Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon sesame oil
  • 4 cups brown rice (cooked)
  • 1 tablespoon mirin (Japanese rice wine)
  • 2 tablespoons soy sauce
  • 1 cup edamame (frozen, thawed)
  • 1/4 cup pickled ginger
  • 1/2 teaspoon togarashi (up to 2 teaspoons )
  • 1 teaspoon olive oil
  • 6 ounce salmon fillet (cut in half)
  • 1 teaspoon sesame seeds (for serving)

Instruction

  • Preheat broiler.  Line a small sheet pan with foil and place salmon on it.  Brush with oil and season lightly with salt and pepper.  Broil about 8 inches from the heat for 6 minutes or until salmon is cooked to your liking.  Remove and set aside. 
  • Heat the sesame oil in a wok over high heat.  Add the rice and cook, stirring for about 2 minutes.  Add the mirin, soy sauce and togarashi and cook for another 2-3 minutes.  
  • Divide the rice between two bowls.  Top with the edamame and pickled ginger, and additional sesame seeds.