Cooking time: 14 min – Preparation time: 60 min – Serves: 2
Ingredients
4 salmon fillets
4 sheets of Nori seaweed
Comté cheese
12 zucchini flowers
For the teriyaki marinade:
125 ml soy sauce
6 tbsp sake (rice wine)
6 tbsp mirin (sweet rice wine)
1 tbsp caster sugar
Preparation:
1. Prepare the marinade: In a bowl, mix the soy sauce, sake, mirin, and caster sugar. Remove the skin from the salmon and set it aside. Marinate the fillets in the teriyaki sauce for 45 minutes.
2. Place the salmon at the edge of the nori sheet and add a few slices of Comté. Roll up. On your Kokko, sear the rolls for 2 minutes on each side. After brushing the salmon skins with olive oil, grill them.
3. Brush the zucchini flowers with teriyaki sauce and cook them for 4 minutes on your Kokko. Serve immediately.
