Japanese-style salmon skewers with mixed rice and wasabi pickled vegetables

Try this sophisticated Japanese-style skewered salmon, drizzled with homemade salty-sweet teriyaki sauce. Salmon skewers taste is the best when it made on a hot barbecue, but you can also use a grill pan. Serve it over rice with edamame beans, sweet and sour wasabi vegetables and wakame kraut. Incredibly flavourful pairing.

Fatty acids of the salmon, monounsaturated fats of the avocado and probiotics of sauerkraut make this dish a complete healthy superstar.

Japanese-style salmon skewers with mixed rice and wasabi pickled vegetables
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Japanese-style salmon skewers with mixed rice and wasabi pickled vegetables

Recipe by Leno RegushCourse: Main, Healthy lunch, Healthy dinnerCuisine: Asian, Japanese, Healthy food recipeDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

10

minutes

Try this sophisticated Japanese-style skewered salmon, drizzled with homemade salty-sweet teriyaki sauce. Salmon skewers taste is the best when it made on a hot barbecue, but you can also use a grill pan. Serve it over rice with edamame beans, sweet and sour wasabi vegetables and wakame kraut. Incredibly flavourful pairing.

Ingredients

  • 300g skinless salmon fillet, cut into 4 cm chunks

  • 1 teaspoon ginger juice (see below)

  • cooking oil

  • Teriyaki sauce: 

  • 1/3 cup Japanese soy sauce

  • 1/3 cup mirin

  • 1/3 cup cooking sake

  • 3 tbsp caster sugar

  • Quick pickled wasabi vegetables:

  • 2 snack cucumbers

  • 1/3 daikon, peeled

  • 3 radishes

  • 1/3 cup lukewarm water

  • 1/3 cup rice vinegar

  • 1/3 cup caster sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon wasabi paste (or powder)

  • To serve:

  • 3 cups pre-cooked mixed brown and red rice

  • 1 cup Super Super Kraut with kale and wakame seaweed

  • 1 cup steamed edamame beans

  • 1/2 ripe avocado, sliced

  • black and white toasted sesame seeds

  • Shiso leaves and microgreens to garnish

Directions

  • For pickled vegetables. Cut all vegetables into slices (rounds) and place in a mason jar. Combine lukewarm water, caster sugar, salt, vinegar, and wasabi in a mixing bowl and mix using a whisk until sugar is dissolved. Pour the brine over the veggies. Close the container and refrigerate for at least an hour. Store closed in refrigerator up to 3 days.
  • For teriyaki sauce combine all the ingredients in a saucepan. Bring the mixture to a boil and continuously stir the sauce until sugar is dissolved. Once boiling, lower the heat to medium-low. Cook for about 10 minutes until sauce thickens to desired thickness. Don’t let the sugar burn, burned sugar has a bitter taste.
  • For ginger juice. Grate the thumb-sized chunk of ginger using a fine grater. Place the grated ginger in a fine strainer over a small bowl, and squeeze with as much force as possible. 
  • In a mixing bowl combine salmon chunks, two tablespoons of teriyaki sauce and one teaspoon of ginger juice. Season with a pinch of salt and black pepper. Mix it gently. Marinate salmon for about 15 minutes. Then thread onto 4 metal skewers.
  • Preheat a chargrill pan or large pan over high heat. Add some cooking oil. Cook salmon skewers, turning, for 6-8 minutes or until cooked to your liking. Spoon the remaining teriyaki sauce over the salmon to coat well. Sprinkle with some toasted sesame seeds.
  • Divide rice, edamame beans, sauerkraut, avocado, pickled vegetables and skewers between bowls. Garnish with micro greens and shiso leaf. Enjoy!
 

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