This is a delectable Japanese-inspired sushi roll that tantalizes the taste buds with its exquisite blend of flavours and textures. This culinary delight features fresh trout fillets, delicately seasoned and lightly coated in a crispy tempura batter.

Method

Step 1

Cut the cucumber into thin strips using a mandolin and place in a large bowl. Sprinkle with salt and mix well. Leave the cucumber for ten minutes to absorb the salt and then rinse with cold water. Drain off any excess liquid in a colander. Combine the sugar, vinegar and both types of ginger together in a large bowl. Add the cucumber slices and mix well. Place in a plastic container and refrigerate.

Step 2

Next, make the omelettes: gently whisk the eggs with the sweet chilli sauce then sprinkle in the spring onion. Season with salt and pepper. Place a small pan over a medium heat; lightly oil the pan and add a knob of butter. Pour in a quarter of the egg mixture and roll around the pan to coat. Shake the pan occasionally until the egg is just set. Repeat with the remaining egg to make four omelettes in total. Add more oil and butter between batches if the pan becomes dry. Set the omelettes aside to cool.

Step 3

Wrap each fillet of seasoned trout in an omelette, trimming off any excess, then wrap tightly in a sheet of nori seaweed. Next, combine all the ingredients for the aïoli until well blended and set aside.

Step 4

For the tempura batter, thoroughly combine all of the dry ingredients; next add the cold soda water a little at a time and whisk gently to make a light batter. This batter should coat your finger. Dip each trout roll in the tempura batter and deep fry at 180°C for three and a half minutes until crispy. Remove and drain well on kitchen paper. Cut each roll into three even pieces. To serve, place the pickled cucumber on each plate in a row and swipe across a teaspoon of wasabi aïoli per plate. Finally, place three pieces of trout on top.