Soak wooden skewers in water for at least 20 minutes to prevent burning.  Cut the salmon into large cubes and skewer.

In a small saucepan add the mirin, sake, soy sauce and sugar and simmer for 5 minute then remove from heat and cool completely.

Marinate the salmon in a flat bottomed dish for 30 minutes turning once.  If you don’t have a large enough dish, marinate before you skewer the salmon, just ensure each piece is well covered.

Remove salmon from the marinade and return the sauce to heat, bring to the boil and simmer until it reduces and thickens over med-high heat.

Cook salmon in fry pan over medium heat, 1½ minutes each side.

Serve with brown rice, steamed greens and a drizzle of the teriyaki sauce.