I guess I was feeling bougie one summer because I was really craving seafood, but something a little more over the top.

In a clay pot, I mixed in some rice with diced scallops, sesame seeds, and a dash of rice vinegar. On top, I put a generous layer of ikura (salmon roe) and a soy-glazed black cod. After a final finish with chopped perilla leaves, I shared this crazy bowl with my family for a bit of a fancy summer lunch.