Sushi Kebabs & Panko Burger

Give your BBQ a Japanese zing this summer with a contemporary twist on these traditional BBQ recipes from Yutaka – kebabs, burgers, marinade, mayonnaise and BBQ sauce.

Sushi Kebabs

These sushi kebabs feature many of the flavours associated with this traditional Japanese dish, including salmon, peppers and courgettes. Change it up with chicken instead of salmon or make it vegan friendly with just a mix of vegetables. Served on a bed of sushi rice and wrapped in a sheet of nori, it’s a handy way to serve this summer favourite.

Panko Burgers

Many of the UK’s boutique burger restaurants use Yutaka’s panko to give their burgers that extra something. We think this loaded burger is as good as any you’ll find in the poshest of places.

BBQ Sauce

This piquant BBQ sauce features wasabi and rice vinegar along with other traditional Japanese ingredients to make a delightfully rich and sticky sauce.

BBQ Marinade

Sushi ginger, rice wine and miso are amongst the ingredients that make this marinade uniquely Japanese in flavour.


Yutaka Marinade – suitable for salmon, chicken or Tofu)



Mix together and cover the bite-size pieces of salmon, chicken or Tofu making sure they are coated well in the marinade and refrigerate for at least 12 hours.  Remove from fridge at least 30 minutes before you are ready to BBQ.


Yutaka Kebabs

 Ingredients – makes 4

  • 4 bamboo skewers
  • 6 mini peppers – deseeded and quartered
  • 2 courgettes sliced 5mm thick
  • 12 small button mushrooms
  • 6 small shallots
  • Marinaded chicken, salmon or Tofu chunks
  • 250g Sushi rice
  • 330ml water
  • 3 tbs Yutaka Japanese rice vinegar
  • 2 tbs sugar
  • 1 tsp salt
  • 1 finely chopped red pepper
  • 2 finely chopped spring onions
  • 3” piece of cucumber, finely chopped
  • 6 Yutaka nori sheets
  • Yutaka Bamboo rolling mat



Soak the bamboo skewers in water for at least 4 hours.

Make the sushi rice – wash the rice 3 or 4 times with cold water. Drain rice with sieve.  Add 330ml water and the washed rice to a saucepan.  Bring to boil and simmer for 10 minutes with the lid on.  Turn off the heat and leave to stand for 25-30 mins.  Do not open the lid.  Mix rice vinegar, sugar and salt together and fold into the cooked rice after it has cooled down.

Half the rice and mix one half with the chopped peppers, spring onion and cucumber. Retain the other half for the kebabs.

Take a bamboo skewer and build the kebab using the courgette, peppers, mushrooms, marinaded salmon, chicken or Tofu.  Brush with BBQ sauce and barbeque turning occasionally. When cooked remove from heat.  Place a nori sheet on the bamboo rolling mat and place some sushi rice in a line and on top of that place a kebab.  Roll up and serve with green salad leaves, baby tomatoes, extra BBQ sauce and sushi rice salad.


Yutaka Burgers

Ingredients – makes 6


To stack

  • 6 buns
  • 3 tbsp Mayonnaise
  • ½ – 1 tsp (depending on taste) Yutaka Wasabi paste
  • Sliced onion rings
  • Sliced pepper rings
  • Whole mushrooms
  • Salad leaves
  • Tomato Ketchup



Place onions, garlic, breadcrumbs, meat, sauces and salt and pepper in a food processor until combined.  With wet hands shape 6 burgers, cover and chill.

BBQ burgers (brushed with BBQ sauce), mushrooms, onion rings and peppers until cooked.  Cut burger buns in half and place insides down on BBQ until slightly toasted.  Mix mayonnaise with Wasabi paste.  Slice mushrooms.

Now stack – on half of the bun place some salad leaves, then the burger, onions, peppers, mushrooms top with the Wasabi mayonnaise and put the lid on the burger.  Serve with sushi rice, poached asparagus sprinkled with Yutaka Sesame seeds and green leaves and enjoy!


Yutaka BBQ Sauce


Whisk ingredients altogether to make the sauce.