Salmon Fried Rice with Japanese Flair

Name: Salmon Fried Rice with Japanese Flair
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 salmon fillets (skin-on, approx. 75g per fillet); ½ tsp salt (to draw out moisture and fishy odors); 3 fresh shiitake mushrooms (thinly sliced); 1 tbsp ginger root (finely diced); 2 tbsp Japanese leek (naganegi) (white part, finely diced); ¼ tsp smoked paprika powder; 1 tsp dashi granules; ½ tsp Chinese-style chicken bouillon powder (based on 1 tsp = 200ml soup ratio, scale to your brand's strength); 1 tsp unsalted butter; ¼ tsp sugar; 1 tsp cornstarch (or potato starch); 350 g cooked Japanese short-grain rice (refrigerated overnight); 1 tbsp cooking oil (neutral flavored, like vegetable, canola, or rice bran); 2 eggs; 1 tsp Japanese soy sauce (koikuchi shoyu); salt (to taste); ground white pepper (to taste); ¼ tsp lemon juice; ½ tsp toasted sesame oil; toasted white sesame seeds (topping); Japanese wild parsley (mitsuba) (topping, or chopped shiso leaves or green onions)