Skewers Recipe

Trim and cut

If using chicken or salmon, cut into 1-inch cubes. If using shrimp, ensure they are peeled, deveined, and tails removed if desired. Pat the chosen protein dry with paper towels.

Make marinade

In a medium bowl combine soy sauce, mirin, sesame oil, lemon juice, minced garlic, grated ginger, honey (or brown sugar), black pepper, and red pepper flakes (if using). Whisk until combined.

Place the protein in a shallow dish or resealable bag and pour half of the marinade over it, reserving the other half for basting and serving. Massage the marinade into the protein, cover, and refrigerate for 20–30 minutes for shrimp or 30–60 minutes for salmon or chicken.

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C).

Toss prepared vegetables (bell pepper, zucchini, red onion, cherry tomatoes, mushrooms) with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl so they are lightly coated.

Assemble skewers by threading protein and vegetables alternately onto skewers, leaving a small space between pieces to allow heat circulation. For shrimp skewers, place 4–6 shrimp per skewer. For salmon or chicken, use 3–4 pieces per skewer depending on skewer length.

Brush the grill grates or grill pan lightly with oil. Place skewers on the preheated grill. Cook for shrimp: 2–3 minutes per side, turning once, until opaque and just cooked through. Cook for salmon: 2–3 minutes per side, turning carefully, until just opaque and cooked to desired doneness. Cook for chicken: 4–5 minutes per side, turning, until internal temperature reaches 165°F (74°C).

During the last minute of cooking, brush skewers with reserved marinade to glaze (do not reuse marinade that contacted raw protein unless boiled). Remove skewers from grill and let rest 2–3 minutes.

Rinse the rice under cold water until the water runs mostly clear. Combine rinsed rice and 1 1/4 cups water in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand covered for 10 minutes.

While rice rests, stir rice vinegar, 1/2 tsp sugar, and 1/8 tsp salt together until dissolved. Gently fold the vinegar mixture into the hot rice to season. Keep covered until serving.

Steam or briefly blanch mixed vegetables until bright and tender-crisp (about 3–4 minutes). Season lightly with a pinch of salt and a drizzle of sesame oil if desired.

Transfer skewers to a serving platter. Sprinkle with toasted sesame seeds and chopped scallions. Serve with lemon wedges and extra soy sauce or dipping sauce on the side.

Plate each serving with a portion of seasoned rice (about 1 cup cooked per serving) and 1/2 cup steamed mixed vegetables, then place skewers on top or alongside. Enjoy immediately.