Step：

1. Wash the scallop and remove the hard edge.
2. Remove the scale of salmon and wash thoroughly. Dry with kitchen paper, seasoning by a little bit sea salt.
3. Soak and drain the rice, put into rice cooker, add chicken broth, and cook. Put the scallop in when the rice is boiling. Continue for 3 to 5 minutes (depending on the size of scallop) before taking out the scallop and set aside.
4. Heat the pan, put a little bit oil in, stir fry one side of salmon fillet with skin for around 1 min over medium-high heat until it becomes golden brown and crispy. Do not move the salmon fillet during the period.
5. Then flip and stir fry the other side over medium-low heat for about 2 minutes until fully cooked.
6. After the rice is cooked, tear the cooked scallops into strips, put them into the rice cooker and mix with the rice. Place the salmon fillet on top and cook for 1 more min, finished! (Special soy sauce could be added according to your preference)
7. Special soy sauce Step: Put Japanese soy sauce, dark soy sauce and sugar in the pan, melt the sugar over heat. Turn off the heat, add mirin and stir well, finished!