Salmon Nanbanzuke (Sweet Vinegar Fried Salmon with Vegetables)
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Ingredients
- 500 g salmon fillets, skinless, cut into chunks
- 1 carrot, julienned
- 1 onion, finely sliced
- 3 tbsp cornflour
- 150 ml vegetable oil
- 3 tbsp soy sauce
- 4 tbsp rice vinegar
- 2 tbsp caster sugar
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 910 kcal
- Protein
- 32.1 g
- Carbohydrate
- 75 g
- of which sugars
- 9.7 g
- Fat
- 51.9 g
- of which saturates
- 6.7 g
- Fibre
- 2.3 g
- Salt
- 2.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Mix the soy sauce, rice vinegar, caster sugar and 3 tbsp water in a bowl, then stir in the carrot and onion and leave to pickle while you cook the fish.
- 3
Toss the salmon chunks in the cornflour until evenly coated.
- 4
Heat the vegetable oil in a frying pan over a medium-high heat and fry the salmon for 4-5 minutes, turning, until golden and cooked through.
- 5
Drain the salmon briefly on kitchen paper, then add straight to the vinegar and vegetables while still hot, turning to coat.
- 6
Leave to marinate for 5 minutes so the flavour soaks in, then serve over the rice.
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