Cooking time: 14 min - Preparation time: 60 min - For: 2 people
Ingredients
4 salmon fillets
4 Nori seaweed sheets
Comté cheese
12 zucchini flowers
For the teriyaki sauce marinade:
12.5 cl of soy sauce
6 tbsp of sake (rice alcohol)
6 tbsp of mirin (a type of very sweet sake)
1 tbsp of powdered 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 fillets 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. On the Kokko, brown your 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 them for 4 minutes on your Kokko. Serve immediately.
