Easy and Tasty Salmon Fried Rice

Check the V-shaped bone area in the center of the salmon, remove bones with tweezers, cut the salmon in half with a chef's knife, remove the center bone, slice off the fish skin, and cut the salmon flesh into uniform small cubes.

Sprinkle a thin layer of salt on a tray, place the salmon cubes on top, sprinkle another layer of salt on the surface, let marinate for about 15 minutes, and then thoroughly wipe off the surface moisture with kitchen paper towels.

Cut the shimeji mushrooms into small dice while keeping the root intact, then separate the lower part for later use; cut the lettuce leaves in half and slice into small pieces; crack an egg into a glass bowl, add a pinch of salt, and beat evenly with chopsticks.

Add 1 tsp of oil to a frying pan, heat over medium heat, pour in the beaten egg mixture, keep the temperature moderate to let it slowly absorb the oil, stir-fry until half-cooked, and pour out into a bowl.

Heat the frying pan over medium-low heat, add the marinated salmon cubes, fry until the surface turns golden brown and fully cooked through, then remove and set aside.

Add 1 tsp of butter to the frying pan, melt over medium heat, add chopped shimeji mushrooms and stir-fry until golden brown; then add 150g of steamed rice and break it up evenly; add the scrambled eggs and press them to release the oil they absorbed, which helps separate the rice; add the cooked salmon cubes and mix well; add lettuce pieces, turn to high heat and stir-fry quickly; drizzle 2 tsp of soy sauce along the side of the pan to let it caramelize for flavor; finally, sprinkle with salt and black pepper, mix well, turn off the heat, plate, and garnish with white sesame seeds.