WHITE OR BROWN RICE
ENGLISH CUCUMBER & CARROT
FRESH WILD-CAUGHT SALMON
SOY SAUCE & MIRIN
KOSHER SALT & GROUND WHITE PEPPER
GRAPESEED OIL OR OTHER HIGH SMOKE POINT OIL OF CHOICE
Place sliced cucumber & grated carrot in a small bowl & season with 2 teaspoons kosher salt, stir to combine. Let stand for 15-20 minutes to draw out moisture then drain & rinse veggies. Pat the veggies dry with a paper towel, prepare the pickling liquid & pour over the veggies. Mix gently & set aside.
As the pickled veggies soak, prepare the salmon. Add brown sugar, soy sauce, & mirin to a medium bowl then stir to combine. Transfer half of marinade to a separate bowl & reserve for serving. Add cubed salmon & sliced green onion to the marinade & set aside for 20-30 minutes.
Once marinated, add oil to a medium skillet over medium-high heat. Add the salmon to the skillet, shaking off & discarding any excess marinade. Cook 2 minutes, then flip & cook 90 seconds - 2 minutes longer, or until your desired doneness is reached. Work in batches as needed until all salmon reaches a beautiful golden sear. Transfer to a plate & set aside.
Add rice to a large, shallow bowl, then top it off with the namasu pickled vegetables & seared salmon. To serve, drizzle on some reserved soy marinade & finish with a generous sprinkling of furikake, toasted sesame seeds, & more thinly sliced green onions.