For the marinade, combine 1 cup of the teriyaki sauce and the water and put into a shallow glass dish (big enough to hold the skewers).
Thread each salmon strip onto each of the 10 soaked bamboo skewers and put them into the marinade, turning to coat. Marinate for 10 minutes.
On a grill pan or in a large nonstick skillet, heat the oil over med-high heat. Cook the skewers for 3 minutes on each side for medium, 5 minutes on each side for well done.
Arrange the swekers in a starlike pattern on a serving plate (perhaps mounded with rice). Drizzle the remaining 1/2 cup teriyaki sauce (or serve on the side) over the skewers. Garnish with sesame seeds and chopped green onion. Enjoy!