4 salmon and daikon salad with Recipes

cold club soda, all-purpose flour, cornstarch, salt, asparagus spears, trimmed and bottom 2 inches peeled, by 8-inch) sheets nori, by 8-inch) sheets fresh salmon, about 3/8-inch thick, **see cook s note, black sesame seeds, salt and freshly ground black pepper, shiso leaves, vegetable oil, for deep-frying, daikon , carrot, and cucumber salad, recipe follows, daikon radish sprouts, for garnish, special equipment : a bamboo sushi mat and bamboo skewers, trimmed daikon radish , julienned, carrots , julienned, english cucumber , julienned, salt, freshly ground black pepper, honey mustard dressing, homemade or prepared

salmon fillet, salt and freshly ground black pepper, five-spice powder, ginger, crushed, chopped garlic, chopped red onion, peanut oil, adzuki beans soaked overnight, chicken stock, rice vinegar, orange juice, lime leaf, red pepper flakes, mirin, shredded daikon, shredded carrot, lemon, mirin, peanut oil, julienned carrots, julienned shiitake mushrooms, julienned snow peas, julienned cabbage, bean sprouts, chopped ginger, chopped garlic, bias cut scallions, sesame oil, tamari sauce, egg roll wrappers, egg wash, canola oil, for frying, sugar, water, fish stock, tamari sauce, lime juice

sushi rice salad, sheets roasted (or toasted ) nori (about 7 by 9 in.), firm-ripe avocado (about 1/2 lb.), peeled, pitted, and sliced, seasoned rice vinegar, shaved bonito (optional), sliced smoked salmon , cut into strips, sliced pickled ginger, radish (or daikon) sprouts, rinsed and drained, tobiko caviar, chili mayonnaise