We have teamed up with the talented chefs at Yo!Sushi to bring you their top recipes which you can recreate at home!

Delicious teriyaki salmon with sesame seeds from Yo!

Salmon teriyaki

This recipe is always a winner; thickly coated teriyaki salmon on seasonal vegetables with rice or couscous is the ultimate date night meal.


1 x packet of YO! Sweet & Sticky Teriyaki Sauce or you can follow our simple recipe below
2 x responsibly sourced salmon fillets
2 x small red onions, cut into wedges
2 x spring onions, sliced
1 x pak choi, peeled
sesame seeds to sprinkle

Teriyaki Sauce Recipe

150ml soy sauce
150ml mirin
50ml sake
50g sugar

Mix all the ingredients in a shallow saucepan and bring to the boil over medium heat, stirring to ensure that all the sugar is dissolved.  Reduce the heat to low and let the mixture simmer for a further 15-20 minutes or until the liquid has been reduced by a third and is syrupy and glossy. If you have sauce left, bottle it and refrigerate – use within 2 weeks.


Preheat oven to 200C/180C fan assisted or gas mark 6.
Roughly chop the red onions, trim of spring onion roots and chop roughly and peel the leaves of the pak choi.
Half the vegetables and add to the middle of a roasting tin on greaseproof paper. Add one salmon fillet on top of the vegetables and crinkle the sides of the paper to keep in all the juices. Repeat with the second salmon fillet.
Place in the preheated oven and bake for 17 minutes.
Take out of the oven and thickly coat the salmon in Sweet and Sticky Teriyaki sauce and cook for another 3 minutes.
Remove from the oven and serve on rice or couscous.
Sprinkle mixed sesame seeds on top for that extra crunch.

Yosushi meal. Crispy gyoza, suchi, edamame and deep fried quid.


Good news, gyoza lovers! Our Exec Chef has created an easy to follow recipe showing how you can make your very own gyozas at home!


340g pork mince (can be swapped for chicken, beef or vegetables – try mushroom, cabbage or tofu)
2 x mushrooms – finely chopped
1 x clove garlic – finely grated
1 x inch ginger – finely grated
1 x small carrot – finely grated
Pinch of coriander- finely chopped


1 tsp sesame oil
1 tsp soy sauce
1 pinch salt
1 pinch black pepper

Gyoza Skin:

2 cups plain flour
½ tsp salt
½ cup water – just boiled

step 1:
Place the finely chopped meat into a mixing bowl, add the grated or chopped vegetables and then season with the sesame oil, soy, salt and pepper. Leave it in the fridge while you make the gyoza skin.

step 2:
Sieve the flour into a mixing bowl, add the salt to the just-boiled water to dissolve, and pour the water into the flour. Mix it well and a dough will form. Knead the dough for 10 minutes until it changes to a smooth texture. Cut the dough in half, roll each half into 1 inch thick logs, cover with cling film and leave for 30 mins.

step 3:
Cut each log into 12 even-sized pieces. Sprinkle some flour onto the surface. Roll the pieces into balls, and then press the balls with the palm of your hand. Use a rolling pin to roll the dough nice and thin. You can cut with a cookie cutter if you wish to make them neat and even sized.

step 4:
Place heaped teaspoon of meat mixture onto the skin, wet around the edge of the skin, fold the skin over, then pinch and fold around 6 times along the edge. Repeat with the remaining.

step 5:
In a medium-hot pan, add a little oil, place the gyoza in the oil and colour the base, add 150ml of water and cover with a tight lid. Cook until the water has disappeared, then lightly fry.

step 6:
Serve with some vinegar and soy sauce. Enjoy!

Last but not least, tag your creations with #myYOgyoza on Instagram for a chance to win a £50 gift card! T&Cs apply. Find out more here 

Craving some more of your fave foods, visit the Yo! website to find out more about their great food range and for more recipes.

Find out more > 

Why not treat yourself of a friend to a meal at Yo!Sushi when our restaurant re-opens (hopefully soon) you can buy a gift card now and start planning to get a date in the diary.

Buy a gift card > 

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