Midnight Diner Style Seared Salmon
Scallop Rice Bowl
A soul-soothing, midnight snack-inspired rice bowl featuring torch-seared salmon, butter-grilled scallops, and creamy mayonnaise.
Inspired by the comforting essence of a midnight diner, this rice bowl is the ultimate quick indulgence. By combining the rich, charred notes of flame-seared salmon and the buttery sweetness of scallops, it creates a deeply satisfying flavor profile that feels like a warm embrace. It is a simple yet elevated dish designed for when you need a delicious, soul-soothing bite in the quiet hours of the night.
Ingredients
- 1 fillet fresh salmon
- 1 large scallop
- 1 bowl hot white rice
- 2 tbsp kombu soy sauce
- 1 tbsp butter
- 1 tsp sake
- 2 tbsp mayonnaise
- to taste pepper
- to taste chili powder
Instructions
- 1Sear the salmon
Place a fresh, thick salmon fillet on a heat-resistant surface. Use a handheld kitchen torch to evenly sear the exterior of the fish until it develops a nice charred aroma, leaving the center raw.
Tip: Pat the salmon completely dry with a paper towel before torching for a more even and effective sear. - 2Grill the scallops
Place the scallop on the charcoal grill. Add a small piece of butter, a splash of sake, and a drizzle of soy sauce to the scallop. Grill until the butter melts and the flavors meld with the scallop, optionally sprinkling with a little pepper and chili powder for extra zest.
Tip: Grilling the scallop with butter and sake keeps it moist and infuses it with a rich, savory aroma. - 3Marinate the seared salmon
After searing the salmon fillet with a kitchen torch, place it into a plastic storage bag. Pour in the kombu soy sauce, seal the bag, and let it marinate for about half an hour to allow the soy flavor to penetrate the fish.
Tip: Searing the salmon before marinating adds a wonderful charred aroma that complements the soy sauce perfectly. - 4Slice the marinated salmon
Remove the marinated salmon fillet from the bag and place it on a cutting board. Carefully slice the salmon into thick, even pieces, ready to be served or used in other dishes like seared salmon rice.
Tip: Using a sharp knife will ensure clean, thick slices without tearing the delicate texture of the salmon. - 5Add the mayonnaise
Arrange the thick slices of marinated salmon neatly over a bowl of hot white rice. Generously squeeze mayonnaise in a zig-zag pattern across the top of the salmon slices.
Tip: Use Japanese mayonnaise if available, as it provides a richer and slightly sweeter flavor that pairs perfectly with the seared fish. - 6Sear the assembled bowl
Use a kitchen torch to sear the mayonnaise and the tops of the salmon slices right in the bowl. The heat will melt the mayo and lightly char the fish, blending the flavors beautifully before you finish it with a final drizzle of soy sauce.
Tip: Move the torch steadily across the surface to get an even, golden-brown crust on the mayonnaise without scorching the rice underneath.
