Sakura Rice Paper Rolls with Carrot Miso Ginger Sauce – Delishar

A dear friend of mine just returned from her trip to Japan and got be this awesome pickled Sakura flowers. Most people use them to produce baked goods. I’ve yet to come across any other recipe except Sakura rice that used Sakura flowers, especially in a savoury dish. When I received the jar of pickled Sakura flowers, I started cracking my brain on what I can do with it, something savoury, something different. And my thoughts drifted to the Vietnamese Summer Rolls that I made a week ago… (I sometimes think I have attention deficits) So that gave me the idea of making Japanese inspired rice paper rolls. The ingredients used as the filling are adapted from the popular Kani Avocado Salad. I actually bought fish roe but forgotten to include it when making the rolls. Nonetheless, the husband really loved it, and so did I! The Sakura provided a very subtle flavour, and I can taste the plum vinegar! I did use the water that I was soaking the flowers in. Poured it into the larger container to dip the rice paper sheets. The Sakura flowers sure did give the aesthetic department of the dish a little boost. 🙂

The flowers after I pat dry them. Aren’t they pretty?!
Here’s the recipe for the sauce and summer rolls.

 Sauce (makes about 1/2 cup) adapted from

  • 1 med carrot, cut to 1 inch length
  • 1 inch thumb ginger
  • 1 tbsp white miso paste
  • 2 tbsp rice wine vinegar
  • 1 tsp white sugar
  • 1-1/2 tsp corn oil or canola oil
  • 1-1/2 tsp sesame oil
  • Salt and pepper to taste
  • Water to desired consistency (I added about 1/4 cup)

Add everything into a blender and blend.

Adjust consistency of sauce to your preference with more or less water.

The flowers needs a little more prep work. More like inactive time due to the soaking.
Gently wash the salt of the sakura flowers.
Soak in clean water for 2 hours and pat dry.

Sakura Summer Rolls (makes 6 rolls)

  • 6 rice paper
  • 6 prepared pickled sakura flowers
  • 6 imitation crab sticks
  • 6 slices of avocado
  • 6 leaves of butterhead lettuce
  • 12 pieces of spring onions, cut into 2 inches length
  • Japanese cucumber, cut into matchsticks
  • 1 med carrot, shredded
  • 6 tiger prawns, blanched and sliced in half 
  • Fish roe (optional)
  • Warm water to soften rice paper

Dip rice paper in warm water to soften.

Lay rice paper on work surface, I used my large cutting board.

Build your summer roll starting on the bottom of the rice paper with lettuce, carrot, crab, avocado, cucumber, spring onions.

On the top of the rice paper, place sakura flower, and sliced prawn.

Gently but firmly roll the rice paper from the bottom. 

Once you’ve made the first roll, fold in the sides and continue rolling.

Serve immediately with Carrot Miso Ginger Sauce.

Don’t forget to take part in current giveaway and win 1.5kg of Wild Salmon Mix Combo from The Alaska Guys (TAG)! And get the discount code for Wild Caught Alaskan Seafood, such as Alaskan Crab, Snow Crab, Halibut, Black Cod, and more! Link HERE.

Bon appetit!!

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Baked Orange Miso Salmon – Delishar

Last week, I shared about the differences between Wild vs Farmed salmon in my cooking blog. You can find it in my Honey Ginger Glaze Sockeye Salmon recipe post. I also mentioned that I will be sharing a couple more salmon recipe, so here it goes. This one that I’m sharing is very straight forward and ultra simple to prepare. The good people at The Alaska Guys sent me 3 different types of salmon. So for this recipe, I’m trying out their Coho also known as Silver Salmon. 


Unlike the Sockeye, the colour of the Coho is similar to what I’m used to. After thawing out the Salmon overnight in my chiller, I marinated it and when about my business. Came home, baked it, and treated myself to a nice dinner. Once again, I can’t believe how good the fish tasted. Serve over rice or Japanese Potato Salad like I did.


orange miso salmon 3


The husband came home a little later that night and he already had his dinner. But upon knowing that I made wild salmon for dinner, he wolfed down his portion. He was full when he came home, only wanted to nibble, and try out a piece of the salmon. However, it seemed that he was battling between self-control and good food. Good food won. After he got done with his post dinner-dinner, he exclaimed that we will only have wild salmon from now on. Lol! It’s true though, once you go wild, it’s hard to go back.


If you would like to taste the difference, you can get them from The Alaska Guys, quote “Delishar5” during check out to get 5% off.

Orange Miso Salmon


  • 400 g salmon fillet
  • 2 tbsp white miso paste
  • 1/4 cup orange juice
  • 1 tsp grated ginger
  • 1 tbsp mirin
  • Salt and pepper
  • 1 tbsp Vegetable oil
  • Mix miso, mirin, ginger, and orange juice together.

  • Rub vegetable oil over skin of salmon.

  • Season skin with salt and pepper.

  • Spoon marinade over fillet, coating the side of the fillet as well.

  • Allow to marinate for 30 minutes to 24 hours in the chiller.

  • Preheat oven to 190C.

  • When oven is ready, remove most of the marinade on top of the fillet.

  • Miso burns easily, removing it ensures that we won’t get a charred piece of fish.

  • Bake it on the top rack for 10-12 mins, until fish flakes easily.

  • (+/- 10 mins for each inch in thickness).

 orange miso salmon 1

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Grilled Chicken on Ginger Miso Soba – Delishar


I have been battling a nasty virus the last 2 weeks. I’m the last to get the virus after the whole family, including the helper got better. If you are a mom, you are probably familiar with this. Mom usually gets it worse, and is the last one to go down. And it was pretty bad, but the good news is that I’m feeling a lot better now!

Over the weekend, while I wasn’t feeling 100%, I wanted something simple, healthy, and easy to eat. I love adding ginger in my food and ginger happen to be a great soothing spice. The broth was light, and ended with a soothing gingery note, that was refreshing. The grilled chicken complimented the dish by adding a little more depth to the profile. The husband really enjoyed the meal, and the kids had fun slurping down their noodles. I was being a little more efficient with my meal planning by marinating more chicken breast for stir-frying the next day.

Have you taken part in the current giveaway yet? Details on the right —–> Click on the giveaway image for details or HERE

The Chicken was placed in the chiller first thing in the morning to marinade. The marinade was include fish sauce, hoisin sauce, pepper, mirin, and garlic. Then I went about tending to the kids, while I allow the marinade to do it’s magic. 

I added all the ingredients of the soup into a stock pot, brought it up to a boil, and allowed it to simmer for 10 minutes. 

Meanwhile, I grilled them on both sides until cooked. 

After which, I tented the chicken and allowed it to rest while I prepare the noodles. 

Ingredients (Serves 4) adapted from sbs

  • 4 servings of dry organic soba (buckwheat) noodles
  • 2 chicken breasts
  • 4 bunches of xiao bai cai, blanched (Or any chinese greens)
  • 1-1/2 tbsp hoisin sauce
  • 2 tsp fish sauce
  • 2 tsp mirin
  • 1-2 cloves garlic, pressed
  • black pepper to taste
  • Oil to grease grill pan
  • 4 cups low sodium chicken stock
  • 3-4 tbsp of miso paste (adjust based on how salty your stock is)
  • 1 inch thumb ginger, thinly sliced
  • chopped spring onion to garnish
  • seaweed strips to garnish (optional)

Marinade chicken breast in hoisin sauce, fish sauce, black pepper, and garlic for at least an hour or overnight.

Bring chicken stock to boil, add ginger, and stir in miso till combined.

Allow to simmer for 5-10 minutes.

Heat grill pan on med-high and grill chicken on both sides. About 3 minutes each side.

Allow chicken to rest for 5 minutes before cutting into it.

Cook your noodle according to package directions, then drain.

Ladle prepared broth over noodles, xiao bai cai, and grilled chicken.

Garnish with seaweed and spring onion.

Serve immediately.

Bon appetit!! 

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Miso Cod with Asian Zoodles – Delishar

Cod or Sablefish is one of my favourite fish. I honestly wouldn’t mind eating it every single day. This wild caught Alaskan Black Cod has an intensely rich buttery flavour with silky smooth meat that simply melts in your mouth. This fish is high in omega 3, fatty acids, EPA and DHA which are needed for brain and eye development, and a healthy heart. Plus, it is low in mercury! Great for growing children!

I love cod, but the cod that I usually get from our local market has a very strong stench of fishiness. My grandma taught me to rub salt on the fish and wash it off under running water to remove some of the fishy smell. Or to soak it in milk for 10-20 minutes. But I did not have to do any of that for the Black Cod I got from The Alaska Guys.

I’d think the difference is clear. Wild vs Farmed. The black cod is caught from the natural cold water of Alaska, compared to a fish farm with thousands of fish crammed into a pens that have a higher chance of parasite and disease growth. Pesticides and antibiotics will then be used to manage such situations. Besides that the food that the fish is feeding on makes a differences, natural vs chemically treated food.

I’d think that is one of the reason why there are such prominent differences between farmed black cos vs wild black cod. Although the same type of fish but taste and smell different. Well, not forgetting the price differences. You pay a premium for wild caught just like organic vegetables, but you know you are getting premium quality produce as well.

Try it and I promise you will taste the difference. 

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.  

Start off by making your marinate.
In a saucepan over med low heat, bring sake and mirin to a simmer.
Add miso paste.

Whisk until smooth and lower heat to low.
Then add sugar.
Whisk until sauce thickens and sugar dissolved.
Remove from heat and allow to cool to room temp.

Prepare your cod fillets into individual portions.

When marinate is cool enough, pour over cod fillet.
Rub marinate all over fillet.
Leave it to marinate in chiller for 1-3 days.
When you are ready to bake, preheat oven to 200C.
Use your fingers to wipe off most of the marinate on top of the fish or it will burn very quickly.
Bake at 200C on top rack for 10 minutes, or until cooked.

Here is how you make the dressing for the zoodles.
Add all the dressing ingredients (ginger, garlic, soy, honey, vinegar, water, extra virgin olive oil, and sesame oil) into a large mixing bowl.

Whisk until combined, then add your shredded / spiralized zucchini and carrot.
Toss to coat and serve with baked miso cod.

Zoodles with Asian Dressing


  • 2 large zucchini shredded/spiralized
  • 1 medium carrot  shredded/spiralized
  • 2 tbsp rice vinegar
  • 1 garlic grated
  • 1 tbsp grated ginger
  • 1 tbsp soy
  • 1 tbsp sesame oil
  • 1 tbsp water
  • 3 tbsp extra virgin olive oil/olive oil
  • 1 tbsp sugar sugar or honey
  • black pepper to taste
  • seaweed strips or toasted sesame seeds to garnish optional
  • Add all the dressing ingredients (ginger, garlic, soy, honey, vinegar, water, extra virgin olive oil, and sesame oil) into a large mixing bowl.

  • Whisk until combined, then add your shredded / spiralized zucchini and carrot.

  • Toss to coat and serve with baked miso cod.

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