①Pat the salmon dry with paper towels, then place it in a zipper bag. Squeeze in the juice of lemon(A) and add the remaining(A), massaging it in to ensure it is evenly coated. Seal the zipper bag and refrigerate for 2-3 hours.

②For the turnip, cut off the leaves at the base and peel the turnip. Cut it into 8 wedges and then cut each wedge in half horizontally. Chop the leaves.

③Heat the frying pan and add all of ①. Cook over medium heat for about 2 minutes until the surface is browned.

④In a pot, add the turnip leaves(②) rehydrated and bite-sized shiitake mushrooms, and B, then bring it to a light boil.

⑤Add the rinsed rice, the turnip(②), the salmon(②), 400 ml of broth(④), and the turnip leaves(reserve a small amount for garnish) into a rice cooker or earthenware pot. Cook the rice.

⑥Once the rice(⑤) is cooked, remove the salmon and cut it in half. Add roasted white sesame seeds and shape the rice into balls(C should look at the salt content of the salmon and apply it accordingly).

⑦Heat sesame oil in a frying pan over medium heat, then add the rice balls(⑥) and cook until both sides are browned. Once browned, remove them from the pan.

⑧Place the rice balls(⑦) in a bowl and pour the broth(④) over them. Grate in the lemon zest and it’s ready to serve!