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Tempura Prawn & Salmon Roll
🇿🇦 South AfricaEpic Sushi

🍤 Tempura Prawn & Salmon Roll

Tempura prawns and cream cheese rolled inside, topped with blow-torched salmon, tempura crunch and a sriracha-teriyaki drizzle.

ShellfishFishGlutenDairyEggSoy

Videos

Tempura Prawn & Salmon Roll

Pre-rolling sushi

How to cook sushi rice

How to sharpen your sushi knife

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

COOKING THE PRAWNSprawn
SOP 9 · Food Book
The ordered amount of prawns will be removed from the container. Place the butterflied prawns on the grill, flesh side down, and grill until the flesh turns white, then turn the prawns over onto the shell, grill the prawns further until the shell turns pink.
PRAWN MARINADE DO NOTSprawn
SOP 9 · Food Book
Don`t pour the marinade ingredients over the prawns and then try and distribute the ingredients throughout the mixture. Don`t use the prawns from the marinade longer than 2 days. Don’t throw the butterflied prawns into the container, pack them neatly. This will ensure quick placing of the prawns on the grill when an order comes, through. Once the kitchen closes, wipe the container down. Move any left over prawns into the cold room. Use these prawns first using the FIFO guidelines. Each 568g portion contains: Typical energy as sold per 100g: 642kcal/2648kJ 182% 372g 531%
EQUIPMENT NEEDED TO PRODUCE PRAWNSprawn
SOP 9 · Food Book
Flat top grill Spatula Large spoon Scale · 10g OR 15g Spicemate · 10ml OR 15ml cooking oil 5g OR 8g Cajun

Ingredients

  • •120g Sushi rice
  • •½ Nori sheet
  • •25g Avocado
  • •18gr Cream Cheese
  • •2 x (24g) - for inside
  • •8g OB dry mix
  • •15g OB batter mix
  • •10ml Palm oil
  • •30g - for outside
  • •15ml
  • •15ml Teriyaki sauce
  • •5gr
  • •1gr Spring Onion
  • •For 4pc halve the recipe

Garnish

  • •5g Wasabi
  • •10g Ginger
  • •1g Pickled onion

Equipment

  • Chopping board
  • Sushi knife
  • •Blow torch
  • •1 x Squeezy bottle

Method

  1. 1Spread the rice onto the rough side of the Nori.
  2. 2Turn the nori with the rice over.
  3. 3Place the fillings in the middle on top of the nori.
  4. 4Place the across the middle.
  5. 5Roll up gently without pressing too hard.
  6. 6Place thin slices of over the top of the roll.
  7. 7Cut the roll into 8 even pieces and plate on the left side of the plate.
  8. 8Using a blow torch, scorch the top of each piece until slightly charred.
  9. 9Drizzle Sriracha & Teriyaki over the top in a zig zag pattern.
  10. 10Sprinkle & Spring onion over top.
  11. 11Garnish with ginger, wasabi and pickled red onion, on the right of the plate.

Plating

Small coloured plate

Tips

  • •Dipping your knife in Tezu helps you make cleaner cuts through the sushi rolls.

Notes

  • •Take away: Large Sushi container
THE MINIMUM STANDARDS FOR THE SUSHI SECTIONsalmon
SOP 7 · Sushi
*Mise en place will differ amongst territories SUSHI Filleting Salmon Standards To manage our waste on a whole Salmon, we need to be able to use every gram of this delicious pink meat. Follow these steps and your wastage percentage can be as little as 25%: Once the fish is filleted and trimmed into two large fillets you can start planning which parts will be used for what. Pepi says “like a skilled butcher, you can see which part of the fillet should be used for what kind of sushi” How to portion and store the salmon • The meat along the back of the Salmon is ideal for Sashimi cuts and seared salads. • The meat along the stomach is used for Nigiri, Gunkans and roses. • The tail piece is to be used for Maki rolls. • The fatty part right at the bottom has the most flavor and in Japan is often reserved for regular and or important customers. Fillet fish Use your hands to portion the fillets into usable portions. Portion the different cuts & store it in separate containers for each type of sushi.
THE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTION