Step 1

1 Pat the salmon or arctic char fillets dry and season with salt

Step 2

2 In a medium saucepan over high heat, combine the water, mushrooms, if using, and the white and light green scallion slices

Step 3

3 Bring to a boil, then reduce heat to low

Step 4

4 Ladle about a cup of the hot broth into a small bowl, and whisk in the miso, then stir this mixture back into the pot

Step 5

5 Taste, and add more miso if desired

Step 6

6 Cover and keep warm over very low heat while you cook the salmon

Step 7

7 Heat a medium, preferably nonstick or cast-iron, skillet over high heat

Step 8

8 Lay fish fillets in the pan, skin side down, and cook until the skin crisps and the fish begins to turn opaque, about 3 minutes

Step 9

9 Cook until the fish looks almost cooked through, 2 to 4 minutes; you can check using the tip of a sharp knife or just by looking at the sides of each fillet, where you should see a slightly darker center

Step 10

10 Remove the skin and allow it to crisp in the pan’s residual heat if desired, or discard it

Step 11

11 Using chopsticks or a fork, break the salmon into flakes

Step 12

12 Remove the broth from the heat, and whisk in the soy sauce and mirin, if using

Step 13

13 Taste, and adjust the seasoning if desired

Step 14

14 To serve, portion rice into two bowls

Step 15

15 Top each bowl of rice with half of the flaked fish, the crisped fish skin, if using, and 1 1/2 cups of broth

Step 16

16 Dress each bowl with the nori, sesame oil, surigoma or toasted sesame seeds, bubu arare or crumbled puffed rice cake, the dark green scallion slices and a dab of wasabi, if using

Step 17

17 Serve with soy sauce on the side