-
1
Heat a large skillet or wok over medium heat.
-
2
Add the 1-tablespoon of oil and swirl to coat the pan.
-
3
When the oil shimmers, add the onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes.
-
4
Mix in the thyme, sage, and rosemary and season with salt and pepper, to taste.
-
5
Add the mirin, and cook to evaporate the liquid, about 6 minutes.
-
6
Cool.
-
7
Arrange a sheet of the nori, shiny side down, on a rolling mat.
-
8
Have a small bowl of water handy.
-
9
Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper.
-
10
Arrange 1/4 of the onions on the upper 1/3 of the salmon.
-
11
Roll, wet the edge, and press the mat to seal.
-
12
Repeat with the remaining nori, salmon, and onions.
-
13
Allow the maki to rest, seam side down, for 2 minutes.
-
14
Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter.
-
15
Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes.
-
16
Remove the rolls with a mesh spoon and drain on paper towels.
-
17
Season, to taste, with the salt and pepper.
-
18
With a sharp knife, slice each maki in half.
-
19
Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces.
-
20
Serve with dipping sauce.
-
21
In a medium bowl, combine the soy sauce, vinegar, wasabi, honey, and sesame oil.
-
22
Stir to blend.
