Saba Shioyaki with Steamed Rice and Blanched Spinach

Score the skin of the mackerel fillet in a shallow diamond pattern to help render the fat and prevent curling. Lightly salt both sides with sea salt and let it sit for 10 minutes; wipe away any moisture that beads on the surface.

Heat a heavy-bottomed pan or grill pan over medium-high heat. Place the mackerel skin-side down. Press gently with a spatula and sear until the skin is deeply golden, crispy, and releases easily from the pan, about 4-5 minutes. Flip and cook for another 2-3 minutes until the flesh is opaque and flaky.

Meanwhile, bring a small pot of water to a boil. Blanch the spinach for 30 seconds until bright green, then drain immediately and squeeze out all excess water. Toss with a splash of soy sauce.

Fluff the cooked rice and mound it into a bowl.

Plate the mackerel alongside the rice and the seasoned spinach. Top the fish with a generous heap of freshly grated daikon. Serve hot, letting the juices of the fish mingle slightly with the rice.