Inspired by a salmon rice bowl I had in Japan. Uses minimal utensils. Makes for 2 servings. Result is utterly delicious.
1. Make a seafood stock. In my case, stir fry garlic and leek tops at medium heat until fragrant, then add prawn shells (about 10 prawn shells) and fry at high heat until you smell the shells. Add just enough water to cover the ingredients. Simmer for 30-40 mins covered.
2. Make fried white bait topping. Wash the white bait, drain, then fry until light brown.
3. Drain the stock and keep aside. Rinse the stock pot.
4. In the stock pot, fry several slices of thinly sliced leeks in a touch of oil. Then add 3 teaspoons of good quality red miso and continue frying to break it up. Then add the dry jasmine rice (1 cup - there is no need to wash it to remove starch). At medium heat, continue to gently stir fry the rice for a few minutes. Then add 1.5 cups of stock (topping up with water if stock is insufficient). Add a bit of acid (calamsi juice, lemon juice etc).
5. Bring the rice mix to a high boil. Then gently lay a cold (partially defrosted) salmon on top (about 200-250g). Cover with well fitting lid, then lower the heat to low. Cook the rice for about 20 mins, then turn off the heat and let it sit for another 10. Take off the lid, and using a spoon, break the salmon into the rice, mixing well. Probably can add chopped spring onions (did not in my cooked version).
6. Eat with the fried white bait as topping.
