Salmon Karaage with Spring Onion
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Ingredients
- 500 g salmon fillets, skinless, cut into chunks
- 2 tbsp soy sauce
- 10 g fresh root ginger, grated
- 70 g cornflour
- 500 ml vegetable oil
- 3 spring onions, sliced
- 300 g sushi rice
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Toss the salmon chunks with the soy sauce and ginger and leave to marinate for 10 minutes.
- 3
Drain off the excess liquid and toss the salmon in the cornflour until evenly coated.
- 4
Heat the vegetable oil in a deep pan or wok to 180C (test with a cube of bread, which should turn golden in about 30 seconds). Fry the salmon in two batches for 2-3 minutes until golden and just cooked through.
- 5
Drain on kitchen paper.
- 6
Pile onto bowls of the rice and scatter with the spring onions.
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