Cooking in a frying pan

• 1.Sprinkle salt and pepper on the sockeye salmon.
• 2 Heat oil in a frying pan and fry the sockeye salmon.
• 3 Remove from the frying pan and pour in the well-beaten eggs mixed with the green laver to make a thin omelet.
• 4. Put the salmon back into the pan while it is still soft-cooked and wrap it up nicely.
• 5 Place in a serving bowl, top with grated daikon radish and drizzle with soy sauce.
• 6 *This time we used grated radish and soy sauce, but ponzu sauce also goes well with it.
• 7 *If the egg is difficult to roll, add a little water or stock to soften it and make it easier to wrap.

Steam convection cooking

• 1.Sprinkle salt and pepper on the sockeye salmon.
• 2. Place the salmon in a preheated steam convection oven and bake at 220-230°C with 30% steam for 8-9 minutes, checking carefully.
• 3 Heat oil in a frying pan, pour in the beaten egg mixture mixed with green laver to make a thin omelet, and when it is half-cooked, place the salmon on top and wrap it up.
• 4. Place in a bowl, top with grated daikon radish and drizzle with soy sauce.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.