Preparation

做味o调味料

• Peel and finely grate the ginger. Squeeze the grated ginger with your fingertips over a small bowl to yield 2 tsp. ginger juice (discard the pulp). Add the miso, vinegar, sesame and canola oils, and sugar; whisk until the sugar dissolves. Set the dressing aside.

Make the salmon cakes

• 将鲑鱼和葱扔到一个大碗中。加入2/3杯Panko，蛋黄酱，鸡蛋，酱油，1/2茶匙。盐和1/4茶匙。胡椒粉搅拌直至混合物均匀湿润，从而分解任何大鲑鱼块。将混合物分成8个相等的部分，并成形为直径约2-1/2英寸的蛋糕，牢固地按住它们。如果蛋糕崩溃了，鲑鱼块可能太大（将它们分解更多），或者添加更多的panko或蛋黄酱（取决于混合物是否感觉太湿或太干）。

  Heat the oil in a heavy-duty 12-inch nonstick skillet over medium-high heat until shimmering hot. Meanwhile, put the remaining 2/3 cup panko in a pie plate. Lightly coat the salmon cakes on both sides with panko, pressing gently so that the crumbs adhere; don’t worry about covering the cakes completely. Arrange the salmon cakes in the skillet in a single layer and cook until deep golden-brown on both sides, 8 to 10 minutes total. Transfer the cakes to a plate lined with paper towels to drain.

Assemble the sandwiches

• In a medium bowl, toss the watercress with just enough dressing to lightly coat (about 1 Tbs.). Lightly spread the rolls with the mayonnaise. Put 2 cakes on the bottom of each roll and spread a little of the dressing on them. Top with the watercress and roll tops and serve.