Calories: 477kcal　Protein: 25.4g　Fat: 8.8g　Carbohydrates: 69.5g
■Ingredients per serving (g)

• rice… 70
• dried hijiki (type of seaweed)…1
• salt… 0.2
• water… 91
• salmon… 80
• sake… 2.5
• soy sauce… 2.5
• flour… 3
• oil… 2
• green peppers…15
• green onion … 30
• bean sprouts… 40
• Japanese parsley … 2
• sake… 3
• salt… 0.2
• Saikyo miso (sweet white miso from Kyoto)… 5
• miso… 4
• mirin (sweet sake)… 4
• sake… 3
• sugar… 2.5
• white sesame paste… 3
• Japanese soup stock … 15
• white sesame…1

■Directions

1. Wash the rice, place the hijiki soaked in water and salt into the rice, and cook.
2. Debone the salmon, season with the sake and soy sauce, coat with the flour and brush oil on top.
3. Bake the salmon in a 180～200℃ oven.
4. Cut the green peppers into thin 5mm slices.
5. Cut the green onion into 3mm diagonal slices.
6. Cut the stem of the Japanese parsley into 3cm lengths and the leaf portion into 2mm width strips.
7. Pour the sake over the green peppers and green onion and steam.
8. Boil the bean sprouts and the Japanese parsley stem. Then, add to 7. and sprinkle in salt.
9. Mix the miso, sweet sake, sake, sugar and white sesame paste and Japanese soup stock together, and cook over low heat until it becomes slightly thick.
10. Put the cooked rice in a bowl.
11. Place the vegetables and salmon on top in that order.
12. Add the sesame miso sauce, white sesame, Japanese parsley leaf in that order on top.

related link

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