Nori Sackln with Marinated Salmon

For the salmon, stir orange juice, salt, sugar and soy sauce in a baking bowl. Chop the cilantro and add. 2.

Remove small bones from salmon, perhaps with tweezers. Place salmon, skin side up, in a work bowl and pour marinade over. Cover with plastic wrap and marinate for 24 hours in the refrigerator.

The following day, remove the salmon from the bowl and wipe off the cilantro. Cut the salmon in thin slices from the skin and place them side by side on a platter.

4. For the nori baggies, peel the radish and cut it into long, fine strips on a vegetable slicer. Drain the sushi ginger, cut into narrow strips and mix with the radish. Season lightly with salt and pepper. Stir the wasabi with 3-4 tsp water to a smooth paste.

Cut the nori sheets diagonally in half and roll them into 8 pointed bags with the shiny side facing outward, moistening and sticking each end slightly.

Fill the bags with radish strips and salmon and sprinkle the sesame seeds on top. Serve the sachets to the table with the wasabi and additional soy sauce.

A La Minute All the ingredients for the Nori Sachets with Marinated Salmon can be easily prepared – but you should wait until the last moment to fill the sachets, otherwise they will become soggy and unsightly.

Also a possibility: At the table, everyone fills their own sacks.

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