Cooking time: 14 min - Preparation time: 60 min - Serves 2
Ingredients
4 salmon steaks
4 Nori seaweed leaves
Comté cheese
12 zucchini flowers
For the teriyaki sauce marinade:
12.5 cl soy sauce
6 tbsp sake (rice alcohol)
6 tbsp mirin (a type of very sweet sake)
1 tbsp caster sugar
Preparation:
1. Prepare the marinade: Mix the soy sauce, sake, mirin and powdered sugar in a bowl. Remove the skin from the salmon and save it. Marinate the pavés in the Teriyaki sauce for 45 minutes.
2. Place the salmon on the edge of the nori sheet and add a few slices of Comté cheese. Roll up. In the Kokko, fry the rolls for 2 minutes on each side. After brushing your salmon skins with olive oil, grill them.
3. Coat the zucchini flowers with teriyaki sauce and cook for 4 minutes on your Kokko. Serve immediately.
