• 300 g (10½ oz) skinless salmon fillet, pinbones removed, cut into 4 cm (1½ inch) cubes
• 2 spring onions (scallions), cut into 4 cm (1½ inch) pieces
• vegetable oil, for brushing
• lightly toasted black or white sesame seeds and shichimi togarashi, for sprinkling

Preheat a barbecue, chargrill pan or the grill (broiler) to high. If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning during cooking.

Thread the salmon and spring onion pieces alternately onto the skewers and brush with oil on all sides. Cook for 2 minutes on each side. Brush with Miso Sauce or Teriyaki Sauce until thickly glazed, then sprinkle with sesame seeds and shichimi togarashi and serve.