Maki salmon and zucchini

Cooking time: 14 min - Preparation time: 60 min - For 2 people



Ingredients 4 salmon steaks
4 sheets nori seaweed

From County
12 zucchini flowers for the marinade teriyaki sauce:


6 12.5 cl soy sauce c. Sake soup (rice wine)
6 c. tablespoon mirin (a kind of very sweet sake)
1 c. tablespoons sugar powder
Preparation:

1. Prepare the marinade: Mix in a bowl the soy sauce, sake, mirin and powdered sugar. Remove skin from salmon and keep it. Marinate the cobblestones in Teriyaki sauce for 45 minutes.

2. Place the salmon on the edge of the nori sheet and add a few slices County. Roll. In Kokko, fry your rolls for 2 minutes on each side. Having brushed with olive oil your skin salmon, roast them.

3. Coat the teriyaki sauce of zucchini flowers and cook 4 minutes on your Kokko. Serve immediately.