Step 1

Cut the salmon into twelve 4 x 5cm pieces and season with salt and pepper. Use sharp scissors to cut nori into twelve 2cm-wide strips. Shred the remaining nori finely and set aside to garnish.

Step 2

Heat the oil in a large non-stick frying pan over high heat. Cook the salmon for 1-2 minutes each side or until just cooked. Wrap a piece of nori around each piece of salmon and set aside on a plate.

Step 3

Cook the noodles in a large saucepan of boiling water for 12 minutes or until tender. Refresh under cold running water. Drain well. Place noodles in a large bowl. Whisk together the sesame seeds, soy sauce, sushi vinegar, sesame oil and ginger in a small jug. Pour the dressing over the noodles and toss to combine.

Step 4

Use a vegetable peeler to thinly slice the asparagus and carrot lengthways into thin ribbons.

Step 5

Place the asparagus in a heatproof bowl and pour over boiling water. Refresh immediately under cold running water and drain well. Serve noodles topped with the salmon, asparagus and carrot. Garnish with the remaining shredded nori.