salmon bowl

based on recipes by j. kenji lópez-alt and daniel gritzer @ serious eats

rice

ingredients:

1 cup sushi rice, thoroughly rinsed

8.9 fl oz water

1 piece konbu, about 3 by 1 inches

1/4 cup rice vinegar

8 tsp sugar

1 tsp flaky salt (preferably maldon)

instructions:

bring rice and water to boil. cover and cook on lowest possible heat for 15 minutes. remove from heat and let stand 10 minutes. meanwhile, in separate pan, combine konbu, vinegar, sugar, and salt over medium heat until sugar and salt are dissolved. transfer rice to a large glass bowl. gently and incrementally fold in konbu syrup while fanning. rice should be shiny and lightly sticky.

salmon

in a large pan, barely submerge salmon in cold water. using medium heat, bring the water temperature to 170°F. cook salmon until it registers 115°F in thickest part.

assembly

top warm rice with cooled salmon. garnish with ponzu sauce, kewpie mayonnaise, furikake, crunchy garlic, chili oil, tenkasu, and scallions.