Salmon Maki Tempura
by Sous Chef Thanuphet, The Slate – Nai Yang
At The Slate in Nai Yang, Sous Chef Thanuphet — or Chef Phet — brings quiet mastery to Japanese cuisine. His Salmon Maki Tempura captures the essence of his craft: fresh salmon, delicate rice, and a light golden tempura shell that melts into balance with every bite.
Ingredients
Sushi Rice (1 portion)
80 g sushi rice
120 ml water
Cook the sushi rice to the desired texture and keep warm and moist.
Sushi Rice Vinegar Mixture
10 ml Japanese mitzukan vinegar
1 g salt
3 g sugar
Combine ingredients and heat until dissolved. Let cool, then mix into the warm sushi rice. Spread rice on a tray and fan until cooled.
Salmon Stuffing
35 g fresh salmon, deboned and chopped
10 g Japanese mayonnaise
5 g spring onion, chopped
3 g Japanese tobiko
Mix ingredients together and chill.
Sushi Nori
½ sheet sushi nori seaweed
Spread the sushi rice evenly on the nori, layer with salmon stuffing, and roll gently. Set aside.
Tempura Dough
100 g tempura flour mixture
150 ml water
1 egg yolk
Mix and chill. Dust the salmon maki with flour, dip into tempura batter, and deep-fry at 160 °C until golden. Drain and slice. Garnish with mayonnaise, tobiko, and spring onion.
