First, cut the salmon fillets (skin-on or skinless) into bite-sized chunks.

Sprinkle salt over the salmon pieces and let them sit for 10 minutes.

Salt tightens the protein structure of the salmon while drawing out water and trimethylamine compounds responsible for that fishy odor. If you want to get even better results, you can add a splash of sake to this step, as alcohol helps dissolve odor-causing compounds more effectively.

While you wait, be sure to measure out all the ingredients and divide them by the time you add them! Smooth and timely cooking is very important for fried rice!

After 10 minutes, pat the salmon dry with paper towels to get rid of any moisture and odor compounds.

Then, lightly dust the salmon pieces with cornstarch.

If you want to get perfect results, use refrigerated Japanese rice. When rice is cooked fresh, it’s got a lot of moisture, and the starch granules are all swollen up. If you refrigerate it overnight, the starch will retrograde (crystallize), which makes the grains less sticky. This makes it perfect for fried rice.

Start by heating your wok over medium-low heat, and then add your cooking oil (if you want more intense flavor, you can use lard).

Cook the dusted salmon skin-side down, along with the ginger and mushrooms. The gentle cooking lets the fat render from the skin, so the salmon cooks through without getting tough or dry.

When the salmon is cooked on both sides, crank the heat up high and move the cooked ingredients to the side of the wok. Just crack the eggs into the empty space and scramble them until they’re half-cooked.

Add the rinsed, drained rice to the scrambled egg.

Then add the dashi granules, chicken bouillon powder, the white part of the Japanese leek (or a regular leek), and the smoked paprika powder (my secret ingredient to add depth with its smoky aroma and sweetness!). Mix everything together so the egg covers the rice grains. Keep the wok on the heat without tossing it too much – home stoves don’t generate enough heat to keep the wok at a steady temperature when you lift it up too frequently.

When the rice is fluffy and mixed with the eggs, pour soy sauce around the wok rim instead of on top of the rice.

Add butter, sugar, salt, and white pepper. For the salt and pepper, taste as you go and adjust the amount to your liking. I added ¼ tsp and ⅛ tsp respectively.

The fat in butter adds a richness that pairs great with salmon, and the slight sweetness of sugar balances out the savory flavors. White pepper provides subtle heat without visual interruption or the stronger aromatic profile of black pepper.

Once everything’s mixed together, add lemon juice and a bit of sesame oil, then take it off the heat right away. Give it a stir to mix it all together, using the residual heat.

Garnish with white sesame seeds and chopped mitsuba (Japanese parsley) just before serving.

If you can’t find mitsuba, you can substitute it with chopped shiso leaves (perilla) or green onions. If you want to mix things up a bit, you could try topping it with shichimi togarashi (Japanese seven-spice blend), a drizzle of chili oil, or even some crispy garlic chips.

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Start with fresh mentaiko, looking for vibrant red or pink roe with firm, intact membranes. Using kitchen scissors, carefully cut along the membrane to open the mentaiko sac.

Gently separate the roe from the thin outer skin without tearing the membrane using a spoon. But don’t discard it! You can enjoy it separately as a chef’s treat.

In a small mixing bowl, combine the separated mentaiko roe with Japanese mayonnaise, soy sauce, and dashi granules.

Mix gently but thoroughly until the ingredients are fully incorporated into a creamy, coral-colored spread. The consistency should be smooth but still have some texture from the tiny mentaiko eggs.

If you’re using a mold, lightly salt the onigiri mold to enhance flavor. Next, add about 50 to 60 grams of rice (about half the total amount for one onigiri) to the mold, making a small indentation in the center for the filling.

To shape the rice by hand, wet your hands with cold water and sprinkle with salt to prevent sticking. Take the full amount of rice (100-120g) for one onigiri and flatten it on your palm.

For a mess-free approach, lay a piece of plastic wrap on a flat surface and place your rice portion in the center. The plastic creates a barrier that prevents sticking while allowing you to shape the rice easily.

Remember to sprinkle salt on the rice before wrapping to ensure proper seasoning.

Spoon the mentaiko-mayonnaise mixture into the rice indentation you’ve created. The amount will depend on your preference, but typically 1-2 tablespoons provides the perfect rice-to-filling ratio.

The mentaiko should be evenly distributed but concentrated in the center of your onigiri.

If you’re using a mold, cover the filling with the rest of the rice. Use the mold lid to press and compact the onigiri, making sure it’s all stuck together in one shape.

Consider sprinkling a pinch of salt over the top surface for enhanced flavor.

If you’re shaping by hand, fold the rice over the filling, making sure it’s completely encased. Then, use your palms to shape it into a triangle, oval, or round shape, taking care to keep the filling inside.

Just before serving, wrap your onigiri with a strip of nori seaweed.

This timing is crucial-wrapping too far in advance will cause the crisp nori to absorb moisture from the rice and become chewy. For the best textural contrast, apply the nori immediately before eating.

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While you wait for the salmon, melt butter with olive oil together in a frying pan over low heat. Once the butter has melted, add the minced garlic and continue cooking on low heat.

Watch carefully as the garlic transforms from its raw white color to a beautiful golden brown.

When the garlic has reached the ideal golden color, add the rice to the pan. Immediately pour the sake (or dry white wine as an alternative) over the rice. Use a spatula to break up any clumps, making sure each grain is coated with the aromatic garlic-infused oil.

At this point, increase the heat to medium.

Once the rice and garlic have thoroughly combined, season with salt, black pepper, and fresh parsley. Continue mixing to distribute the seasonings evenly throughout the rice.

Allow the rice to cook until the grains have separated and some parts begin to develop a slight crispness. Next comes the flavor-sealing final touch – pour soy sauce down the side of the pan rather than directly onto the rice.

This technique allows the soy sauce to heat quickly against the hot pan before it reaches the rice, developing more complex flavors.

Mix everything thoroughly to incorporate the soy sauce evenly throughout the dish. Then turn off the heat and let the rice stand in the pan until serving.

5 minutes before the salmon is finished resting with the salt, heat a pan over medium heat and add olive oil. Throw in your asparagus, along with a bit of salt and pepper. Fry for 4-8 minutes depending on the thickness, then add the enoki mushrooms and stir fry for a further 1-2 minutes.

Delicate varieties of mushrooms like enoki, only takes 1-2 minutes. If using other kinds of mushrooms, add them to the pan earlier to allow enough time to cook together with the asparagus.

Once cooked, transfer to a warm plate. We will reuse the pan, so turn off the stove and save the pan for later.

After the salmon has rested, check that the surface is dry again, the salt will have drawn out more moisture so you’ll likely need to pat them with kitchen paper once more. Then, lightly coat the salmon all over with a thin, even layer of all-purpose flour.

Shake off any excess flour as it can burn in the pan.

Next, add a tablespoon of olive oil to the same pan you used for the mushrooms and heat it to medium-high. Pop the salmon in there, skin side down. Use a spatula to press down on the salmon for the first 30 seconds to make sure the skin touches the pan.

Cook until the skin is golden and crispy, about 3-4 minutes, depending on thickness.

When the skin is crispy, carefully take the salmon out of the pan and set it aside – it should not be fully cooked at this point. Now for a crucial step that a lot of people might skip: wipe the pan clean with paper towels.

The oils and juices that accumulate during the initial frying contain compounds that can impart a fishy odor to your final dish.

After cleaning the pan, turn the heat down low and add the butter. Once the butter’s melted but not browned, put the salmon back in the pan, again skin-side down.

Now, use the French arrosé technique (baste) by tilting the pan and collecting the melted butter in the pan. Then, use a spoon to continuously ladle the hot butter over the flesh side of the salmon.

This basting technique is key for even cooking and getting that perfect flavor. The hot butter really brings the heat in a way that hits the top of the salmon while also infusing it with flavor.

To make sure everything goes just right, tilt the pan a bit away from you, grab the butter with a spoon, and pour it over the salmon’s flesh side every 3-4 seconds. Keep going for about 1-2 minutes until the salmon’s flesh turns opaque but remains moist.

When the salmon is fully cooked (it’s opaque throughout but still moist), remove it from the pan and place it on a wire rack. Let it rest until the sauce is ready.

Placing the salmon on a rack prevents it from sitting in its own juices or excess butter, which would make the crispy skin soggy.

In the same pan, add more butter, soy sauce, mirin, and light brown sugar. Cook this mixture over low heat for about 30 seconds, stirring constantly, to create a smooth, emulsified sauce.

This combo is what we Japanese call “bata shoyu” (butter soy sauce), affectionately known as the “golden combo.” The fats in butter help carry the umami compounds in soy sauce, while the glutamic acid in soy sauce enhances the butter’s richness.

Keep the heat very low to prevent the sauce from breaking (separating) and burning. Both butter and soy sauce can burn easily.

Gently reheat the garlic rice if necessary, then make a bed of garlic rice on each serving plate and put the salmon on top with the skin-side facing up.

Then arrange the asparagus and mushrooms next to the salmon. Pour the butter-soy sauce over and around the salmon.

Garnish with a sliced lemon and a sprinkle of freshly ground black pepper.

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First, rinse the ayu under cold running water. Then, use the back of a spoon to gently remove the natural protective coating from the skin.

Just be careful not to damage the delicate flesh beneath, and you’ll get a nice, clean flavor without any muddiness.

After cleaning, hold the fish with its belly facing outward and gently press from just below the gills toward the tail using your thumb and index finger. This removes any digestive contents and prepares the fish for cooking.

Pat the fish thoroughly dry with paper towels.

Poke a bamboo or metal skewer through the fish’s mouth and guide it through the body until it comes out at the yellow spot near the tail (that’s called “oiboshi” in Japanese).

Make a slight curve in the skewer to copy the fish’s natural swimming motion. This isn’t just for looks; it helps make sure the fish cooks evenly.

In Japanese cuisine, the fish’s head is always on the left when it’s served. This is based on traditional presentation aesthetics, so keep that in mind when you’re preparing your skewers.

Here’s an important Japanese technique called “Kesho Jio (化粧塩)” that makes all the difference. Just stretch the tail fin a bit and apply a good amount of salt. The salt acts as a protective barrier that prevents the delicate fin from burning during grilling.

For salting the body, first sprinkle sea salt on a surface, then gently press the fish onto the salt to coat the underside evenly. Hold your hand about 30 cm (12 inches) above the fish as you sprinkle salt over the top side. This height allows for even distribution of salt across the entire surface.

Make sure your grill is nice and hot before you start cooking. If you’re using a Japanese fish grill, set it to medium-high heat. For Western-style grills, aim for about 375°F (190°C).

Tip: Wrap the end of the skewer with foil to prevent burning.

Start with medium heat for the first 4-5 minutes, just until the skin starts to look nice and colored. Then, reduce to medium-low heat to allow the interior to cook gently without burning the exterior.

For single-sided grills, cook it until the edges are golden (about 5 minutes), then carefully flip and repeat.

But the time really depends on the type of grill you use, so it’s better to judge by appearance rather than cooking time.

Serve it right away with a slice of citrus fruit (I used sudachi). The bright acidity really brings out the rich, slightly bitter flavors of the grilled ayu.

Since Ayu no Shioyaki is usually served as street food, it can eaten straight off the skewer, bones, head, guts, and all. This is totally optional and I personally don’t eat the head or guts.

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Start by measuring cold water into a jug and placing it in the refrigerator for about 20-30 minutes. If you’re using sparkling water, keep the unopened bottle in the fridge until you’re ready to mix the batter.

In a medium bowl, sift together your cornstarch and cake flour, then give it a good mix.

Pop this mixture into the freezer for 20-30 minutes too. This might seem excessive, but trust me, chilling all your ingredients makes a dramatic difference in the final texture.

While your ingredients are chilling, let’s prepare the eel. Conger eel has a slippery coating that needs to be removed. Sprinkle about 1 tablespoon of salt over the eel and gently rub it across the surface. This helps break down the slime layer that can cause fishy flavors in your final dish.

Rinse thoroughly under cold running water until all slime and salt are completely removed. You’ll notice the skin feels slightly different – cleaner and a bit rougher to the touch.

Place the eel skin-side up on a cutting board with a paper towel over the top. Pour hot water (70-75°C/160-167°F) over the skin. The slime will instantly turn white, making it easier to spot.

Using the back of your knife (not the sharp edge), gently scrape away any white residue that appears. Be gentle here! You want to clean the eel without damaging the flesh.

Pat the eel completely dry with paper towels. This step is crucial for preventing dangerous oil spatters when frying.

Now, cut the eel into manageable pieces into 2 or 3 (15cm/6-inch portions work perfectly) unless you use a big enough pot to accommodate one whole fish.

Dust each piece with a thin layer of flour, making sure to cover all surfaces while shaking off any excess.

Now, it’s time to preheat your oil. Heat your oil to 180-190°C (356-374°F).

Take your chilled ingredients from the refrigerator and freezer. Pour the cold water and sparkling water into a bowl, add an egg yolk, and whisk gently just until combined.

Add your chilled flour mixture in three batches, gently folding with chopsticks. Resist the urge to whisk until smooth! Those lumps are actually your friends.

In tempura batter, lumps aren’t just acceptable – they’re desirable! Those pockets of unmixed flour create the characteristic irregular surface and light texture of great tempura. Over-mixing activates gluten, which leads to a chewy coating instead of a crisp one.

The batter should be thin – thinner than pancake batter – so the eel’s shape remains visible through the coating.

If needed, add a few ice cubes to keep the batter cold, especially if you’re frying multiple batches.

Dip each piece of eel completely in the batter, and carefully slide it into the preheated oil, skin-side down first.

For the first minute, don’t touch the eel! Let the batter set before attempting to turn it. Once the coating has firmed, gently flip it once or twice during cooking to ensure even browning.

Keep an eye out for visual cues that’ll let you know when the tempura is good to go. You’re looking for a golden amber color, what we call “fox-color.” The batter should feel firm when you give it a gentle press with chopsticks. This takes about 3-5 minutes total.

Once beautifully golden, immediately transfer the tempura to a wire rack set over a tray – never directly onto paper towels, which can make the bottom soggy. This draining step is especially important for eel tempura, as the coating tends to absorb more oil than vegetable tempura.

Serve immediately while crisp, accompanied by traditional tempura dipping sauce (tentsuyu), grated daikon radish, and a sprinkle of sea salt. The contrast of the hot, crispy eel with cool, tangy condiments creates that perfect balance that makes tempura so irresistible!

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After 1 minute, when the peppers have softened slightly but still retain some crispness, pour the sauce over them and stir-fry until they’re evenly coated.

Keep cooking until most of the liquid has evaporated, then take it off the heat and put it in a big mixing bowl.

Add the thoroughly drained tuna, mayonnaise and a drizzle of toasted sesame oil to the bowl and mix everything together.

Serve on a plate and sprinkle with bonito flakes and ground black pepper to finish.

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Begin by combining water and kombu (dried seaweed) in a large pot to make the base stock. Allow to steep at room temperature for at least 30 minutes.

This steeping time allows the kombu to release its natural umami compounds without becoming bitter.

While the kombu is soaking, prepare all the vegetables, salmon and other ingredients.

• Tofu: Large cubes
• Carrots: Rounds
• Onions: Sliced
• Shiitake mushrooms: Stems removed
• Leeks: Diagonally sliced and decorated (if you like)
• Potatoes: Peeled and thickly sliced
• Cabbage: Roughly cut

Preparing everything before cooking ensures a smooth cooking process!

After 30 minutes, place the pot over medium heat. Watch carefully – when small bubbles begin to form, but before it reaches a full boil, reduce the heat to low and remove the kombu. Add sake, mirin and soy sauce to complete the base stock.

Place the ingredients in the pot in layers, starting with the items that will take the longest to cook: place the harder vegetables, such as carrots and potatoes, on the bottom, followed by the cabbage and mushrooms, then the seafood on top.

Increase the heat to medium-high and once the broth is bubbling, cover and cook continue to cook for 5 minutes or until the root vegetables are fork-tender and the salmon is cooked through.

Once the vegetables are tender, reduce the heat to the lowest setting. Using a miso strainer or fine-mesh sieve, slowly add the miso paste to the broth, stirring gently to incorporate.

Add butter just before serving to enrich the broth.

Portion into individual serving bowls, and sprinkle a bit of sansho pepper if you have it.

After enjoying the main ingredients, cook the udon noodles in a separate pot according to package directions. Drain thoroughly and add to the remaining broth for a satisfying finish to your meal.

The concentrated broth creates a flavorful noodle dish!

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Give the tuna block a quick rinse under cold water and then pat it dry with paper towels. Then sprinkle lightly with salt, a method called “shiojime,” which will enhance the flavor and get rid of any fishy odor.

Next, put the salted tuna in a container that’s elevated on one side to drain off any excess moisture for about 10 to 15 minutes.

Rinse the tuna again under cold water and pat it dry.

You can skip this shiojime process if you like, but I recommend it for the best flavor.

Use a spoon to scrape the tuna flesh.

Then mash it finely with a knife.

In a bowl, mix the mashed tuna with oil, mayonnaise, and dashi granules until everything is well incorporated.

This is how we make melt-in-mouth negitoro.

If you’re using a mold, lightly salt the onigiri mold to enhance flavor. Next, add about 50 to 60 grams of rice (about half the total amount for one onigiri) to the mold, making a small indentation in the center for the filling.

To shape the rice by hand, wet your hands with cold water and sprinkle with salt to prevent sticking. Take the full amount of rice (100-120g) for one onigiri and flatten it on your palm.

Spoon the negitoro mix into the rice indentation.

Followed by a few chopped green onions and a small dab of wasabi.

Add just a drop of soy sauce.

Whichever way you choose, make sure the rice has cooled a bit to prevent cooking the tuna inside.

If you’re using mold, cover the filling with the remaining rice. Use the mold lid to press and compact the onigiri, making sure it’s all stuck together in one shape.

I’d also like to sprinkle a pinch of salt over the top as well.

If you’re shaping by hand, just fold the rice over the filling, making sure it’s completely encased. Then, use your palms to shape it into a triangle, taking care to keep the filling inside.

Just wrap each onigiri in a strip of nori seaweed. For the best taste and texture, serve right away.

The crunch of the nori contrasts perfectly with the soft rice and creamy tuna filling.

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Cut the carrots and potatoes into bite-sized chunks.

Give the potatoes a five-minute soak in cold water to get rid of any excess starch.

While you’re waiting for the potatoes, heat a small pot of water. Once boiling, blanch the snowpeas for 1 minute, then drain and set aside for later. You can cut them in half once they’re cool enough to touch, then use them as a garnish at the end.

If you’re looking for a quicker option, you can just add the raw snow peas directly to the dashi (soup) with the other vegetables. While blanching makes for a nicer presentation and texture, both methods work perfectly well.

Once soaked, put the drained potatoes and carrots in a microwave-safe bowl with a tablespoon of water. Cover with plastic wrap and microwave on high (600W) for about three minutes to partially cook them.

This step is to speed up the cooking process and save time. If you don’t have a microwave, you can parboil the vegetables in a pot of boiling water or use a steamer to steam them instead.

Tip: I don’t recommend boiling the potatoes directly in the dashi as this can make your soup cloudy and starchy.

In a large pot, mix together the dashi stock, the parboiled carrots and potatoes, and the mushrooms.

Bring the mixture to a boil over medium-high heat and cook until the vegetables are softened to your liking.

While the broth is warming up, heat a little oil in a frying pan over medium heat. Sprinkle both sides of the salmon fillets with a little salt and fry them until they’re nicely browned on both sides, which should take about 3 minutes per side.

Once cooked, take them off the heat. Ideally, try and time this so that the salmon is ready at the same time as the soup.

Once you’re happy with the vegetables, turn off the heat and mix in your miso paste.

Split the soup between the serving bowls. Now, add the seared salmon fillets and blanched snow peas. Top each bowl with a small slice of butter and a dash of freshly ground black pepper.

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Rinse the tuna block under cold water and pat it dry with paper towels. Sprinkle lightly with salt, which is called “shiojime” and makes the flavor better and gets rid of any fishy smell.

Put the salted tuna in a container that’s tilted for 10 to 15 minutes, so the water can drain out.

Rinse the tuna again under cold water and pat it dry.

But this whole “shiojime” process is optional!

You can prepare the sushi rice while you wait.

To get started, mix the vinegar, sugar, and water together in a bowl until dissolved.

Wet the bottom of a bamboo container with water – this will stop the rice from sticking.

Then add this mixture to your cooked rice.

Fold the rice gently with a cutting motion using a rice paddle until it’s glossy and the vinegar mixture is evenly distributed.

Let the rice cool down to body temperature with a fan.

Then cover it with a damp cloth to keep it from drying out.

For more detailed instructions, check out my full sushi rice recipe on the blog.

Use a spoon to scrape the tuna flesh.

Then mash it with a knife.

In a bowl, mix the mashed tuna with oil, mayonnaise, and dashi granules until everything is well combined.

Optional: To improve the texture and aroma of the nori, fan it over an open flame using your gas burner on a low setting. Be careful not to burn the nori or your hands though!

Cut the nori sheets in half to make the hosomaki rolls. If you want to get really precise with your cuts, you can use kitchen shears or fold and tear along the crease.

Also, if you are using a gas stove, I recommend lightly toasting the nori to improve the flavor, aroma and texture!

Set up your sushi station with a bowl of cold water (to keep your hands moist), wasabi, and a bamboo rolling mat. Place the mat flat side up, with the knots at the top, so it’s easier to roll.

Place the nori rough side up on the mat, lining it up with the bottom edge.

With lightly moistened hands (to prevent sticking), take about 70g of rice.

Spread the rice evenly across the nori, leaving a finger-width border at the top.

Make a small ridge of rice along this border to help seal the roll.

If you’re using wasabi, spread a thin line in the center of the rice.

Put the tuna mixture in the middle of the rice (not the nori), and add a line of chopped green onion underneath.

Now, to roll, just lift the mat’s edge, making sure the nori’s bottom edge is lined up. Now, wrap the nori around the filling. Use your thumbs to lift the mat and your fingers to gently press the ingredients.

Keep rolling until you reach the empty nori border, then seal it.

Gently shape the roll into a square with your fingers.

Dampen your knife with a moist towel to keep it from sticking. Use a gentle sawing motion to cut the roll, pushing forward first, then back and forth.

Divide the roll into six equal pieces by first cutting it in half.

Then each half into thirds.

Serve with a small dish of dark soy sauce for dipping.

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