Grilled Salmon Teriyaki with Shiso Leaf and Wasabi Peas

  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 3 servings
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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 


  1. 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.
  2. Preheat a grill to medium-high heat. Brush the salmon with the glaze and grill to desired doneness, basting frequently. Let cool, then flake.
  3. 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.

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