Yakitori Teriyaki Salmon Chop Salad

Ingredients

For the Yakitori Salmon Skewers

• 2 portions C. Wirthy Teriyaki Salmon
• 1 tbsp Vegetable Oil

For the Seasoned Rice

• 1 cup Sushi Rice dry
• 2 cup Water
• 2 tbsp Mirin
• 1/4 cup Seasoned Rice Vinegar
• 1/4 cup Vegetable Oil

For the Asian Chop Salad

• 1/2 cup Cucumber small dice
• 1/2 cup Carrots julienne or matchsticks
• 1/4 cup Daikon Radish julienne
• 1/2 cup Yellow Bell Peppers julienne
• 1/2 cup Edamame Frozen Shelled, shucked thawed
• 1/2 cup Red Cabbage shredded thin
• 2 tbsp Furikake or toasted sesame seeds
• 2 tbsp Fried Garlic pre purchased
• 1/4 cup Scallions

Directions

• Thaw Salmon per package instructions.
• Cut each fillet into into 4-5 pieces approximately 1″ in size.
• Add 2-3 pieces of salmon to a few bamboo skewers and wrap the tips of the skewers with small pieces of aluminum foil.

For the Seasoned Rice

• Prepare sushi rice per package instructions. Allow to cool.
• In a small bowl mix together mirin, vinegar and vegetable oil.
• Add half to the rice and fluff gently.

For the Chop Salad

• Toss all of the vegetables and the remaining vinegar mixture together in a medium sized bowl.
• Add the rice and mix briefly.

To Grill Yakitori Skewers & Finish

• Preheat a barbecue grill or grill pan to a medium-high setting.
• Brush the Salmon skewers with additional vegetable oil.
• Grill the skewers for approximately 5 minutes on the first side before moving.
• Continue to cook an additional 3-5 minutes or until cooked through.
• Divide the chop salad mixture equally between two bowls.
• Top each bowl with half of the fully cooked skewers.
• Garnish the dishes with the remaining fried garlic, scallions, and furikake seasoning