Garlic salmon fish roll


Salmon fillet 10
Onions 50 grams
50 grams of dried mushrooms
50 grams of small cucumber
50 grams of carrot slices
White sesame amount
Block 2 lemons
2 tablespoons salad oil


3 tablespoons garlic
Cream 3 tablespoons soy sauce
1 tablespoon sugar
1/4 tsp salt
1 tablespoon rice wine
1 tablespoon Mirin
120cc water


  1. salmon cut into 4X10 cm long sheet on its sequence into onion, dry mushrooms, cucumber strips, carrot slices rolled up, then fixed spare toothpick.
  2. Heat the pan to the fire, put all the seasonings to the fire boil, turn off the heat pour back.
  3. Take a frying pan to the fire pan, pour salad, salmon fish roll one into practice, and after the fire to fry the surface was orange, add 2 practice sauce, cover and simmer over medium heat for about 20 seconds, opening the lid off after fights sprinkled with white sesame seeds, remove the dish, then sprinkle with lemon block.