Recipe courtesy of Ching-He Huang
Episode: Shogun Palace
Grilled Salmon Teriyaki with Shiso Leaf and Wasabi Peas
Total:
50 min
Active:
15 min
Yield:
3 servings
Level:
Easy
Total:
50 min
Active:
15 min
Yield:
3 servings
Level:
Easy
Total:
50 min
Active:
15 min
Yield:
3 servings
Level:
Easy

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.

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