Seared salmon belly, Persian cucumber salad, and salmon roe on rice.
Cut two strips of salmon belly into 2-3 inch pieces, discard bones/cartilage. Marinate in soy sauce, mirin and a tsp of sugar for about 15 minutes. Remove from marinade. In a nonstick pan on medium-high heat, heat a bit of neutral oil and sear salmon, skin side down for about 2-3 minutes until crispy. Check frequently to prevent burning (the sugar in the marinade will increase its chances). Turn heat down to medium-low and cook the other side for about 2-3 minutes until fat has rendered out and salmon is golden.
Cucumber salad: slice Persian cucumber on the diagonal and toss with a bit of rice vinegar and drizzle with sesame oil. Adjust seasoning to taste. Prep this before cooking the salmon.
Serve salmon belly and cucumber salad with rice, top with salmon roe for extra pops of saltiness. Note: salmon belly is very fatty and rich, so a little goes a long way. If preferred, season with a bit more rice vinegar or yuzu hot sauce at the table to offset the richness of the salmon.