Salmon poke tower

For /➊➋➌➍➎➏➐➑➒➓/
raw salmon in pieces, marinated with soy sauce & sriracha mayo
pieces of avocado
seaweed salad
cooked edamame
sliced spring onion
mix of sesame & poppy seeds

Place the ingredients in the ring. Press each layer well. Create a layer with
rice,
cucumber,
marinated salmon,
avocado,
seaweed salad,
edamame beans,
spring onion.
Squeeze a strand of sirarcha mayo over the ingredients.
Sprinkle with mix of sesame and poppy seeds.
Serve.

Snow peas with wasabi dressing & furikake

For ➍

wasabi dressing:

25 g wasabi paste

¾ tbs maple syrup

1½ tbs lemon juice

60 ml olive oil

salt

snow peas:

500 g snow peas

1 tbs vegetable oil

furikake:

2 tbs sesame seeds, toasted

1½ tbs nori flakes

½ tbs coriander seeds, toasted and lightly crushed

1 ts sea salt flakes

Heat a grill pan.

Mix all the ingredients for the furikake in a small bowl and set aside.

Take a bowl in which all the snow peas will fit. First mix in the ingredients for the wasabi dressing, with ½ ts salt. Set aside.

In another large bowl, mix the snow peas with 1tbs of oil until coated on all sides. Then grill them in 3 portions, each about 4 m long. Turn halfway through so they get spots on both sides.

Slide the grilled snow peas into the bowl with the dressing. Toss to spread the dressing, arrange on a platter and pour over the remaining dressing. Sprinkle half of the furikake over the peas and serve the rest in a small bowl.

Furikake is a seasoning that is popular in Japan as a topping for rice, vegetables and fish. The taste is savory and salty, with typical ingredients: dried fish, seaweed flakes, sesame seeds, sugar, salt and glutamate. Furikake is also often used on poké bowls. You can buy it in Asian supermarket or online spice shops.

Teriyaki salmon rice bowl with spinach & avocado

For ➍
500 g salmon fillet cut into 4 thin portions (skin on is ok)
teriyaki sauce
1 square sheet of nori, cut with a scissors into 2.5 cm strips, then stack the strips & cut crosswise into 2.5 by 0.5 cm confetti*
2 tbs of black or/& white sesame seeds
400 g sushi rice
16 cl homemade seasoned rice vinegar  or bought seasoned rice vinegar
500 g fresh spinach, washed
1 tbs Asian sesame oil
salt
1 bunch scallions, washed, trimmed, & sliced crosswise
1 avocado, peeled, pitted & sliced

Make the teriyaki sauce.
Toast nori and sesame seeds in a hot skillet for 2 m, stirring and tossing constantly just until sesame seeds start to get a little brown. Transfer to a bowl and set aside.
Make the sushi rice. Rinse rice several times to remove excess starchy powder: put rice into a large bowl and cover by an inch with water. Swish rice around with your hands. Pour off cloudy water. Repeat 2 or 3 times more. Drain in a fine mesh colander. Cook rice per package directions. (about 60 cl  water per 400 g rice and a 15 m simmer, covered) Remove rice from heat and let it sit, covered, for 10 m.
While rice is cooking, make seasoned rice vinegar. 
Transfer rice to a large nonmetallic bowl. Slowly pour 16 cl of seasoned rice vinegar over the rice, while tossing and mixing it. Cover bowl with a cloth and set aside.
Cook the spinach: Heat 1 tbs sesame oil over medium heat in a large skillet. Add spinach and 2 tbs water to the pan. Cover pan and leave it for 2 m. Uncover and stir. Spinach will be mostly wilted. Cook, stirring for about 1 m more until it is completely wilted. Sprinkle with a pinch or two of salt. Remove from heat.
Cook the salmon**: Preheat oven to broil and set the rack 20 cm from the top. Place salmon skin-side down on a foil-lined jellyroll pan. Pour 6 cl of teriyaki sauce into a separate small bowl to use for glazing the salmon. Brush salmon with teriyaki sauce and cook for 2 m under the broiler. Pull salmon out of the oven and brush more teriyaki sauce on top. Return to the oven and cook for 1-3 m more, to your desired doneness. Better to undercook it slightly as it will continue to cook a bit even after it's out of the oven. Remove from oven.
Assemble rice bowls: Put rice and spinach in the bottom of a bowl. Lay salmon on top. (skin will peel off easily, if you prefer it skinless) Garnish with avocado slices. Sprinkle with scallions and nori-sesame confetti. Drizzle with teriyaki sauce. Repeat for each bowl.

*Use dried seaweed instead.  Let stand for 5 m in a bowl of water. Discard the water.
**Alternatively, cook the salmon in a frying pan, as they would in Japan. Replace teriyaki with this seasoning mix.
2 fillets salmon with skin (2 fillets =  340 g) (1 to 1.8 cm thickness, skin will hold the flesh together while cooking); ¼ ts salt; freshly ground black pepper; 1 tbs all-purpose flour; ½ tbs neutral flavor oil (vegetable, canola, etc); 1 tbs unsalted butter; 1 tbs sake
Seasonings: 1 tbs sake (or Chinese rice wine or dry sherry); 1 tbs mirin (or 1 tbs sake + 1 ts sugar); 1 tbs granulated sugar; 2 tbs soy sauce
Combine the ingredients for seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with kosher salt and black pepper on both sides.
Sprinkle ½ tbs of all-purpose flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
In a frying pan, add the vegetable oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.
Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 m, or until the bottom side is nicely browned.
Add sake and cover with lid. Steam the salmon for 3 m, or until it's cooked through. Remove the salmon to a plate.
Add the seasonings to the pan and increase the heat little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
When the sauce thickens, turn off the heat. Plate the salmon on a plate and serve immediately.
http://www.justonecookbook.com/teriyaki-salmon-recipe/
***Make the teriyaki sauce and toast the sesame seeds and nori in advance. Keeps in airtight containers in the fridge for a week or so. The rice is best made fresh.
This is a very adaptable recipe. Eat it hot, cold or at room temperature. Try it with different vegetables like sautéed snow peas, sugar snap peas or asparagus (cut on the diagonal into bite-sized pieces). Use tofu or chicken instead of salmon.

Sea lettuce & glass noodles

For ➍
200 g sea lettuce (or wakame or seaweed)
2 tbs sesame oil
2 tbs sushi vinegar
2 tbs mirin
1 chopped red chili pepper
4 tbs roasted white sesame seeds
100 g Japanese thin glass noodles
black pepper

Rinse the salt from the sea vegetable and drain well. Mix sesame oil, sushi vinegar, mirin, chili and half of the fried sesame seeds.

Cook the noodles al dente, drain and cool in ice water. Drain well.

Mix the sea vegetables, the dressing and the noodles.

Sprinkle with freshly milled pepper and the remaining sesame seeds. Serve cooled.

Ulva ('sea lettuce') is a very thin seaweed variety, coming as large green leaves, resembling lettuce. It can be eaten raw in salads, or cooked in soups and other dishes.

Dashi tomato (Japanese marinated tomatoes)

For ➍
4 large flesh tomatoes like coeur de boeuf
50 cl vegan dashi stock made with konbu seaweed, or vegetable stock
salt or soy sauce****
seaweed, bonito flakes, sesame seeds, parsley or basil

Peel the tomatoes by bringing a pot of water to a boil, and dunking the tomatoes for 30 s. Take out the tomatoes, let them cool enough to handle, and peel the skin off. If using large tomatoes, cut them into slices or chunks. Put the peeled tomatoes in a bowl or a plastic zip bag. Add enough broth to cover. Leave to marinate in the refrigerator for a few hours or overnight.

Take out the tomatoes, and drain off the liquid*. Season with a little sea salt or soy sauce and toss lightly.

Garnish with bonito flakes, shredded shiso leaves, tosted sesame seeds or finely cut nori seaweed**/***.

Serve chilled****.

*The liquid makes a delicious soup base.
**Or the western way: freshly ground black pepper, a little chopped parsley, or shredded basil leaves.
***Add some finely julienned cucumber or blanched and sliced okra.
****When using dashi-shoyu, be careful with salt or soy sauce.
*****Tomatoes are always served chilled, or even near frozen in Japan.

Dashi-shoyu

For 50 cl
2 postcard-size pieces konbu (dried seaweed)
25 cl mirin
10 cl sake
20 cl soy sauce
5 g bonito flakes

Place the konbu in a nonstick frying pan and warm over a low heat for about 1 m to restore the flavour of the konbu.

Put the mirin and saké in a saucepan and bring to the boil over a medium heat to burn off the alcohol. Add the soy sauce and bring back to the boil.

Remove from the heat, add the bonito flakes and leave to cool to room temperature.

Line a sieve with kitchen paper or a coffee filter and strain the sauce straight into a glass storage jar.

Discard the bonito. Add the pieces of konbu to the jar and put on the lid.

Leave the sauce to infuse overnight before using.

Keep refrigerated. Use within 10 days.

*Use to marinate as well as a sauce.

Read a basic dashi recipe.

Dashi

For 75 cl
25 g bonito flakes
4 pieces kombu (kelp) 7,5 cm in length

Pour water into a large bowl. Add kombu. Soak for 1 h. (For thicker taste, soak overnight instead). Cook the kombu water over medium heat for about 5 m or right until the kombuwater starts boiling. Set aside for 2 h. Remove kombu from water and discard it, , as it would give a peculiar taste.

Boil the kombu water. Add all bonito flakes to it. Boil the kombu water again over low heat for about 1 m.

Turn off heat and let the kombu water sit undisturbed for 1 h or until the bonito flakes come down and stay at bottom. (For thicker taste, soak overnight instead)

Using a fine mesh strainer, strain the kombu water into a medium pot. Discard the bonito flakes after firmly pressing them on strainer.

Cool the kombu water down. Use it right away or later. Keeps for up to 3~4 days if refrigerated. If being frozen in ice tray, it can be used much later.

Dashi soup is one of the most fundamental ingredients used for a great number of Japanese recipes including dipping sauces, soups and simmered dishes.
Use a more elaborate soy dashi recipe.