For the batter, mix egg yolks and remaining ingredients (except egg whites) until smooth. Leave to cool for approx. 1/2 hour.
For the sauce, bring stock and soy sauce to a boil, thicken with cornstarch mixed in water. Fold in horseradish.
Peel and finely dice onion and garlic. Melt sugar in a frying pan. Add onions and garlic, caramelize until light brown. Extinguish with orange juice. Chop ginger finely, fold in. Season to taste.
4. heat frying fat to approx. 180 °C. Whip reserved egg whites until stiff, fold into prepared batter. Rinse salmon, dry and cut into eight strips about 2 cm wide.
Cut nori leaves in half. Place 1/2 nori sheet at a time on a damp dishcloth and place a salmon strip on top. Rub with a little wasabi and roll up.
5. turn coated salmon pieces in flour to the other side, pull through the batter and drain. Frizz portion by portion in hot fat for about 2 min. Drain on kitchen roll. Cut into pieces about 3 cm long. Serve with sauce. Add finely chopped bell bell pepper, spring onions, grated radish and pickled ginger to taste.