My favourite fish to cook is probably salmon. I especially love to cook it in foil! It's mess free and best of all, I can throw in all the veggies I want. I've posted a recipe for this in the past using miso-mayo as a sauce on top. 

Today, I layered chopped raw onions, raw arugula, raw broccoli then the raw salmon (salt & peppered) and put a tablespoon of Japanese soy sauce and a tiny bit of butter on top. Popped it in a 470F oven for 15 minutes. EASY and DELICIOUS. Fresh squeeze of lemon prior to eating too :)

Number of steps:  6
Time taken: Prep for 5 min, in the oven for 15-20min.
Approx. 350kcal per serving

About This Dish:
One great thing about this dish is that it is mess-free. All the cooking is done in the foil in your oven! All you have to do is throw in the salmon and your favourite veggies and drizzle the heavenly miso-mayo sauce on top. Salmon is affordable in Japan  and is loved by many. Many Japanese people cook salmon using their own fish grill at home but of course that could get boring at times. To be creative and different this method of cooking is used! 

What You Need:
(Makes 2 serving)

• 2 salmon fillets (Mine weighed a total of 0.72lb)
• Mushrooms 
• Veggies (However much you want as well, I recommend onions, asparagus, spinach, spring onions...) 
• 1.5 tbsp Japanese Kewpie Mayo (Available at Shaws, Japanese market, Amazon)
• 2 tsp Japanese Miso (Available at Japanese market, Amazon)
• 2 tsp mirin (Available at Shaws, Japanese market, Amazon)
• Salt and pepper
• (Optional) Japanese sake, butter

Number of steps:  5
Time taken: Less than 10 minutes
Aprrox. 70-140 kcal per onigiri depending on how large you make it.

About This Dish:
History
Japanese rice balls which are called "onigiris" has been and still is a very popular staple food. Every convenience store has them for $1-$1.50 each while there are more premium onigiri stores which sell it for more than $4 per onigiri. The history of onigiri goes back to the Yayoi period (300BC-300AD)! It became a staple food after the war where a majority of the Japanese population started to eat it as a meal though it was only eaten by warriors before. 

Importance
There are so many ways of making onigiris. Extreme people treat it as a piece of art (for example, caring about the way the rice is cooked, which salt to use and to how the rice it touched) but this recipe is for people who eat onigiris casually. The most important thing to remember when making any type of onigiri is to put love and warmth into it when placing the rice into your hands. Onigiri is a comfort food in Japan; it has a sentimental and nostalgic element to it, even reminding many of their mothers or grandmothers. 

What You Need:
(for 4-5 medium sized onigiris)

• 3 cups of cooked rice (I like using brown rice, but any rice is fine!)
• A couple tea spoons of salmon flakes (you can buy them at a Japanese supermarket or easily make it yourself using this recipe)
• Couple sheets of dry seaweed
• Salt
• (Optional) Sesame 
  
  

Related recipes: Japanese tamagoyaki (sweet omelettes), salmon flakes

Number of steps: 6
Time taken: 30 min

About This Dish:
You love Japanese rice balls (a.k.a. Onigiri) but are tired of going to a Japanese supermarket to buy the delicious salmon flakes...That was my problem. Thankfully, those salmon flakes in the rice balls are super easy to make! You can store them up for up to 2 weeks in the fridge and longer if you freeze them up! Perfect! 

What You Need:

• A little more than 0.5lb of salmon! (I used the frozen salmon sold at Trader Joes)
• Sake (Japanese rice wine) 1 tbsp
• Salt 1/2 - 1 tsp
• (Optional) Roasted sesame 1 tbsp