Salmon Mentai Don

Directions

• Wash and Soak the Rice
  
  Place the rice in a bowl and cover with cold water. Gently swirl with your fingers, then drain immediately.
  
  Repeat three or four times, until the water becomes noticeably clearer. Avoid rubbing the grains firmly.
  
  Transfer to a rice cooker or saucepan and add the amount of water recommended for your rice. Let it soak for 20–30 minutes, then cook.
  
  Once cooked, leave covered for 10 minutes before gently fluffing with a rice paddle.
• Prepare the Salmon
  
  Check the salmon carefully for pin bones and remove any with fish tweezers.
  
  Pat dry with kitchen paper, then cut into bite-sized pieces approximately 2–3 cm wide.
  
  Combine the soy sauce, sugar, and black pepper in a bowl. Add the salmon and toss gently. Set aside for 10 minuteswhile preparing the sauce.
• Make the Mentai Sauce
  
  Slit the mentaiko membrane lengthwise with a small knife. Scrape the roe into a bowl using the back of the knife or a teaspoon, then discard the membrane.
  
  Add the Japanese mayonnaise, lemon juice, and sriracha, if using. Stir gently until evenly combined.
  
  The sauce should be creamy and spreadable. If it is too thick, add water ½ teaspoon at a time.
  
  Keep refrigerated until ready to assemble.
  
  Tip: Taste before adding any extra seasoning; mayonnaise and mentaiko already contain salt.
• Season the Rice
  
  While the rice is warm, gently fold in the sesame oil and soy sauce.
  
  Add the shredded nori just before assembling so it retains some texture.
  
  Keep the seasoning light—the salmon and mentai sauce will provide most of the flavour.
• Cook the Salmon
  
  Heat a large nonstick frying pan over medium-high heat. Add the neutral oil.
  
  Lift the salmon from the marinade, allowing excess liquid to drip off. Arrange in a single layer, leaving a little space between the pieces. Cook in batches if necessary.
  
  Sear undisturbed for approximately 2 minutes, then turn gently and cook for another 1–3 minutes, depending on thickness, until cooked through.
  
  Remove from the heat promptly to keep the salmon moist.
  
  Tip: Cook the salmon fully at this stage. The final torching is used to colour the sauce and does not reliably cook the fish underneath.
• Assemble the Rice Bowls
  
  Divide the warm rice among four bowls. If using an oven grill, choose shallow, grill-safe baking dishes.
  
  Spread the rice loosely rather than pressing it down firmly.
  
  Arrange the salmon evenly over the rice. Spoon the mentai sauce over the salmon in a thin, even layer, leaving a few edges visible.
• Brown the Sauce
  
  With a kitchen blowtorch:
  
  Place each heatproof dish on a heat-resistant surface. Hold the flame approximately 8–10 cm above the sauce, following your torch manufacturer’s guidance.
  
  Move continuously in small sweeping motions until the surface develops scattered golden-brown spots. Avoid holding the flame in one place, which can burn the mayonnaise or cause it to separate.
  
  With an oven grill:
  
  Preheat the grill to high. Place the grill-safe dishes on a baking tray approximately 10–15 cm below the element.
  
  Grill for 1–3 minutes, watching constantly, until the sauce is lightly browned and bubbling.
  
  Tip: Aim for a golden, lightly blistered surface with a creamy layer underneath.
• Garnish and Serve
  
  Finish with tobiko, sliced spring onions, sesame seeds, and extra shredded nori, as desired.
  
  Serve immediately while the rice and salmon are warm and the sauce is creamy. A simple cucumber salad or Japanese pickles makes a refreshing accompaniment.