- 1 cup uncooked jasmine rice
- kosher salt
- 1 - 1 1/2 lb. skin-on salmon fillets, cut into 4 pieces
- extra-virgin olive oil
- 1 cup This Little Goat went to Tokyo
- 1/4 cup furikake rice seasoning (optional)
- Rinse rice in a fine mesh strainer with cool water for about 30 seconds, until the water runs clear. Drain well until mostly dry. Add rice, 1 ⅓ cups cool water and 1 tsp salt to a pot. Bring to a boil, then reduce the heat to a low simmer. Cover and let simmer for about 10 minutes, until the water has been absorbed. Remove from the heat and let sit, covered, for about 10-15 minutes more. Fluff with a fork and set aside.
- Meanwhile, rub each piece of salmon with olive oil and sprinkle with salt (about 1 tsp of olive oil and 1/2 tsp of salt per piece of salmon).
- Heat a large skillet to medium heat. Place salmon, skin side down, in the preheated pan. Cover and cook over medium heat until cooked through to desired doneness, about 5 minutes per side for medium (you may need a few minutes longer depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.
- Scoop cooked rice onto plates and top with salmon fillets. Drizzle with This Little Goat went to Tokyo sauce (about 1/4 cup per piece) and sprinkle with Furikake rice seasoning, if desired.