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Salmon fillet | soy glaze | rice | sea lavender

4 persons | Shichirin, Fish and shellfish | Fish | Main dish

Prep time
15 MIN
Cook time
35 MIN
Total time
50 MIN

Prep time

  • Light a medium amount of Binchotan, fully open the sliders of the Shichirin. Remove the standard grate and place the Yakitori bars.


  • Rinse the rice until the water runs clear. Put the rice in a *rice cooker with water and switch on.
  • Then mix all the ingredients for the Soy Glaze together and set aside.
  • Start by cutting the salmon fillet into 4 pieces. Then skewer each one with 2 BBQ skewers. You place one skewer to the left and one to the right of the salmon so you can turn them over more easily.
  • Using the Yakitori bars, grill the skewers over the hot Binchotan and brush regularly with Soy Glaze. Turn the skewers regularly for 2 minutes to prevent the salmon from burning.
  • Toast the lamb's ear in a sieve over the Binchotan.
  • Serve the rice in a bowl topped with the salmon and lamb's ear. Finish with the Soy Glaze as dressing.



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  • 680 gr salmon fillet without skin (170 gr per person)
  • 200 gr jasmine rice
  • 200 gr sea lavender

    Soy glaze
  • 50 ml soy sauce
  • 1 tsp honey
  • 1 tsp rice vinegar


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