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The Coffeebreak

Published on 6 junio, 2013 | In | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2 bake
    • Difficulty Level

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Recipe Rating

  • (4.3 /5)
  • 112 ratings

Ingredients

  • 600 grams of salmon filet
  • 2 tablespoons of sake
  • 6 pcs of sushi nori sheets
  • 300 grams of soba
  • Ponzu sauce:
  • 1/3 cup of dashi stock
  • 1/3 cup of light soy sauce
  • 1/4 cup of lemon juice
  • 1 tablespoon of mirin
  • Garnish:
  • 1 stalk of spring onion, sliced
  • dash of Shichimi Togarashi
  • 1 tablespoon of oil
  • wasabi
  • marinated ginger slices
  • 600 grams of salmon filet
  • 2 tablespoons of sake
  • 6 pcs of sushi nori sheets
  • 300 grams of soba
  • Ponzu sauce:
  • 1/3 cup of dashi stock
  • 1/3 cup of light soy sauce
  • 1/4 cup of lemon juice
  • 1 tablespoon of mirin
  • Garnish:
  • 1 stalk of spring onion, sliced
  • dash of Shichimi Togarashi
  • 1 tablespoon of oil
  • wasabi
  • marinated ginger slices

Nutrition Info

  • 251 Calories

  • 11g Sugar

  • 12g Fat

  • 45g Saturates

  • 0.6g Salt

Instructions

  1. Clean salmon, remove fish bones, slice.Divide salmon between 6 pcs of nori and roll up.
  2. Brush frying pan with oil and fry salmon roll about 4 minutes then flip side and fry 3 minutes more.
  3. Slice rolls.
  4. Boil soba noodles according to instructions of the package.
  5. Mix ponzu sauce.
  6. Sprinkled with Shichimi Togarashi and spring onion.
  7. Serve salmon with ponzu sauce, marinated ginger, wasabi and soba.
  8. Clean salmon, remove fish bones, slice.Divide salmon between 6 pcs of nori and roll up.
  9. Brush frying pan with oil and fry salmon roll about 4 minutes then flip side and fry 3 minutes more.
  10. Slice rolls.
  11. Boil soba noodles according to instructions of the package.
  12. Mix ponzu sauce.
  13. Sprinkled with Shichimi Togarashi and spring onion.
  14. Serve salmon with ponzu sauce, marinated ginger, wasabi and soba.

Rate this recipe

  • 112 People Rated This Recipe

  • Average Rating

  • (4.3 / 5)

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