Fluffy Salmon Egg Roll
Super Simple! Moist Salmon Egg Roll Recipe
Introducing a salmon egg roll recipe where fresh salmon meets tender eggs for a fantastic taste. It’s excellent as a side dish for rice, a perfect option for breakfast or lunch boxes, and even makes a delightful snack with drinks. It’s easy to make and not too strong in flavor, so everyone from kids to adults will love it. The fusion of salmon’s rich flavor and the egg’s savory taste creates a magical dish that will make you finish a whole bowl of rice in no time.
Main Ingredients- 3 eggs
- 2 pieces of fresh salmon fillet (approx. 100g)
- A little cooking oil
Cooking Instructions
Step 1
Crack the 3 eggs into a bowl. Add 2 pinches of salt, 1 pinch of sugar, and 2 tsp of Mirin. Mirin helps to remove any fishy odor from the eggs and enhances their flavor.
Step 2
Using a whisk, gently mix the salt, sugar, and Mirin into the eggs until well combined. It’s best to mix gently rather than whisking vigorously.
Step 3
Lightly coat a preheated pan over medium-low heat with a thin layer of cooking oil. Be careful not to overheat the pan, as the eggs might burn. Place the salmon fillets and cook until lightly golden brown on both sides. The salmon doesn’t need to be cooked through completely.
Step 4
Once the salmon is cooked, remove it from the pan and let it cool slightly. Then, use a fork or chopsticks to finely chop the salmon into bite-sized pieces. If your salmon pieces have uneven thickness or shape, chopping them into similar sizes will help create a neater roll. Aim for a texture that still has a slight chew, rather than a very fine mince.
Step 5
Wipe the pan clean, add a little more cooking oil, and pour the beaten egg mixture thinly and evenly into the pan using a ladle or spoon. Tilt the pan to ensure the egg mixture spreads out evenly.
Step 6
Once the egg mixture starts to set but is still moist on top (about half-cooked), sprinkle the chopped salmon evenly along one edge of the egg layer. Press the salmon gently to ensure it stays in place.
Step 7
Carefully start rolling the egg from the side with the salmon. Once rolled, slide the first roll to the side of the pan. Pour more egg mixture into the empty space and let it cook slightly. When this new layer of egg is about half-cooked, roll the existing egg roll into this new layer. Repeat this process 1-2 more times, pouring egg mixture and rolling, until all the egg mixture is used. This layering technique will create a thicker and more appealing egg roll.
Step 8
After you’ve used all the egg mixture and finished the last roll, use chopsticks or a spatula to shape the egg roll into a neat, rounded form. Continue to cook over low heat, gently turning the roll, to ensure it cooks through evenly and maintains its shape.
Step 9
Slice the warm salmon egg roll into desired pieces and arrange on a plate. Drizzle with mayonnaise to your liking for a perfect finish! The mayonnaise cuts through the richness and further enhances the flavors of the salmon and egg.
