Autumn is Here! Salmon with Seaweed (Isobe-Yaki)

Autumn is Here! Salmon with Seaweed (Isobe-Yaki)

The season for salmon has arrived! How about preparing it as an isobe-yaki dish, wrapped in seaweed, instead of your usual grill?

Ingredients: 4 servings

Raw salmon
4 cuts (about 400 g)
☆ Soy sauce
2 tablespoons
☆ Sake
1 tablespoon
☆ Mirin
2 teaspoons
☆ Juice from grated ginger
1 teaspoon
Toasted nori seaweed
2 sheets
Plain flour
as needed
Vegetable oil
1 tablespoon


1. Remove the bones from the salmon. Diagonally slice each cut of salmon into 5 to 6 pieces.
2. Combine the ☆ ingredients and marinate the salmon for about 30 minutes.
3. Cut the nori seaweed to wrap around the salmon. Remove the excess water from the salmon with a paper towel, lightly coat in flour, and wrap in nori.
4. Heat the vegetable oil in a pan and add salmon. Heat over low-medium heat. When they start to brown, flip it over, cover with a lid, and steam for about 2 minutes. They should cook through quickly since the slices are thin.
5. There you go! Ready to serve in no time!

Story Behind this Recipe

I made these in a cooking class once. They were tasty, so I recreated them. I added variety to suit our family's taste.
For those who prefer more sweetness, add a bit more mirin.