2 - 6 oz. Salmon filets
4 oz. sesame seeds
2 oz. canola oil
4 oz. pickled ginger
2 each sweet buns
6 oz. Daikon sprouts
4 oz. citrus soy mayonnaise (recipe follows)
4 whole green onions
Citrus Soy Mayonnaise:
3 egg yolks
1/4 cup lemon juice
2 Tbsp. soy sauce
16 oz. Corn oil
Freshly ground white pepper, to taste
Prepare the Citrus Soy Mayonnaise. Combine egg yolk, lemon juice, and soy sauce in a mixing bowl. Slowly infuse the corn oil into the egg yolk mixture until thickened. Season with more soy if necessary and fresh ground white pepper.
Preheat the barbecue
Season the salmon filet with salt and pepper, then dredge in sesame seeds.
Lightly coat the salmon filet and green onions with the canola oil. Turn the BBQ flames to low and then place the salmon and green onion on the low flame of the BBQ, turning the salmon filet over when one side of sesame seeds is golden brown. Turn the green onions over when marked with grill marks and remove from heat when soft. You want to keep the salmon away from high heat where you can burn the sesame seeds. Remove salmon filet when cooked to medium or your desired temperature.
Toast the sweet bun on the grill, then spread on the citrus soy mayonnaise.
Place the salmon filet on the bun, then top with the grilled green onions, daikon sprouts, and pickled ginger
Leftover soy mayo is great as a dipping sauce using sweet potato fries.