Ingredients:

  • 2 salmon fillets, 6 oz each
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp honey
  • 1 tsp fresh ginger, grated
  • 1 tbsp neutral oil
  • 1 cup sushi rice
  • 1 1/4 cups water
  • 2 tbsp furikake
  • 1 tbsp rice vinegar
  • 1/2 medium avocado, sliced
  • 1/2 cup cucumber, sliced
  • 2 stalks green onions, sliced
  • 1 tbsp Kewpie mayo
  • 1 tsp toasted sesame seeds

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or pot and cook until fluffy.
  2. While the rice is still steaming hot, fold in the rice vinegar and furikake seasoning until evenly distributed.
  3. Pat the salmon fillets completely dry with paper towels. Heat neutral oil in a skillet over medium-high heat until shimmering.
  4. Place salmon skin-side down in the skillet and press firmly for 30 seconds. Sear until the skin is mahogany-colored and crisp.
  5. Flip the fillets. Pour in the mixture of soy sauce, mirin, honey, and grated ginger. Baste the fish continuously for 2-3 minutes until the sauce reduces to a thick syrup.
  6. Divide the seasoned rice into two bowls. Place a salmon fillet on top of each.
  7. Arrange sliced avocado and cucumber around the salmon. Garnish with sliced green onions, a drizzle of Kewpie mayo, and toasted sesame seeds.