Ingredients Fresh salmon fillet
80-100g enoki mushrooms, root trimmed
1 tsp hoisin sauce
1 tsp fish sauce
2 tbsp mirin
Olive oil cooking spray
Japanese soy sauce to serve
Japanese wasabi to serve
Pickled white turnip strips to serve
Mint leaves to garnish
Slice 4 thin pieces from a salmon fillet, about half cm thick.
In a mixing bowl, add 1 tsp hoisin sauce, 1 tsp fish sauce, 2 tbsp mirin, stir to combine well.
Marinade the salmon slices in the mixture for 5 minutes or longer if time allows.
Meanwhile, soak the mushrooms in boiling water for half minute. Drain and pat dry.
Divide mushrooms into 4 parts.
Place one division of mushroom on a marinated salmon slice and make a roll. Use a tooth stick to stitch. Repeat with the rest.
Spray cooking oil on a non-stick frypan over medium heat.
When it begins to smoke, place the salmon rolls gently onto the pan.
Keep turning gently, no more than one minute, all should have been done. Don't overcook, salmon can be eaten raw.
Transfer to serving plate. Garnish with mint leaves. Drizzle with Japanese soy sauce.
Serve with small plates of wasabi, soy sauce and pickled white turnip strips.