Grilled Salmon Teriyaki with Shiso Leaf and Wasabi Peas
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 3 servings
Ingredients
1 cup soy sauce
1 cup mirin
1 cup sugar
2 tablespoon minced fresh ginger
1 tablespoon minced garlic
Pinch sesame seeds
One 6-ounce piece salmon fillet
3 shiso leaves
2 cups cooked sushi rice
Teriyaki sauce, for serving
Wasabi peas, crushed, for garnish
Daikon sprouts, for garnish
Directions
- 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.
