Salmon Nori rolls with Soba noodles and Sesame

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Salmon Nori rolls with Soba noodles and Sesame 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

800g Salmon fillets(cut into 12 pieces 4cmx5cm)
270g Hakubaku soba noodles
2 sheets Nori (cut into 12 strips 2cm wide: the remaining nori to be shredded for garnish)
1 bunch Asparagus (woody end removed then sliced into thin ribbons lengthwise)
1 Carrot (peeled then sliced into thin ribbons lengthwise)
40g Sesame seeds (toasted)
1&1/2tbsp Sushi soy sauce
60ml Sushi Vinegar
2tsp Sesame oil
2tsp Fresh ginger (finely grated)
Salt and pepper (for seasoning)
Olive oil (for cooking)

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Recipe By: Hakubaku

Serves 4 adults

Introduction


Method

STEP ONE:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain, then place in a large bowl and set to one side.

STEP TWO:SALMON AND NORI ROLLS
Heat the oil, in a large fryingpan (preferably non-stick), over high heat.
Cook the salmon pieces for 1-2 minutes until just cooked.
Wrap each salmon piece in a piece of nori.
Place on plate and set to one side.

STEP THREE:DRESSING
In a small bowl, combine the sesame seeds, sushi soy sauce, sushi vinegar, sesame oil and ginger.
Pour over noodles and toss until well coated.

STEP FOUR:ASPARAGUS RIBBONS
Blanch asparagus ribbons by pouring over boiling water.
Drain immediately, then refresh under cold running water.

STEP FIVE:SERVING
Place noodles into 4 serving bowls.
Place the salmon nori rolls on top of the noodles along with the asparagus and carrot.
Garnish with the shredded nori.