4 por­tio­ner

RES Travel Magazine - - Varldens Mat -

300 g lax­fi­lé 4 msk lax- alt fo­rell­rom 4 msk dashi, se re­cept 100 g gur­ka 4 shi­soblad 2 sal­lads­lö­kar 1 msk mat­ol­ja 3 msk pon­zu, se re­cept 4 dl kokt sushi­ris 4 äggu­lor 50 g äm­nes­gur­ka alt små mi­ni­gur­kor 1 ark no­ri 2 msk fu­rika­ke, se re­cept ros­ta­de se­sam­frön salt

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