光hikari Recipe

Marinate salmon

Pat salmon fillets dry with paper towel. In a shallow dish combine 2 tbs soy sauce, 1 tbs mirin, 1 tbs yuzu or lemon juice, 1 tsp sesame oil, and 1 tsp grated ginger. Season salmon lightly with 1/4 tsp salt and 1/8 tsp black pepper. Place fillets skin-side down in the marinade for 10–15 minutes, turning once to coat. Reserve marinade.

Heat a nonstick or cast-iron skillet over medium-high heat and add 1 tsp neutral oil. When shimmering, place salmon skin-side down. Sear 3–4 minutes without moving until skin is crisp and golden. Flip carefully and cook 2–3 minutes more until salmon reaches desired doneness (internal ~50–55°C / 122–131°F for medium). Spoon reserved marinade over the salmon during the last 30 seconds to glaze. Remove and rest 2 minutes, then flake into 2–3 large pieces per fillet.

Rinse 1 cup short-grain rice under cold water until the rinse runs clear; drain. Combine rice with 180 ml water in a small pot (or rice cooker) and cook according to your appliance (simmer 10–12 minutes on low after boiling, then rest covered 10 minutes).

While rice cooks, mix 1 tbs rice vinegar, 1/2 tsp sugar, and 1/8 tsp salt until dissolved. When rice is done, transfer to a bowl, gently fold in the vinegar mixture to season, then sprinkle 2 tsp furikake over the rice and fold once. Keep warm.

Julienne or thinly slice 1/2 cucumber and 1/2 carrot into matchsticks (about 3/4–1 cup combined). In a small bowl combine 2 tsp rice vinegar, 1 tsp sugar, 1/4 tsp salt and 1 tsp hot water to dissolve sugar. Add vegetables, toss to coat, and let sit 8–10 minutes to quick-pickle. Drain lightly before serving.

Heat a skillet over high heat and add 1 tsp neutral oil. Add 8 shishito peppers in a single layer and cook, tossing occasionally, until blistered and lightly charred in spots, 4–6 minutes. Transfer to a plate and sprinkle 1/4 tsp sea salt while hot.

Bring a small pot of water to a gentle simmer (not a rolling boil). Carefully lower 2 large eggs into the simmering water and cook 6 minutes for a jammy, slightly runny yolk. While eggs cook, combine 1 tsp soy sauce and 1 tsp mirin in a small bowl. After 6 minutes, transfer eggs to an ice bath for 2 minutes to stop cooking. Peel gently and place each egg in the soy-mirin for 1–2 minutes to lightly marinate on the surface. Place eggs in a bowl to be served whole or halved.

Whisk together 1 tsp yuzu or lemon juice, 1 tsp toasted sesame oil, 1 tsp neutral oil, and 1/2 tsp honey until emulsified. Taste and adjust acidity or sweetness as needed.

To assemble two bowls: divide seasoned rice between two bowls. Top each with half of the flaked grilled salmon, equal portions of pickled cucumber & carrot, 4 blistered shishito peppers, and one soy-marinated soft egg (halved if desired). Drizzle about 1/2 tsp of yuzu-sesame dressing over each bowl, scatter 1 tbs sliced scallions, 1/2 tsp toasted sesame seeds, a few thin nori strips (optional), and 1 tbs microgreens per bowl if using. Serve immediately.