Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. When broiling, you don't control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It's similar to using hotter and cooler zones on your grill. *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use medium (6" away) or high (8" away).
Line a baking sheet with foil for easy cleaning. Place the salmon on the foil, skin side up (for crispy skin!). Broil the salmon at medium (500ºF) or high (550ºF) for 8-10 minutes. Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. Japanese salted salmon is cooked till well done (more dry and flaky). You do not need to flip it.
Preheat the oven to 425°F (218ºC) with a rack placed in the center and bake the salmon on parchment paper for 10-12 minutes. Japanese salted salmon is cooked till well done (more dry and flaky).
Prepare a small plate/bowl with soy sauce and yuzu extract. I use this brand of yuzu and dip salmon in the sauce to enjoy. Goes very well with white rice.
Pour Seasonings, sesame seeds, and shiso leaves in a pan and mix all together.
While the rice is warm, make rice ball (usually triangle) with moist hands.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you
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