Directions:
1. Salmon Filling: cut the salmon into cubes, add salty soy sauce and sesame oil, set aside for a while, then sauté in olive oil until medium done. Set aside.
2. Vegetable Filling: sauté onion and shimeji mushroom until cooked, set aside.
3. Furikake Rice: mix white rice with furikake then place in a serving container.
4. Place the vegetable filling on top of furikake rice, then add the cooked omelette and salmon.
5. Mentai Sauce: Mix all the ingredients well, then pour over the salmon, vegetable and furikake rice.
6. Burn the sauce topping with torch until the color is change and gives a slight of grilling taste.
7. Garnish with sliced Nori.
Ingredients:
Salmon Filling:
220 g Alaska Salmon
1 tsp Salty soy sauce
½ tsp Sesame oil
1 tbsp Olive oil
2 Omelettes
1 Nori, sliced
Vegetable Filling:
1 tbsp Olive Oil
½ Onion, long sliced
50 g Shimeji Mushroom
Furikake Rice:
500 g Cooked Rice
20 g Furikake (mix of nori, sesame, chilli)
Mentai Sauce:
200 ml Japanese mayonnaise
50 g Ketchup
75 g Chilli sauce
½ tsp Sesame oil
½ tsp Fish oil
1 tbsp Tobiko (Japanese flying fish’s roe)
1 tbsp Honey, if needed
