“Deconstructed” Crunchy Seared Salmon Roll

Seared Honey and Soy Marinated Salmon with Avocado, Rice, Nori and Salmon Roe

Living in New York City I am blessed to have some amazing Japanese restaurants around. My family loves crunchy salmon teriyaki rolls so I wanted to come up with an entree that would blend all the ingredients that they love. The result is this deconstructed salmon roll. I call it deconstructed because the ingredients are not tightly rolled in the seaweed but are rather placed on top of each other. I highly recommend warming the avocado but is not mandatory. The warm rice, salmon and avocado work perfectly when combined with the cool salmon roe. The crispy panko adds the perfect crunch to the dish.

So I know this recipe is a little more advanced but I am confident that all my amazing cooking friends out there will be able to prepare it and I promise that it is worth it. I wrote the recipe out in the order in which you should prepare it to help you with timing. This meal should be ready in about an hour.

What should I serve the Honey-Soy Salmon with?

I like to serve the salmon with garlic-sesame broccoli on the side (recipe below). I am happy to answer any questions you have if you need advice. Let me know how it turns out. Share your pics on instagram tag @itsjennsview or #itsjennsview

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5 from 1 vote

Deconstructed Crunchy Honey-Soy Salmon Roll

Seared Salmon with Avocado, Rice, Nori, Salmon Roe and Crunch
Prep Time20 mins
Cook Time30 mins
Marinating Time30 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Japanese
Keyword: salmon, fish, seafood
Servings: 4 people
Calories: 795kcal

Ingredients

  • 2 pounds salmon fillet – Skin off
  • ½ cup low sodium soy sauce
  • 3 tbsp honey
  • 1 tsp light brown sugar
  • 1/4 tsp red pepper flakes
  • 1 avocado cut into 6 pieces with skin on pit removed
  • cup panko bread crumbs
  • 1 tbsp butter
  • 2 sheets nori
  • cups Jasmine rice
  • cups water
  • ¼ cup rice vinegar
  • 1 tbsp granulated sugar
  • tsp salt
  • 2 tbsp vegetable oil
  • 4 tsp salmon roe

Instructions

  • Mix soy sauce, honey, brown sugar and red pepper together in bowl
  • add salmon and marinate in refrigerator for ½ hour
  • while salmon is marinating pour 1 tbsp oil in pan and warm up avocado
  • when avocado is starting to brown on both sides remove from pan and set aside
  • wipe out pan and add 1 tablespoon butter and the panko bread crumbs
  • lightly toast bread crumbs in pan and set aside
  • wrap nori in foil and bake in oven at 325 for 10 minutes, break each sheet into 4 pieces
  • rinse rice very well with cold water
  • add rice and 1¾ cups cold water to a pot
  • cover and bring to a boil on medium high heat
  • reduce heat and simmer for 15 minutes until water has absorbed
  • while rice is cooking take salmon out of refrigerator and remove from marinade
  • add 1 tbsp oil to pan and cook salmon for 5 minutes per side for medium rare, longer if you like it more well done
  • when rice is done fluff with a fork and put into a mixing bowl
  • blend rice vinegar with granulated sugar and salt and mix into rice

To assemble

  • place rice on plate, top with 2 pieces of nori
  • place salmon on nori and top with peeled avocado, salmon roe and crunchy panko

Notes

The panko bread crumbs and nori can be made earlier in the day.
After the salmon is cooked and you remove from pan you can add the marinade to the pan and warm up for a few minutes to serve on side.
 
 
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5 from 1 vote

Sesame-Garlic Broccoli

broccoli with garlic and sesame oil
Prep Time10 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Japanese
Keyword: vegetable, broccoli
Servings: 4 people
Calories: 125kcal

Ingredients

  • 3 cloves garlic thinly sliced
  • 4 cups broccoli florets
  • 1 tbsp vegetable oil
  • 2 tbsp sesame oil
  • ¼ tsp salt

Instructions

  • steam broccoli in water until bright green and just tender
  • saute garlic with vegetable oil until light brown
  • drain broccoli and add to garlic
  • mix in sesame oil and salt

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