Collin Harmon
As someone who absolutely loves Japanese food, you can imagine my excitement when I discovered a new food truck in Santa Barbara specializing in Japanese-style sandwiches called The Sando Truck.
Japanese cuisine is something I’ve been passionate about for years—it’s clean, fresh, and packed with flavor in ways that always surprise me. So when I heard about this truck, I couldn’t wait to dive into their menu and explore how they’d combine Japanese flavors into something as simple and comforting as a sandwich.
I took a quick peek at their menu online, and it was filled with all kinds of mouthwatering options. But instead of heading straight to the food truck, their menu actually inspired me to try creating my own version of a Japanese sandwich at home. I knew exactly where to go for the freshest ingredients: the Santa Barbara Fish Market for top-quality salmon and Tri-County Produce for some crisp asparagus.
With those essentials in hand, I set out to craft a Japanese-style sandwich with one of my favorite flavor combos—teriyaki salmon. The result? A fresh, flavorful sando that perfectly blends the sweetness of teriyaki with the rich taste of salmon and crunchy veggies. And now, I’m sharing my recipe with you!
Teriyaki Salmon Sando Recipe
Ingredients:
- 2 fillets of fresh salmon (from your favorite local market)
- 1 bunch of fresh asparagus
- 4 slices of soft white bread (milk bread is traditional for sandos, but brioche or another soft white bread works great)
- 1 tbsp sesame seeds (optional, for garnish)
- 1/4 cup mayonnaise (Japanese Kewpie mayo if you can find it)
- 2 tsp soy sauce (for the mayo)
- 1 tbsp pickled ginger (optional, for garnish)
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet Japanese rice wine)
- 2 tbsp sugar
- 1 tbsp sake (optional)
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
Instructions:
- Make the Teriyaki Sauce: In a small saucepan, combine the soy sauce, mirin, sugar, sake (if using), minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat. Let it cook for about 3-4 minutes, stirring occasionally. If you prefer a thicker sauce, stir in the cornstarch-water mixture and cook for another 1-2 minutes until it thickens. Remove from heat and set aside to cool slightly.
- Prepare the Salmon: Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Brush the teriyaki sauce generously over the salmon, reserving some for later. Roast the salmon in the oven for 10-12 minutes or until cooked through and flaky. Once done, brush the salmon with more teriyaki sauce for an extra burst of flavor.
- Cook the Asparagus: While the salmon is baking, trim the ends of the asparagus and blanch them in boiling water for about 2-3 minutes, just until they turn bright green. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, pat them dry.
- Prepare the Mayo:
In a small bowl, mix the mayonnaise with soy sauce for a salty, umami-packed spread. You can also add a bit of yuzu or lemon juice for extra zing if you’d like. - Assemble the Sandwich: Lightly toast the slices of bread. Spread the soy sauce mayo on each slice. Place the teriyaki salmon on two of the slices, topping with the blanched asparagus spears. Sprinkle with sesame seeds for added texture and flavor. For a little extra flair, you can add some pickled ginger on top or alongside for a tangy kick.
- Finish the Sando: Place the remaining slices of bread on top, slice the sandwich in half, and enjoy! You’ll get a perfect bite of flaky salmon, sweet and savory teriyaki, crunchy asparagus, and the creamy richness of the soy mayo with each bite.
Final Thoughts
Creating this teriyaki salmon sando at home was such a rewarding experience—drawing from the inspiration of the new food truck while adding my personal twist. Santa Barbara’s local markets make it easy to source incredible ingredients, and bringing them together in this sandwich is a delicious way to celebrate Japanese flavors right here at home. Whether you’re a fan of Japanese food or just looking to try something new, I hope this sando recipe brings a little taste of Japan to your kitchen!
Looks fun. Thanks for the recipe!
I agree that Japanese food is light and healthy. There is a home delivery company called, “Yoko Street” that delivers fresh FROM JAPAN on ice!
Wish you would have done a bit more research on what a Japanese “sando” is before posting this. Sandwich recipe looks tasty, but Japanese sandos are more like chicken or pork katsu, egg salad, fruit with whipped cream, etc. They are a specific blend of western tastes and Japanese sensibility. More info can be found here, for those actually interested: https://kokorocares.com/blogs/blog/sando-the-iconic-japanese-sandwich?
Additionally, your use of a AI-generated image that sandwiches two layers of rice (???) with cuts of salmon and asparagus is not only bizarre (how are two slices of white bread going to hold in two fillets of salmon?) but does not reflect the menu of the local sando truck, nor your own recipe.
It feels like you’re really trying to co-opt news of this local new food truck – which genuinely looks great – to garner more attention for your “Montecito home chef” hustle. Yikes.
Thank you so much for taking the time to share your thoughts! I genuinely appreciate your feedback, especially about the sandos—I’ll definitely take that to heart as I continue to experiment and grow with my recipes.
Just to clarify, I’m not a business or selling anything—cooking is simply a passion of mine, and I love sharing recipes for fun! I also enjoy giving a little spotlight to new food businesses like the one mentioned in the post to help support them and encourage others to check them out.