Make rice according to package instructions.
While rice is cooking, combine soy sauce, rice vinegar, Sesame oil, orange (or lime) juice, sambal oolek, minced garlic and scallions and set aside.
Pat salmon fry and season with salt and pepper. Coat each side with Sesame seeds (black, white, or mixed). Set aside.
In a skillet, heat olive oil and cooked sliced shiitake mushrooms until browned and beginning to crisp up around the edges. Season lightly with salt and pepper. Remove from pan and set aside.
Sear the salmon flesh side down until well browned. Flip and cook until skin is crispy and the the salmon is cooked through, an additional 4 mins or so. Remove from pan and flake with a fork, breaking the skin into smaller pieces.
Divide the rice between bowls. Top with Mushrooms, salmon, and drizzle with sauce.
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