Salmon Yakitori Recipe with Stir-Fried Rice

Salmon yakitori with stir-fried brown rice

  • serves 1
  • A little effort

This recipe for salmon yakitori with stir-fried brown rice is low-calorie, low-sugar and ready in under 30 minutes - perfect for a speedy midweek meal



  • skinless salmon 1 piece of fillet (about 100g), cut into cubes
  • spring onions 4, 2 cut into 4cm sections and 2 sliced
  • rice wine vinegar 1 tsp
  • soy sauce 1 tbsp, plus more to serve
  • mirin 1 tsp
  • sesame oil
  • ginger peeled and grated to make 2 tsp
  • red chilli 1 small, diced
  • garlic 1 clove, crushed
  • edamame or peas a handful
  • pak choy 1 small, shredded
  • cooked brown rice ½ pouch


  • Step 1

    Thread the salmon pieces and spring onion sections onto skewers. Mix the vinegar, soy, mirin and brush half over the salmon. Leave to marinate.

  • Step 2

    Heat 1 tsp sesame oil in a frying pan or wok and fry the ginger, chilli and garlic for a minute until fragrant. Add the edamame, sliced spring onions and pak choy. Fry for a minute then add the rice and stir-fry until heated through. Season with soy sauce.

  • Step 3

    Meanwhile, heat the grill to high and grill the skewers for 2 minutes on each side, brushing with the remaining marinade half way through. Grill until the salmon is glazed and cooked through. Serve with the fried brown rice.

Nutritional Information

  • Kcals 464
  • Fat 17.5g
  • Saturates 3.5g
  • Carbs 41.4g
  • Sugars 5.6g
  • Fibre 6g
  • Protein 32.2g
  • Salt 2.7g