Step 1: Making a spice mix

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.

Step 3: Making the nori tempura

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.

Step 5: Making salmon tartare

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.