Gin's Seafood Rice

Prepare the green onion. Chop the green part finely and slice the bulb into thin half-rings. Place in two separate containers and set aside.

Clean and chop the ginger.

Now to work with seafood: rinse the squid rings, cut the tentacles into small pieces.

Clean the shrimp: remove the shell, legs, and intestinal vein.

Pour vegetable oil into a deep pan or wok and heat on high. When the oil boils, add squid rings to the pan and fry for 4-5 minutes.

Pour sake and soy sauce into the pan and stir vigorously, trying to prevent anything from sticking to the bottom.

Add the white part of the onion and ginger, then reduce the heat to medium.

Now add the tentacles and shrimp. Fry for 1.5 minutes together with the rings.

After that, add rice, sprinkle with shichimi togarashi and crushed nori.

Increase the heat again to high and sauté the rice with seafood for 1.5–2 minutes.

Serve the dish hot. Sprinkle the rice with green onions for added freshness, and lightly drizzle with lemon juice before eating.