Chef Instructor Takashi Mizukami · The Dirty Apron Cooking School

Sockeye Salmon Tempura

with Avocado Strips and Japanese Salsa Verde

Serves 2

THE DIRTY APRON Cooking School is a non-traditional culinary school that makes cooking fun. From noble French cooking to knife techniques, the school’s workshops cover a wide range of subjects. Taking one of the izakaya-style Japanese, Thai classics or other Asian-themed classes could be a delicious and effective way to learn the basics of Asian cookery.

This recipe celebrates the two very popular Japanese staples: sushi and tempura, all in one roll. The pressed avocado strips are a delightful buttery counterpoint to the crispy tempura bites. If you can’t find shiso, or Japanese basil, substitute Thai basil. Refrigerate any leftover salsa verde in an airtight container for up to 10 days. Use it as a dipping sauce or a condiment. Serve this dish as an appetizer or a main course.

1 ripe avocado

1 shiso leaf

1 green onion, white and green parts, in ¹⁄₈-inch slices

1 oz baby arugula

¼ cup peeled and diced English cucumber

4 Tbsp rice wine vinegar

1 Tbsp shiro (white) soy sauce

5 Tbsp olive oil

2 tsp grated ginger

8 oz fresh sockeye salmon fillet, in 1¼-inch strips

1 tsp sea salt, preferably fleur de sel

one 8-inch square Japanese nori, halved

1 egg yolk

½ cup sifted cake flour

3 cups vegetable oil, for deep-frying

USING A SHARP knife, cut avocado in half. Remove and discard the pit. Spoon flesh into a small resealable plastic bag and discard the peels. Seal the bag tightly, then, using your hand, mash and spread avocado into a thin even layer that fills the bag. Freeze for 1 hour or until completely solid.

In a food processor, purée shiso, green onions, arugula and cucumber for 45 seconds. Add vinegar and soy sauce and purée for another 45 seconds. Transfer the mixture to a small bowl, then pour in olive oil and whisk for 30 seconds. Add ginger, mix gently and set aside. This is the salsa verde.

Lightly sprinkle salmon with sea salt on both sides. On a clean, dry work surface or a large cutting board, arrange nori with the long edge parallel to the counter. Overlap four slices salmon in a line across each sheet, placing them about 1 inch from the bottom edge of the nori. Tightly fold the bottom edge of the nori over the salmon to envelop it, then continue rolling away from you to form a tight roll. Repeat so that you have two rolls. Cut two large squares of plastic wrap. Set one roll on each sheet of plastic wrap and wrap tightly, twisting the ends to seal them. Refrigerate rolls for about 10 minutes.

In a medium bowl, whisk egg yolk and ice-cold water together, then stir in flour and continue whisking for about 2 minutes, or until the batter is smooth. Set aside. In a small pot, heat vegetable oil to 325°F. Unwrap the rolls, dip them in the batter, then carefully place them in the oil and blanch for 25 to 30 seconds. Using a slotted spoon, transfer rolls to a wire rack and allow to cool for 2 to 3 minutes.

Remove the bag of avocado from the freezer. Using a sharp knife, cut through the bag to create three equal strips, each 1 inch wide. Remove and discard the plastic bag. Arrange avocado strips on a serving platter as a garnish. Drizzle 1 Tbsp salsa verde over the strips. Cut each roll into 2 to 3 equal pieces and arrange over the salsa. Serve immediately.

Sockeye Salmon Tempura with Avocado Strips and Japanese Salsa Verde