Soba salmon nori roll
Picture: Iain Gillespie

Serves 6

1 tsp sesame oil

300g salmon fillets

270g soba noodles

4 tbsp toasted sesame seeds

6 nori sheets

1 avocado

1/3 cup umeboshi plum,de-seeded and mashed

1/3 cup mayonnaise

To serve

4 tbsp soy sauce

1 tsp wasabi

Heat the sesame oil in a non-stick pan and fry the salmon fillets for a couple of minutes on each side, until the fish is rare. Set aside to cool. Bring a large pot of water to boil and cook the noodles until just tender. Drain and rinse with cold water, then stir through the sesame seeds. Place a nori sheet, shiny side down, on a sushi mat or bench; cover the sheet with a thin layer of noodles. Slice the avocado thinly and lay several of the slices along the edge of the sheet closest to you. Distribute a teaspoon of mashed plum along the avocado strips and dollop small amounts of mayonnaise on top. Lastly cut the salmon into batons and place a single layer on top. If you have a mat use it to roll the sushi into a tight cylinder, otherwise guide the roll with your hands. Repeat with the remaining ingredients. Wrap in cling wrap and chill before slicing and serving with the wasabi and soy sauce.

The West Australian

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