Instructions: Heat pan and saute leeks. Do not caramelize, keep them white. Deglaze with mirin and reduce all liquid. Toss in butter and check for seasoning.

Lay salmon paillard to cover 2/3 of nori sheet. Lay cooled leeks on salmon and roll. Save 1/4 of the leeks for plate up. In a stainless steel bowl, whisk soda water into rice flour until a paint consistency is achieved.

Heat oil to 375 degrees. Dip roll into tempura and fry until golden brown. The salmon should end up medium-rare at most!

Wasabi Oil: In a stainless steel bowl, whisk wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil.

Soy Syrup: Combine all and reduce at a simmer until a syrup is achieved, 70 to 80 percent reduction.

Slice tempura on the bias and some straight cuts. Zigzag wasabi oil and soy syrup on the plate. Place small mound of leeks and surround with slices. Garnish with sesame seeds and ginger.

This recipe yields 4 portions.

ADDITIONAL PLATE UPS:
Salmon carpaccio with truffle oil and shiitake chips Salmon and caviar parfait

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