespoons of ginger powder, followed by a little bit of cayenne powder. Close off the bowl and shake. Or stir if you don’t have a lid. Your spice mix is ready.
Cut the nori into three equal parts. Place them on top of each other and cut them crosswise in half.
Put 100 g of ready-made tempura flour mix in a mixing bowl. Add 150 ml cold water. Roughly mix it with a whisk. It’s better not to make a smooth mixture. Little lumps in the batter will become crispy, puffy bits in the tempura once it’s fried. Also make sure the water is cold. In fact, the colder the better.
Now dip the shiny side of the nori sheets into the batter. Make sure the other side doesn’t get any batter on it.
Deep fry the nori at 170 ˚C (338 ˚F) for 2 to 3 minutes. Fry one or two at a time (this prevents the temperature to lower too much) and keep turning the nori sheets over, using cooking tongs. The nori is ready when it’s super crispy.
Place the fried nori on a paper towel and sprinkle with a bit of the spice mix, first over the battered side, then over the other side.
Cut an avocado in half, peel it or scoop out the flesh using a spoon. Cut the avocado lengthwise into thin (0.5 cm) slices. Now dice it up. Cut through the slices a number of times, turn 90 degrees and again cut through the slices. You’ll end up with a stack of small avocado cubes. Add the juice of half a lime (or a whole lime if it’s not that juicy) and gently spread out the avocado cubes, so that all the bits are covered with the lime juice.
Take a piece of sashimi grade salmon and dice it up. You don’t have to be precise, because the dicing is only a preparation for chopping it up. Using a sharp knife, keep the knife point on the cutting board while moving the knife up and down. You need to end up with small bits of salmon, but don’t chop for too long; you’re making salmon tartare, not minced salmon.
Add a bit of lime juice, soy sauce and a few drops of sesame seed oil. Spread out the salmon bits to spread the seasoning. You can do this on the cutting board, but if you prefer you can use a mixing bowl.
Step 6: Assembling the canapé
Put the nori with the crispy side down on a plate and put a few cilantro or coriander leaves on top. (FYI: cilantro is just another name for coriander.) Then add avocado cubes and salmon tartare. Fill in some of the gaps with Sriracha hot sauce. If you don’t like spicy, you can skip the Sriracha). Add some kewpie mayonnaise, but don’t overdo it. A few spots with kewpie mayo will do fine. Finish with a bit of chopped chives on top. That’s it! Now you’re ready to enjoy this great little bite.
Please note: you can also make these delicious canapes with different ingredients. Other kinds of fish, cucumber instead of avocado, or even pulled pork of chicken instead of fish. Experiment and make it your own.
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