Adapted from Martha Stewart.com
8 ounces skinless salmon fillet, cut into 3/4-inch slices
2 tablespoons soy sauce
4 large eggs
4 tablespoons finely diced onion (about 1/2 onion)
1/4 cup tomato juice
2 teaspoons extra-virgin olive oil
1 cup cooked rice
1 sheet toasted nori
2 teaspoons toasted sesame seeds, for garnish
Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce, and flake into bite-size pieces. Meanwhile, whisk together eggs, onion, tomato juice, and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes. Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, top with scrambled eggs. Garnish with sesame seeds.
Nori is dehydrated and pressed sheets of seaweed typically used to make sushi rolls.