rice paper HACKS

Ingredients

• 400 g Vanilla Ice Cream (softened slightly for easier shaping, then refrozen solid)
• 100 g Salmon Sashimi (thinly sliced, skin removed)
• 2 Tbsp Japanese Mayonnaise (Kewpie or similar, rich and slightly sweet)
• 1 tsp Sriracha (adjust to heat preference)
• 1 tsp Granulated Sugar (balances the heat of sriracha)
• 1 Tbsp Tobiko (Flying Fish Roe) (adds pop and briny flavor)
• 2 cups Vegetable Oil (Canola or Peanut) (high smoke‑point for deep‑frying)

Instructions

1. Shape Ice Cream

   Using an ice‑cream scoop, portion the softened ice cream into 4 equal balls, then press each ball into a triangle shape on a parchment‑lined tray. Return the tray to the freezer and freeze until rock‑solid (at least 30 minutes).

   Time: PT10M

2. Heat Oil

   Pour the vegetable oil into the deep‑fry pot to a depth of about 3 inches. Heat over medium‑high until it reaches 180 °C (350 °F). Test with a small piece of bread – it should sizzle and turn golden in 20‑30 seconds.

   Time: PT5M

   Temperature: 180°C

3. Fry Ice‑Cream Triangles

   Working one piece at a time, gently lower a frozen ice‑cream triangle into the hot oil using the slotted spoon. Fry for 30‑45 seconds until the exterior is crisp and lightly golden. Remove and drain on paper towels.

   Time: PT5M

   Temperature: 180°C

4. Prepare Topping Sauce

   In a small mixing bowl, combine Japanese mayo, sriracha, and the teaspoon of sugar. Stir until smooth. Set aside.

   Time: PT2M

5. Plate and Garnish

   Place each fried ice‑cream triangle on a serving plate. Top with a slice of salmon sashimi, drizzle the mayo‑sriracha sauce, and sprinkle tobiko over the top. Serve immediately for the best contrast of textures.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

0 g