1-1/2 cup Kikkoman Panko Bread Crumbs or Whole Wheat Panko 3 tablespoons black sesame seeds 3 tablespoons white sesame seeds 1 pound skinless salmon fillets, cut into cubes salt and black pepper, to taste 1 cup all-purpose flour 2 eggs, lightly beaten vegetable oil, as needed
In a large container, combine panko bread crumbs and sesame seeds; mix well.
Season salmon with salt and pepper to taste.
Dredge the salmon cubes in flour.
Dip in egg, ten cover with panko bread crumb mixture, patting firmly to coat.
Refrigerate at least 20 minutes before cooking.
Deep fry coated salmon cubes turning over once to brown on all side.
Remove from oil and drain on paper towels. Serve immediately.