Recipe Sushi salmon tempura

I love the sushi, so much so that I went to take some classes to learn how to prepare it. The secret is in the type of rice that should be used and the cooking that you need so that we can make the rolls. The truth is that there is nothing complicated, and from what I’ve learned to stop asking sushi to address for two reasons: First, because it prepared with the freshest ingredients and with the combinations that my more I crave, and second, because it is much more economical and more rich. Take heart, and prepare this recipe sushi salmon tempura that will make you lick your fingers.


  • 1 cup rice
  • 1½ cups cold water
  • 350g raw salmon into strips
  • 2 tablespoons rice vinegar
  • 1 pinch salt
  • 1 pinch sugar
  • 4 seaweed for sushi
  • 6 tablespoons eel sauce
  • ¾ Cup flour for tempura
  • ½ Cup very cold water
  • Salt and pepper
  • Oil


Rinsed the rice until the water stops coming out cloudy; drain and put it in a pot, cover with water and cook over high heat until it begins to boil; lower the heat to low and cook for 13 more minutes. Pop and place it into a bowl. Mix the salt and sugar with the vinegar and integrate them in the rice; cover with a damp towel and allow to cool.

Spread a bed of thin rice on a sheet of seaweed, place the salmon in the center and roll it with the help of a makisu.

Mix the cold water with the flour and a little salt. Pass the rolls by mixing and fríanlos in sufficient hot oil. Cut the rolls into slices and serve with eel sauce.

To accompany this dish with the white wines of Rioja wines are very pleasant in the mouth, recalling taste of pineapple, mango and citrus; accompany the sushi in all its presentations and enhance the natural flavors of each ingredient without having inconvenience between them, just the subtlety of each item.