Salmon Bowls

A quick, delicious salmon recipe. The takoyaki sauce and the kewpie mayo give it a bold and creamy flavor.

Cook Time: 20 minutes

Ingredients:

• Kewpie Mayo

• Takoyaki Sauce

• Skin on Salmon

• Sesame Seeds (Optional)

• Lemon (Optional)

• White Rice

• Rice Vinegar

• Sugar

• Salt

• Cooking oil

Method:

1. Start rice in rice cooker

2. Use paper towels to dry salmon, then rub generously with salt

3. On a stovetop, pour a quarter inch of oil on a high-walled pan and set the salmon in skin-side down while still cold. Turn the heat on medium high until it starts bubbling, then turn to medium low. Flip once bottom is golden brown,

4. Repeat for other side

5. Once rice is done, mix in a moderate amount of rice vinegar, around a tablespoon of sugar, and around a teaspoon of salt.

6. To assemble, start with a layer of rice, then lay your salmon on top. Pour takoyaki sauce, drizzle with Kewpie mayo, and then optionally garnish with sesame seeds and a lemon

7. Serve