1 Lb. Salmon pieces. Best if they include skin.
1 Tbs Olive oil
2 tsp Sesame Oil
3 Tbs light soy
1 Tbs fish sauce
5 garlic cloves, grated
2-inch knob of ginger, grated
1-inch knob of ginger, very thinly sliced
.5 Cups dry Japanese Rice, cooked
Avocado
Green Shiso leaves. Also called Oba
Salt and Pepper Salmon
Make a marinade from the Olive and Sesame oils, Soy and Fish sauces and grated garlic and ginger
Marinade for approximately 1 hour
Rub off the marinade and dry salmon pieces
Bake salmon in a 350 degree for 8 minutes and finish by broiling for 3 minutes. The goal is carmelized salmon pieces with internal temperatures not exceeding 110 degrees. Adjust times according to your own oven
Prepare the Japanese rice using equal parts Dashi and dry rice along with the leftover marinade. Before cooking spread the thinly sliced ginger over the top of the rice
Place cooked salmon in a bowl, roughly break up salmon
Add rice and chopped shiso leaves to bowl and mix all ingredients together
Divide contents into two bowls
Top each with avocado and your choice of sauces and toppings including, Ponzu, Sriracha, Japanese Mayonnaise, Eel Sauce (unagi sauce), Sesame Seeds, crispy fried shallots or onions or garlic
