Deep Fried Salmon Sashimi

Deep-Fried Salmon Sashimi Rolls

By Elizabeth Liew  ,

May 16, 2019

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Crispy on the outside, raw on the inside - find out how to make this mouth-watering deep-fried salmon sashimi dish for your next house party! This recipe is part of Open Kitchen by Janice O'Connor. All proceeds from the book sales will go to the Make-A-Wish Foundation Singapore.

  • Prep: 4 hrs
  • Cook: 20 mins
  • Yields: Makes 8 pieces


2 pcs salmon belly, cut into finger size, freeze for at least 4 hours

2 pcs of 20cm x 20cm seaweed, each cut into 4 pcs

8 pcs Vietnamese spring roll skin

50 ml soda water

Oil for deep frying


1Heat oil in a pot.

2Take a piece of seaweed to wrap the salmon.

3Dampen spring roll skin with soda water, wrap frozen salmon and seaweed, and deep fry till skin just turns lightly golden.

4Salmon should still be raw. Serve with soy sauce and wasabi dip.