Estes rolos de salmão com soba são uma reinterpretação criativa e elegante do sushi. O salmão, enrolado em alga nori e selado na perfeição, fica com uma textura exterior estaladiça e um interior suculento. Servido com noodles soba e um molho ponzu caseiro, é um prato leve, sofisticado e cheio de sabor, ideal para um jantar especial.

Ingredientes

  • 600 gramas de filé de salmão
  • 2 colheres de sopa de saquê
  • 6 peças de folhas de sushi nori
  • 300 gramas de soba
  • Molho Ponzu:
  • 1/3 xícara de estoque dashi
  • 1/3 xícara de molho de soja leve
  • 1/4 xícara de suco de limão
  • 1 colher de sopa de mirin
  • Guarnição, enfeite, adorno:
  • 1 talo de cebolinha, fatiado
  • traço de Shichimi Togarashi
  • 1 colher de sopa de óleo
  • wasabi
  • fatias de gengibre marinadas

Preparação

  1. Limpe o salmão, remova os ossos de peixe, fatie.
  2. Divida o salmão entre 6 pcs de nori e enrole.
  3. Frite a frigideira com óleo e frite o salmão por cerca de 4 minutos, depois vire para o lado e frite por mais 3 minutos.
  4. Rolos de fatia.
  5. Ferva macarrão soba de acordo com as instruções do pacote.
  6. Misture o molho ponzu.
  7. Polvilhado com Shichimi Togarashi e cebolinha.
  8. Sirva salmão com molho ponzu, gengibre marinado, wasabi e soba.

Ready for a creative twist on Japanese flavours? The English recipe is waiting below.

Seared Nori-Wrapped Salmon Rolls with Soba

This dish offers a wonderfully inventive and sophisticated way to enjoy salmon, taking inspiration from Japanese cuisine and turning it into a beautiful main course. Instead of raw fish, this recipe features salmon fillets wrapped in nori seaweed and pan-seared until the outside is crisp and the fish is perfectly cooked. It’s a fantastic combination of textures and flavours.

The rolls are served alongside earthy soba noodles and a classic homemade ponzu dipping sauce. Ponzu is a citrus-based Japanese sauce that is incredibly easy to make and provides a bright, tangy, and savoury counterpoint to the richness of the salmon. For the best result, be careful not to overcook the salmon; it should still be moist and tender in the centre.

This is a remarkably quick and elegant meal that is perfect for a special weeknight dinner. Served with a little wasabi and some pickled ginger on the side, it creates a complete and satisfying dish that is both healthy and impressively flavourful.

Ingredients

**For the Ponzu Sauce:**

  • 1/3 cup of dashi stock
  • 1/3 cup of light soy sauce
  • 1/4 cup of fresh lemon juice
  • 1 tablespoon of mirin

**For the Salmon Rolls:**

  • 600g salmon fillet, skinless
  • 2 tablespoons of sake
  • 6 sheets of nori seaweed
  • 1 tablespoon of vegetable oil

**To Serve:**

  • 300g soba noodles
  • 1 spring onion, sliced
  • A dash of Shichimi Togarashi (Japanese seven-spice blend)
  • Wasabi
  • Pickled ginger slices

Method

  1. First, prepare the salmon. Ensure there are no bones in the fillet, then cut it into six long, even portions. Place them in a shallow dish, pour over the sake, and let them marinate for a few minutes.
  2. Lay a sheet of nori on a clean surface. Place a piece of salmon along one edge and roll it up tightly. Repeat with the remaining salmon and nori sheets.
  3. Cook the soba noodles according to the package instructions. Drain, rinse under cold water, and set aside.
  4. In a small bowl, whisk together all the ingredients for the ponzu sauce: dashi stock, soy sauce, lemon juice, and mirin.
  5. Heat the oil in a large non-stick frying pan over a medium-high heat. Carefully place the salmon rolls in the pan, seam-side down first to help seal them. Pan-fry for about 3-4 minutes until the nori is crisp and the salmon is browned. Turn the rolls and cook for another 2-3 minutes until the salmon is cooked to your liking.
  6. Remove the rolls from the pan and slice each one into 3 or 4 thick pieces.
  7. Serve the salmon rolls immediately with the cold soba noodles, the ponzu sauce for dipping, and small mounds of wasabi and pickled ginger. Garnish with a sprinkle of sliced spring onion and a dash of shichimi togarashi.