by Sous Chef Thanuphet, The Slate \u2013 Nai Yang<\/em><\/p>\n At The Slate in Nai Yang, Sous Chef Thanuphet \u2014 or Chef Phet \u2014 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.<\/p>\n Sushi Rice (1 portion)<\/strong> Sushi Rice Vinegar Mixture<\/strong> Salmon Stuffing<\/strong> Sushi Nori<\/strong> Tempura Dough<\/strong> Salmon Maki Tempura by Sous Chef Thanuphet, The Slate \u2013 Nai Yang At The Slate in Nai Yang, Sous Chef Thanuphet \u2014 or Chef Phet \u2014 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 […]<\/p>\n","protected":false},"author":3,"featured_media":726,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[159,163,73,132,160,161,162],"class_list":["post-722","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-japanese-cuisine","tag-phuket","tag-recipes","tag-salmon","tag-sushi","tag-tempura","tag-the-slate"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/722","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=722"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/722\/revisions"}],"predecessor-version":[{"id":725,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/722\/revisions\/725"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/726"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/h3>\n
80 g sushi rice
120 ml water
Cook the sushi rice to the desired texture and keep warm and moist.<\/p>\n
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.<\/p>\n
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.<\/p>\n
\u00bd sheet sushi nori seaweed
Spread the sushi rice evenly on the nori, layer with salmon stuffing, and roll gently. Set aside.<\/p>\n
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 \u00b0C until golden. Drain and slice. Garnish with mayonnaise, tobiko, and spring onion.<\/p>\n","protected":false},"excerpt":{"rendered":"