Grilled Salmon Teriyaki with Shiso Leaf and Wasabi Peas
- 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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