My aunt came to visit D.C. and taught me how to cook many things during her two-day stay: shrimp curry, Korean tofu soup and shrimp pasta. But my favorite thing by far is this Japanese-style rice dish that she thought up to serve along side salmon fried with ginger and ponzu sauce.
Add one bag of shredded roasted seaweed (use this photo as a reference), 1 tablespoon of chili oil and 1 tablespoon of toasted sesame seeds to 4 cups of cooked rice and mix together.
It’s good with almost any Asian dish — stir fries, fried fish, tonkatsu, tempura.
