Combine the soy sauce, mirin, sugar
, ginger and garlic
in a medium saucepan
. Bring to a boil, reduce the heat and simmer
until the mixture forms a sticky glaze, 15 to 20 minutes.
Preheat a grill
to medium-high heat. Brush the salmon with the glaze
and grill to desired doneness, basting frequently. Let cool, then flake.
To assemble the shiso wraps, place some sushi
rice on a shiso
leaf and top with the salmon. Drizzle
with the teriyaki sauce and garnish with some wasabi
peas and daikon sprouts