Sprinkle a large pinch of sea salt on each side of the salmon. Drizzle the sake over the salmon and spread it over each side. Sprinkle salt over each side and massage it into the salmon. Leave the salmon for 5 hours or ideally overnight.
Cook the rice following the instructions.
Preheat the grill to medium–high. Pat the salmon dry (it will have released some liquid) and grill for 5 minutes on each side. Flake the cooked salmon.
When the rice is ready, add the flaked salmon, toasted sesame seeds and chopped shiso or chives to the pan. Mix with a moistened rice paddle so that the rice doesn’t stick to it.
Sprinkle a small pinch of salt into your hand. Place about
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