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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
Rinse the short-grain rice under cold water until the water runs clear. Drain well and add to a rice cooker or a pot. Add 2.5 cups of water, a splash of soy sauce, and a pinch of salt. Cook according to rice cooker instructions or bring to a boil and simmer for about 15 minutes until the water is absorbed.
- 2
Cook the Butterfish
While the rice is cooking, season the butterfish fillets with salt and black pepper. In a skillet, heat sesame oil over medium heat. Sear the fish for about 3-4 minutes on each side until cooked through and golden brown. Remove from heat and set aside.
- 3
Prepare Lomi Tomatoes
In a bowl, combine the diced tomatoes with a pinch of salt, black pepper, and some sliced green onions. Set aside to allow the flavors to meld.
- 4
Assemble the Dish
Once the rice is cooked, fluff it with a fork and stir in the furikake seasoning. Serve the rice on a plate topped with the seared butterfish and a generous helping of the lomi tomatoes on the side.
