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Crispy Salmon Recipe

Photos by Steve Painter

Words by Mel Elliott


Shiosai is a Japanese word that means ‘the sound of waves’ or ‘the roar of the tide’ and it's a very apt name for a sushi restaurant within a pebble’s throw of the sea. This courtyard restaurant opened in May and is jointly owned by Sanjay Sherchan, a 34 year old, originally from Nepal.


Sanjay is incredibly driven and focussed, working his way up in some of London’s finest restaurants such as Akira in Kensington, and Shoreditch House, while learning his sushi craft. 

Shiosai’s food menu includes edamame, miso soup, gyoza, nigiri, sashimi and matcha cheesecake, and drinks include yuzu cocktails, sake, whiskies and beers. Here, Sanjay has kindly offered up his CRISPY SALMON recipe for you to make at home.



INGREDIENTS

Serves 5 / makes 5 rolls 

  • 500g sushi rice

  • 3tbsp sushi vinegar

  • 400g mayonnaise

  • 2g sriracha

  • 2g wasabi

  • 1 lemon

  • 1kg raw salmon

  • 300g tempura flour

  • Chives

  • Pack of 5 nori sheets


METHOD

Before we begin, let’s talk about washing rice because it is very important:


Put the rice into a bucket or bowl of water at room temperature.


Rub VERY gently to remove the majority of the starch. Rinse in a fresh bowl of water and repeat the process. Washing your rice this way is very important but the whole process must take no longer than 5 minutes or this will stress the rice and it will start to break. Sanjay tells me that all rice is different and that when he opens a new bag of rice, it takes him several days for him to learn its temperament.


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  1. Make wasabi mayonnaise by mixing 1 part wasabi to 10 parts mayo. (We used 200g mayonnaise and 2g wasabi)


  1. Make spicy mayonnaise by mixing 1 part sriracha with 10 parts mayonnaise and a squeeze of lemon. (We used 200g mayonnaise and 2g sriracha)


  1. Wash and cook the rice. For those of you who want to invest in a rice cooker, Chef’s Ware on Queen’s Road, Hastings have them, starting at around £35


  1. When the rice is cooked, place it in a wooden bowl and mix in the sushi vinegar, gently with a wooden spoon. Do not use a metal bowl or spoon. The vinegar makes the rice sticky. Let it dry off a little.


  1. Take a ball of rice in your hand and place it in the nori sheet.



  1. Add some wasabi mayo.


  1. Add 200g of salmon.


  1. Make your tempura batter according to pack instructions. You’ll need about 300g of flour and around 500ml of water. Plain flour and a little baking powder also works if you cannot get hold of tempura flour.


  1. Dust the roll in flour and then coat in the batter.


  1. Deep fry for 2.5 minutes.


  1. Cut open and serve with the spicy mayo and a sprinkling of chopped chives.



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The Courtyard, Source Park, Hastings, TN34 1JL


MON - TUE: CLOSED

WED - THU: 17:30 - 21:00

FRI - SAT: 12:00 - 21:00

SUN: 12:00 - 17:00



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