Serves 1
Directions
- 1Pour hot oil over salmon skin.
- 2Crumble the rice paper very finely with your hands until you get small pieces.
- 3Crack and beat the egg well.
- 4Moisten the salmon skin with the beaten egg, then pass it through the pieces of crumbled rice paper to coat them well.
- 5The dish is plated with orange sauce, mayonnaise dots, green spheres, flowers and herbs, then the fish and a foam.
Ingredients
- 1 piece salmon with skin
- 1 egg
- 1 sheet rice paper for spring rolls
- 500 ml sunflower oil
Equipment
saucepan
Tips
- Heat sunflower oil to 180 degrees Celsius.
- Pour hot oil over the salmon skin little by little until the rice pieces swell and become crispy.
Related recipes
Sushi Rice Muffin Cups
Japanese · Appetizer
Veggie Cheddar
Japanese · Appetizer
Corn Kakiage
Japanese · Appetizer
Matcha Onigiri
Japanese · Appetizer
Japanese Mom's Crispy Karaage
Japanese · Appetizer2h 3m
Sushi Bake
Japanese · Appetizer30m
3 Patés caseros para impresionar
Japanese · Appetizer
Homemade "Black Caviar" (Vegan Style)
Japanese · Appetizer
Beef enoki roll
Japanese · Appetizer
Gyoza au poulet facile
Japanese · Appetizer
Crispy Rice Salmon Cups
Japanese · Appetizer
Veganer Sahnehering
Japanese · Appetizer40m