SALMON ABURI MENTAI RICE BOWL

INGREDIENTS

  • 2 cup of Japanese rice
  • 2 tablespoon nori seasoning (it comes in a package or simple plain Japanese seaweed)
  • 240 gr of salmon sliced
  • 1 tablespoon light soy sauce
  • dash of sesame oil
  • salt and pepper to taste
  • 1 cup of Japanese Mayonaise
  • 1 teaspoon rice vinegar
  • 1 tablespoon tobiko
  • roasted sesame seeds (optional)
  • 1 teaspoon of furikake (salmon flavour) (optional)
  • 1 teaspoon togarasi (Japanese chilis powder)
  • 1 teaspoon store brought wasabi
  • 1 teaspoon tomato ketchup
  • 1.5 tablespoon sriracha or chili sauce

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INSTRUCTIONS

  • Marinate the salmon, have the sliced salmon mix well with the soy sauce and a simple dash of sesame oil then add pepper to taste. set aside
  • Make the MENTAI SAUCE, in a mixing bowl add the mayonnaise, vinegar, tobiko, togarasi, wasabi, tomato ketchup and sriracha mix well (I add an extra sesame seed to give extra texture and furikake), set aside.
  • Cook the SALMON, ¬†Heat pan with oil, the seared the salmon well on both side (do not over cook the salmon, best to have the flesh still slightly pink on the inside)
  • Prepare your rice in the bowl and mix with more of the salmon furikake and nori, place them on the rice bowl and arrange the salmon on top of the rice. then pour the mental sauce on top of the salmon until is well covered.
  • Bake the surface of the mental sauce with a blow torch until it turns brownish. Add nori powder or furikake or parsley on top for garnish. (if you don't have any blue torch at home, you can broil them or just bake with top heat)
  • enjoy