Yield: 4 servings
2 tablespoons mirin
4 teaspoons unsweetened rice wine vinegar
1 tablespoon soy sauce
Mix together in a small bowl. Set aside.
2 cups cooked rice (your choice e.g. sushi, brown, forbidden)
4-ounces small carrots, (approximately 2 small carrots) peeled into ribbons with a vegetable peeler
3-ounces cucumbers (Persian or English), (approximately 1 cucumber) thinly sliced
12 seaweed squares (your favorite brand or seaweed snack)
2 teaspoons Nori Komi furikake (use toasted sesame seeds if you don’t have it)
4 teaspoons pickled ginger
1 avocado, cut in half lengthwise, pitted and cut into slices
1-ounce scallion, (1 scallion), dark green part and root end cut off, sliced thinly on a bias
1 pound wild Alaskan sockeye salmon, preferably Copper River Salmon, skin on, pin bones removed, cut into 4 equal sized pieces, 1-inch thick
2 teaspoons extra-virgin olive oil, divided
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
Pat the fish dry (all sides) with a paper towel.
Lightly oil salmon with ½ teaspoon olive oil. Use fingers to ensure oil is evenly coating the flesh. Season flesh side of salmon pieces evenly with salt and pepper.
Place sesame seeds on a plate.
Gently press flesh side of salmon into plate of sesame seeds to coat the flesh.
Add remaining 1½ teaspoons oil to a medium nonstick sauté pan and place over medium heat. Let pan heat until hot, approximately 2 minutes. Swirl to coat bottom of pan with the oil. Place fish (cook all 4 pieces at a time if pan is large enough), sesame seed side down into pan and let cook until golden brown, approximately 2 minutes. Flip fish and continue cooking for 2 to 3 minutes until skin is crispy and salmon changes in color from bright pink and translucent to opaque and coral.
Remove from pan and transfer to a plate. Remove skin before serving if you wish.
To assemble the bowl, divide the rice among 4 bowls. Sprinkle ½ teaspoon of furikake over each portion of rice. Arrange carrots, cucumbers, avocado, scallions and pickled ginger on top of the rice. Drizzle sauce over each portion, to taste. Place 3 seaweed sheets upright against the side of the bowl and lay a piece of salmon atop each bowl, sesame seed side up.