What you need:
- 200 g Salmon fillet (approximately)
- Salt and pepper
- 2 nori sheets
- 1 egg
- 1 cup cornstarch
- 1 cup breadcrumbs
For the Honey Balsamic Soy Sauce
- 2 tbsp balsamic vinegar
- 4 tbsp honey
- 2 tbsp soy sauce
- 1 tsp mirin (optional)
- 1/2 tsp salt
- 2 tsp cornstarch
Season both sides of the salmon fillet with salt and pepper, then cut it into strips. Set aside.
Prepare the nori wraps. Cut the nori sheets lengthwise into three parts then cut into two parts.
Wrap each strip of salmon fillet with nori. (Dampen the ends to stick together)
In a deep pan, pour an inch of vegetable oil and heat it up. Try dropping a few pieces of breadcrumb and when they start to bubble and sizzle, it’s ready for frying. Fry the salmon fingers until both sides are golden brown. Transfer to a strainer or plate with an oil absorbing sheet.
For the sauce, just combine the balsamic vinegar, honey, soy sauce, mirin, salt, and cornstarch in a sauce pan and let it simmer until it thickens.
Place the salmon fingers on a plate and drizzle with the sauce. Transfer any remaining sauce to a soy dish for extra dipping. Finally, garnish with some sesame seeds and leeks or chives.