🐟Ocean Basket Recipe HubRecipes, methods & SOPs
🇿🇦South Africa🇨🇾Cyprus🇬🇪Georgia🇬🇧United KingdomNamibia
← Back to recipes
Recipe card
IngredientsMethod
🇬🇧 United KingdomEpic Sushi

🍣 Saucy Panko Salmon Futomaki

Fried salmon futomaki with teriyaki sauce and sriracha mayo.

FishGlutenEggSoy

Videos

Saucy Panko Salmon Futomaki

Pre-rolling sushi

How to cook sushi rice

How to sharpen your sushi knife

How to use the blow torch

How to sauce our sushi

How to fillet a salmon

Ingredients

  • •1/2 Sheet Nori
  • •80g Sushi rice
  • •20g Salmon
  • •10g Avocado
  • •10g Cucumber
  • •10g Pickled red onion
  • •2g OB Dry mix
  • •18g
  • •4g Panko crumbs
  • •10ml Palm oil
  • •15ml Teriyaki sauce
  • •15ml Sriracha mayo

Garnish

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

Plating

Small coloured plate.

Plate

Equipment

  • Chopping board
  • Sushi knife
  • Rolling mat
  • 2 x Squeezy bottles

Method

  1. 1Spread the rice onto the rough side of the Nori, leaving 1cm free at the top.
  2. 2Place all fillings in the middle of the rice.
  3. 3Roll up gently. Do not press too hard.
  4. 4Roll the futomaki in the Dry mix and then dip it into the batter mix.
  5. 5Roll the Futomaki in the panko crumbs.
  6. 6Deep fry until golden brown (180°C). Drain off any excess oil.
  7. 7Cut the roll into 6 pieces.
  8. 8Plate the Futomaki on the left of the plate, leaning each piece onto the other.
  9. 9Drizzle the teriyaki sauce in a zig zag motion onto the top, followed by the sriracha mayo.
  10. 10Garnish with ginger, wasabi and pickled red onion on the right of the plate.