Salmon Rolls Salmon Rolls & Horseradish Sauce Making Salmon How
I ordered a key of raw salmon before it got hotter. It is a variety of salmon dishes. Today, I'm going to make holsradish sauce with salmon rolls.
2 serving
Within 30 minutes
하이디랑
Ingredients
  • Salmon
    300g
  • onion
    80g
  • caper
    1TS
  • Radish sprouts
    20g
  • a rock school
    suitably
  • Ginger
    suitably
  • Mayonnaise
    2TS
  • plum extract
    1TS
  • Honey
    1TS
  • a connoisseur
    1ts
  • Wasabi
    1ts
  • ground pepper
    suitably
Video
Cooking Steps
STEP 1/12
Rinse raw salmon in running water once.
STEP 2/12
Put a kitchen towel on the cutting board.
STEP 3/12
Place the washed salmon on top and thoroughly dry the salmon with a kitchen towel. That way, it doesn't smell fishy.
STEP 4/12
Cut into 0.5cm thick slices.
STEP 5/12
I put 2 tablespoons of mayonnaise, 1 tablespoon of plum extract, 1 tablespoon of honey, 1 teaspoon of lotus root, 1 teaspoon of wasabi, and pepper in a bowl.
STEP 6/12
I mixed it well and made a holthrash sauce.
STEP 7/12
I prepared a caper. Slice the onion thinly, cut the stem end of the radish sprouts about 1cm, shake it in water, and wash it.
STEP 8/12
Place sliced onions and radish sprouts on top of salmon.
STEP 9/12
Roll it up.
STEP 10/12
I put the salmon roll on a plate and rolled up the ginger in the middle. I added a tablespoon of capers.
STEP 11/12
I'll put salmon sashimi on top of it.
STEP 12/12
Red pepper paste, hols ladish sauce, and soy sauce
(Add 1 tablespoon of red pepper paste, 1 tablespoon of plum extract, 1 tablespoon of cider, and 0.5 tablespoon of sesame oil and add sugar and vinegar to your liking to make it a delicious red pepper paste.)
Raw salmon is at an appropriate storage temperature between 1 and 5 degrees. The preservation period is about 4 days in the refrigerator. If you freeze raw salmon, the freshness and taste will decrease rapidly, so it's better to refrigerate it as much as possible.
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