3 C. sliced onions

1/2-T. chopped fresh thyme

1/2-T. chopped fresh sage

1/2-T. chopped fresh rosemary

1 C. mirin (Japanese sweet sake)

4 toasted nori sheets

4 salmon fillets, about 4 oz. each, lightly lb.ed to 1/2-inch thick

2 C. rice flour

4 C. club soda

Wasabi Soy-Honey Dipping sauce, recipe follows

 

Heat a large skillet or wok over medium heat. Add the 1-T. of oil and swirl to coat the pan. When the oil shimmers, add the onions and sauté, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper to taste. Add the mirin and cook to evaporate the liquid about 6 minutes. Let cool. Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes. Tempura Directions: Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season to taste with the salt and pepper. With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.

 

Wasabi Soy-Honey Dipping Sauce

 

1/2-C. soy sauce

1/3-C. rice wine vinegar

1 T. wasabi powder

1/3-C. honey

1 T. toasted sesame oil

 

In a medium bowl combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.

 

Yield:

Calories:

Fat:

Fiber: