Classic Ichiju-Sansai Dinner Set with Ginger-Soy Salmon

Rinse the short-grain rice in cold water until the water runs clear. Drain well, combine with 2.25 cups of water in a rice cooker or heavy pot, and cook. Let rest covered for 10 minutes after cooking.

Prepare the Cucumber Sunomono (Side 1): Toss sliced cucumbers with salt and let sit for 10 minutes. Squeeze out excess water thoroughly. Whisk 3 tablespoons of rice vinegar and 1.5 tablespoons of sugar in a small bowl until dissolved. Toss with cucumbers and 1 teaspoon of toasted sesame seeds. Chill until serving.

Prepare the Spinach Gomaae (Side 2): Blanch the spinach in boiling water for 45 seconds. Immediately shock in ice water. Squeeze out all excess moisture and chop into 2-inch pieces. Grind 3 tablespoons of toasted sesame seeds in a mortar and pestle, then mix with 1 tablespoon of soy sauce and 1 tablespoon of sugar. Toss the spinach with this sesame dressing.

Prepare the Miso Soup (Ju): Heat dashi stock in a saucepan until simmering. Add dried wakame and cubed tofu, cooking for 2 minutes. Turn off the heat, ladle a small amount of hot broth into a bowl with the miso paste to dissolve it, then stir the slurry back into the saucepan. Garnish with scallions. Do not boil after adding miso.

Cook the Salmon (Shusai): Whisk together 2 tablespoons of soy sauce, mirin, sake, and grated ginger. Heat vegetable oil in a skillet over medium-high heat. Sear salmon skin-side down for 4 minutes, flip, and cook for 3 more minutes. Pour in the soy-ginger mixture and spoon it over the salmon until it thickens into a glaze, about 1 minute.

Assemble the Ichiju-Sansai meal: Place the bowl of rice on the front left, the bowl of miso soup on the front right, the ginger-soy salmon in the center back, and the spinach and cucumber salads in small individual dishes to the sides.