Broiled Salmon & Salmon Onigiri (Rice Ball)

subheading: For Broiled Salmon:

2 skin-on salmon fillets (each fillet is roughly ½" (1.3 cm) thick; we make two fillets and keep one fillet for making rice balls)

1 Tbsp soy sauce (for dipping sauce)

1 tsp yuzu juice (extract) (for dipping sauce)

subheading: For Making Salmon Onigiri:

4 servings cooked Japanese short-grain rice (2 rice-cooker-cups (180 ml x 2 = 360 ml) yields roughly 4 servings (3 ½ US cups); see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)

2 tsp neutral oil

1 broiled salmon

½ tsp grated ginger

1 Tbsp sake

2 tsp sugar

1 Tbsp soy sauce

2 Tbsp toasted white sesame seeds

5 shiso leaves (perilla/ooba) (chiffonaded)

Directions at justonecookbook.com

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