Chop the onion into coarse pieces, dice the red paprika into 1.5cm cubes, and mince the garlic after removing its core.

Clean the Alaskan red fish fillet by removing scales, tail, and fins, then cut into bite-sized pieces.

Heat 1 tbsp salad oil in a pan over medium heat, place the fish skin-side down, and cook for 2–3 minutes on each side until golden brown. Remove from the pan.

Add the remaining 1 tbsp salad oil to the pan, sauté the onion and garlic until translucent, then add the rice and red paprika. Stir until the rice becomes translucent.

Add shirasu and the seasoning mixture (sake, salt, soy sauce, and water). Mix well, then place the cooked fish on top. Bring to a boil, cover, and simmer on low heat for 10 minutes. Increase to medium-high heat for 30 seconds, then turn off the heat and let it steam for 10 minutes.