Yu By Toki Recipe

Rinse and cook rice

Rinse the short-grain rice under cold water until the rinse water runs nearly clear (about 6–8 rinses). Drain and combine the rice and 2.2 cups water in a medium pot with a tight-fitting lid. Let the rice soak 20–30 minutes if time allows. Bring to a gentle boil over medium-high heat, then reduce to low, cover and cook 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While the rice cooks, warm the rice vinegar, sugar and sea salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow bowl or Hangiri if you have one. Drizzle the seasoned vinegar over rice and fold gently with a rice paddle or wooden spoon to mix and cool. Fan rice if possible to give it a shiny finish. Keep covered and warm.

Make the sauce by whisking together white miso paste, yuzu juice, mirin, soy sauce, rice vinegar, neutral oil, honey and toasted sesame oil in a small bowl until smooth. Taste and adjust: add a touch more yuzu for brightness, a little more honey for sweetness, or extra soy for salt. The sauce should be glossy, tangy-umami and pourable. Reserve 2–3 tablespoons for drizzling at the end and keep the remainder to gently glaze the salmon during cooking.

Prepare salmon

Pat the salmon dry with paper towels. Season the flesh lightly with kosher salt and black pepper. If you prefer smaller pieces, cut the fillet into uniform 1–1.25 inch cubes or small fillets for searing.

Sear or broil salmon

Option A – Sear: Heat a nonstick or cast-iron skillet over medium-high heat with 1 tsp neutral oil. Place salmon skin-side down (if skin-on) and press gently for 20 seconds to ensure contact. Sear skin-side 3–4 minutes until crisp, flip and cook 30–60 seconds more until just medium (internal about 125–130°F / 52–54°C). Brush the top with the miso-yuzu sauce during the last 30 seconds to create a glaze. Option B – Broil: Preheat broiler to high with the oven rack 6–8 inches from the element. Place salmon on a foil-lined sheet, brush with miso-yuzu sauce and broil 4–6 minutes until the top is caramelized and slightly blistered but the center remains tender. Let salmon rest 2 minutes and then flake or slice into bite-sized pieces.

Assemble Yu bowl

Divide the warm seasoned rice between 2–3 bowls (this recipe makes about 2 hearty or 3 moderate servings). Spoon a generous layer of miso-yuzu sauce on top of the rice (about 1 tbsp per bowl). Arrange the seared or broiled salmon pieces over the rice. Drizzle reserved sauce over the salmon. Add light soy glaze sparingly if you want extra gloss and salt.

Finish with toppings

Garnish each bowl with thinly sliced scallions, pickled ginger at the side, toasted sesame seeds and microgreens or shiso leaves. Sprinkle fried shallots or tempura flakes for crunch and finish with a few drops of chili oil if you want heat. Serve immediately.