Measure the rice using a kitchen scale. Rinse the rice in a colander 2-3 times until the water runs mostly clear. Set aside to drain.

In a cup, mix the chicken stock with oyster sauce, bouillon powder, mirin, and soy sauce.

If the salmon has skin, remove it. Slice the salmon into pieces about 2.5 inches (6 cm) long and 0.5 inch (1.25 cm) thick. Set aside.

Place the rinsed rice in a 12-15 inch (30-38 cm) casserole skillet or braiser. Spread the rice evenly, then pour in the seasoned stock. Level the rice again with the back of a spoon, cover the pot with the lid slightly ajar, and bring it to a gentle boil over medium-high heat for 5-6 minutes.

Reduce the heat to low. Arrange the salmon pieces on top of the rice in a single layer. Cover the pot tightly with the lid. Simmer on low for 12-15 minutes. Keep the lid on the entire time to ensure even cooking.

After simmering, quickly lift the lid and test the rice. If the grains are still firm in the center (al dente) or you see excess liquid, cover again and continue to simmer for another 5 minutes until the rice reaches an al dente texture and the liquid has been absorbed. Once done, turn off the heat.

Move the pot off the stove and let it rest with the lid on for 15 minutes. This allows the flavors to meld and the rice to settle.

Drizzle the rice with rice vinegar. Using a rice paddle, gently fluff the rice and the salmon by lifting from the bottom up. Taste, and add more salt or vinegar if needed. Aim for a less salty flavor, as the garnishes will add extra savoriness.

Lightly drizzle additional oyster sauce on top, then sprinkle with scallions, sesame seeds, and furikake (if using). Add lemon slices for a fresh touch.

Serve immediately, with optional seaweed snacks on the side. Use the seaweed to scoop up the salmon and rice for an extra layer of flavor.